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BrewNews
Features for Distinguished Handcrafters

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GRISWOLD MOUNTAIN
Finely Handcrafted
since 1996

Volume 2, Issue 5
May 2007

In this Month's Issue:
(Quick click each link)

Recipe for Fruit Punch Wine Cooler Monthly Food Recipe

 

 

Recipe for Fruit Punch Wine Cooler
by Frank Holes, Sr.

This easy to make wine cooler will be ready to drink in just a few weeks, just in time for those hot summer days on the boat.    
Recipe for Fruit Punch Wine Cooler:

A six gallon carboy with airlock & bubbler

3 cans of concentrated, frozen Hawaiian Punch fruit juice

14 cups of sugar

1 package of champagne yeast

6 gallons of good water

26 Champagne bottles with corks and wires (not wine bottles!)

Wine Cooler Recipe Directions:

This is basically a variation of our Cold Duck Champagne recipe.

In a large pitcher, dissolve the sugar in lukewarm water.  This make take several pitchers to adequately dissolve all the sugar.  Pour this into the clean, sanitized carboy.  Mix each can of juice with a pitcher of water and also add to the carboy.  

Activate the champagne yeast according to directions on the packet.  We use one cup of warm water and stir well.  Let it stand 5 minutes.

Pour the yeast into the carboy and stir thoroughly.  

Top off the carboy up to the neck.  Add the bubbler.  Ferment in your carboy for three weeks.

 

After three weeks, clean and sanitize the bottles.  

In a large measuring cup, mix and dissolve one cup of sugar with one cup of warm water.  Add one tablespoon of this mixture to each bottle.  

Siphon your fermented champagne into each of the 26 bottles.  Top off each bottle to half way up the neck, about two inches from the top.  

Cork each bottle with plastic corks using a capper.  Tie each down with wires.  

Bottles will be carbonated in 3 to 5 weeks.  You can even try different types of fruit juices (frozen, concentrated) to make different flavors.  This champagne is very sweet early in its life, basically a wine cooler (the ladies really enjoy it in its early age).  The longer you let the bottles set, the drier it becomes.  If you wish to maintain its sweetness, akin to a wine cooler, drink it within a month of bottling.  However, it is excellent regardless of its age, and becomes an excellent champagne.  

 

Check out our website at http://www.griswoldmountain.com
Frank Holes, Sr. is the Vice President of Griswold Mountain Brewing Company and a distinguished crafter of homemade champagne and cordials. 

 

Recipe of the Month:

Beer-Marinated Rump Roast

 

Beer-Marinated Rump Rost
Yield: 8-10 servings

This is a very simple dinner, and perfect for the grill season.  Try your favorite beer in the recipe, probably one you'll drink with the dinner.

Ingredients:
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer
3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)
2 cups hickory wood chips
Cooking Directions:
1. Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer. 

2.  Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

3.  Cover wood chips with water; soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. 

4.  Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips.  Allow about 1/2 cup wood chips to medium-low coals or rock.

5.  Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160ļ on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. 

6.  Remove spit rod, holding forks and thermometer. Discard any remaining marinade.

7.  Cover beef with aluminum foil and let stand 15 minutes before slicing.

 

 

Check out our website at http://www.griswoldmountain.com
 

 

Email us at griswold@griswoldmountain.com