REJUVELAC WINES

REJUVELAC WINES
These recipes were adapted from recipes in
The Kitchen Garden by Steve Meyerowitz

BASIC REJUVELAC WINE
Yield: 2 quarts

1/2 C Soft wheat berries
3/4 C organic reaisins
2-3 T star anise
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and anise and fill to the top with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.
•    Refill “mother bottle” for a second batch. Let sit for 2 days.  This will be less strong.

NEW YORK WINE
1/2 C soft wheat berries
3/4 C organic raisins
1/4 C sassafras bark

•    Soak wehat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and sassafras bark and top off with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

VARIATION:
Substitute chopped dates for raisins

REJUVELAC BORDEAUX

1/2 C soft wheat berries
3/4 c organic raisins
2   licorice sticks (twigs)
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and licorice twigs and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

REJUVELAC CHABLIS
1/2 C Soft Wheat berries
1 C dates, chopped
2 T peppermint leaves
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add dates and peppermint and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

VARIATION:
substitute
1 C raisins
3 T peppermint