Remove spines from fruit. Chop and crush. Place them in the primary fermentor.
Add all other ingredients except yeast. Check the specific gravity. It should be between 1.100 and 1.110. Let sit overnight.
Add yeast and mix in well. Cover primary fermentor. Stir daily for four to five days, until frothing ceases.
Strain fruit, squeezing out as much juice as possible. Put into secondary fermentor and attach airlock. Finish as for dry wine or sweet wine below.
Finishing
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. 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.
This wine is best if you can refrain from drinking it for a year and a half from the date it was started.
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
