If you actually should is a matter between you and your conscience

Kat Kinsman
August 16, 2018

Many substances can potentially be transformed into wine, especially if you are willing to adjust your definition of what wine is, and also your capacity for both joy and disappointment. All it takes is non-lethal edible material that contains fermentable sugar, yeast, and patience. If you watch the video and are wondering if that 10 year old corn cob wine was real, it was, and yes, it does raise many valid questions about my living situation. It was a gift from Matt Lee and Ted Lee and the recipe below is an adaptation of a recipe from The Lee Bros. Southern Cookbook. It smelled unnervingly like sherry, as Mr. Fancy Wine Guy Ray Isle noted. Drink it while it is fresh to avoid hallucinations and whatnot. Keep up to date with new episodes of No Pressure by following and liking the No Pressure Family facebook page.

Corn Cob Wine

Ingredients

6 corn cobs with kernels stripped off
4 1/2 cups sugar
1 packet yeast
1/2 gallon water

Directions

Place corn cobs into the Instant Pot, cutting them in half if they don’t fit. Seal the lid, cook on high pressure for 10 minutes, and perform a natural release. Remove the cobs and let the water to cool to room temperature. Stir in sugar, then yeast. Strain the liquid into jars to remove any corn chunks, and cover the mouths of the jars tightly with cheesecloth. Store in a cool place until fermented, about 9 or 10 days, then replace cheesecloth with metal lids. Drink before the decade is up.

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