Recipe file created February 10, 2000.
Don't tell anyone what this is until they have tried it.
Wash and peel onions. Chop onions and potatoes. Put in a pot with 3 liters (about 12 cups) of water. Boil until well cooked -- about 15 to 20 minutes. Strain the liquid into primary fermentor. Squeeze out all liquid from potatoes and onions. Discard the pulp. Add enough water to the onion liquid to make 1 gallon.
Chop raisins and add to fermentor. Add all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.
Strain. Siphon into secondary fermentor and place airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
I took a bottle of this wine to a social gathering labeled as "Mystery Wine". Everyone tried some. Everyone liked it. Noone was able to identify the mystery flavour. It will benefit from aging for another year, but I know right now that it was a success.
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