Corn Cob wine
1 gallon plastic milk jug with top
8 corn cobs, kernels cut off and used for something else
2 cups plus 1 teaspoon sugar
1 teaspoon active dry yeast or brewer's yeast
Fix jug by cutting 5/6th of the way aroung the top of the jug an inch below the cap, leaving the strip of plastic nearest the handle uncut. This makes a hinged lid that snaps back into place. Leave the scew lid on.
Wash and rinse the jug very well and pack it with the corn cobs.
Dissolve 1 teaspoon sugar with 2 tablespoons warm water and add the yeast to let proof over 3-4 minutes.
Boil 3 quarts water. Turn off heat and add 2 cups sugar and stir until dissolved. Allow water to cool, until cool enough to touch.
Fill the jug with sugar water until the level is 1/2 inch below the new cut mouth of the jug.
Add yeast mixture and stir gently with a clear wooden spoon handle.
Place in a cool, dark place for about 2 weeks, or until bubbling stops. Wine will be slightly cloudy and white/yellow. It will smell plesantly yeasty and somewhat like corn.
Decant the wine and filter it through a mesh sieve. Bottle in clean jars/bottles. I do not put lids on tightly for the first week or so, just in case I messed up on the bubbling bit.
Set containers in fridge for about a week to allow the yeast and whatever to settle. Keep refrigerated and consume within 2 months.
Makes about 1 gallon