5 lbs. week old walleye or
crappie eyes. (Do not use any
roughfish eyes such as bullhead or carp as they do not make a good dry wine due to their
strong flavor)
1 gallon water.(Preferably from Lake
Chetek, Prairie Lake water is somewhat more acidic and makes a harsher wine.)
3 lbs.white sugar. ( For a more
robust wine use brown sugar.)
Wine yeast.
Method
Remove eyes from fish and
crush thoroughly using heavy boots.
Mix all ingredients except
wine yeast in large container. Stir until sugar is dissolved.
When the must has cooled (70
-75 degrees) add the yeast. Cover with a plastic sheet and allow to ferment for 5 -7 days.
After this time strain out
fish eyes and siphon liquid into gallon jugs and attach fermentation locks. Age at least
two days.
Transfer to wine bottles,
cork and age another day or two.
Comment: This makes a fine dry white table wine that really gets the sluices
flowing at both ends.