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Make Your Own Marijuana-Infused Wine
Posted by Laura Vladimirova | October 24 2011 | 32670 views
By Laura Vladimirova
When considering all of marijuana's uses, get ready to have one more—haute herb. Infusing wine with THC has become all the rage in Northern California's wine country. You can't buy it in stores, but there are other means of imbibing liquid cannabis. Try this recipe at home.
2-one gallon jugs with caps, several smaller bottles, a 3-ft. length of plastic tubing (try the non-PVC kind), and muslin
1. Minimum four ounces of fresh stems of marijuana stalks, leaves, branches (talk about reuse & recycle). No seeds, they’re just too oily.
2. Fruit. Try two oranges and a lemon.
3. About 3 pounds of wine or 3 pounds of sugar, or a mixture of honey and sugar totaling 3 pounds. If you like a more desert wine flavor, use an additional ½ pound of sugar; for a drier wine use ½ less.
4. One fresh active yeast cake (not dry yeast).
1. Place stems and leaves into the jug. Don’t skimp, use as much as possible.
2. Squeeze the fruit juice into the jug. No canned or boxed juices, fresh is best.
3. Heat 3 quarts of water to boil in a non-aluminum pan (consider avoiding non-stick too). Dissolve the sweetener in the water.
4. Pour the water into the jug, cap and shake well. Loosen the cap and leave to cool.
5. Use warm (not boiling) water to dissolve the yeast cake entirely.
6. Check to see if the jug has cooled down. If it has, pour the yeast mixture into the jug, shake well and take the cap off.
7. Pour about 2 inches worth of cool water into the jug, making sure to leave space at the top cover loosely.
8. Place the jug in a dark area like a cupboard or closet. If the liquid bubbles out, just wipe it off.
9. Over the next few days, occasionally unscrew the cap and push the contents down with a sterilized wooden spoon or kitchen utensil. Close the top loosely when done.
10. Fermentation will last about 2 weeks, with the liquid bubbling to the surface. Add a bit of cool water during this time every few days and repeat pushing the contents down. Never keep the cap tightly closed.
11. Average fermenting time is about 4 weeks. To check if it’s ready, tip the jug back and forth. If no bubbles rise from the stems, the fermentation is done. Do not shake the jug.
Bottling and Storing:
1. When the process is complete, move the jug very carefully so as not to disturb the sentiments at the bottom.
2. Uncap the jug and insert the plastic piping about one inch from the bottom. Siphon the contents into a clean glass jug through the muslin; this will remove the particles from the liquid. Don’t worry if the wine looks murky, it will dissipate in time.
3. Take the new jug, cap it loosely and place in a dark place. The old jug can be thrown away, stems included.
4. Leave the new jug in place, no moving or shaking it. A layer of dark sediment will gather at the bottom. Leave undisturbed for one month.
5. Rinse several new bottles in boiling water and carefully siphon the wine into them over a muslin layer. Cap them and seal the cap with electrical tape or melted wax.
6. The wine is ready, but it’s not aged well yet. Place the bottles back in their dark spot and leave for as long as possible. Consider leaving for another 6 months, this will greatly improve the taste and clarity.
Enjoy the green wine and make sure to tell us know how it goes!
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Wednesday, 12 October 2011
Article by Laura Vladimirova, on Oct. 24th 2011