I remember, when I was a little boy, my dad made wine in a 1 gallon glass jug. He would usually get a jug or two going around Thanksgiving, so it would be ready by Christmas. And, I always thought it was special 'cause he'd give me a little taste - sweet and warm all the way down!

Thinking about that, (and missing my Dad who's been gone for many years now), got me to checking into simple recipes for homemade wine and I came up with the following. If I remember right, this is pretty close to how he made it.

2 cans Welches frozen grape juice, (made as usual with spring water or filtered water).
4 cups sugar dissolved in warm spring/filtered water.
1 cup 100% cranberry juice.
2 packages regular 'ole grocery store yeast dissolved in lukewarm spring/filtered water, (NOT rapid-rise yeast).
Pour it all together in a gallon jug. Leave a little "head space". Stretch a big, heavy duty balloon over the opening and put it in a "room temperature" closet for 3 weeks. In 3 or 4 weeks, without picking up any of the sediment in the bottom of the jug, bottle however you wish. Eat, DRINK, & be merry!

Tried it... only I rigged an airlock to the top of the jug. I've never seen anything perk an airlock like that stuff does. If you try it, I'd suggest using a 1 1/2, or 2 gallon jug to ferment. Produces LOTS of activity on top! Will post a taste test in 3 or 4 weeks, for anybody interested. JSM

It should taste pretty good.

I loved the Story about how your Dad would make it for Christmas and share some with you..... Those are the memories we can never replace.

Years ago my Mom was in some kind of cheese club and she received a wine kit in powdered form. I know it fermented in some type of glass jug but I don't recall what she used for an airlock. The taste was reminescent of a thick, sweet grape flavored cough syrup. It was sippable and somewhat drinkable.

Good luck with yours.

After further thought I'm wondering why you wouldn't just use one of the Mr. Beer kegs (and maybe a better choice of yeast).

I actually thought about going up to the LHBS and getting some wine-specific yeast, or even some ale yeast. And, I could have made it using a regular glass carboy, or a MB keg. The short answer is that I just wanted to do it the way I remembered it done when I was a kid. If I try another batch, I may try a little more refined recipe and way of doing it. But, for now.... this is just a look back.

My Great Grandmother and Great Aunt used to make Balloon Wine back in the early 70's. Pretty much that same recipe. I remember seeing 3 to 4 jugs with fully inflated balloons on top in the spare bedroom of their house fairly regularly. They had one get away from them once. The balloon burst and they had grape juice all over the ceiling. For years there was a little purple tinge to the ceiling in there.

JSMoore, I can certainly appreciate the look back. Hope it comes out as you remember.

Well JSMoore,I was really thinking of trying that recipe balloon and all until I read PcolaMike story.loved reading both storys.

Great story! It really made me smile. It kinda sounds like a tradition I want to start with my boys.

Hey StrangeBrew, try it anyway. Just use a really big, heavy duty balloon, or rig a air lock to a stopper as I did. Mine foamed over and I had to keep cleaning the air lock out for the first 24 hours. I did anticipate that and set the jug in one of my wife's cake pans. After the first 24, things settled down to a nice steady ferment. If I ever do this again, I think I'll use a larger jug, (for a little more head-space), and possibly drop back to 1 packet of yeast. I remember Dad used two. But, I'm not sure it really needs 2 packets, (14 grams?), in a one gallon recipe. Cheers!