I bought a 20 lb box of tangelos from a school band fundraiser. I ate a couple and then juiced the rest - leaving me with about 2 mason jars of juice. I did some reading and came up with a lot of ideas, but I do not know what is the best plan. Some say add water and make 5 gallons of wine, and others say just add yeast and let it ferment alone. Others say make skeeterpee, but that seems like a waste of real juice.
Thoughts?
Thanks everyone.
Thoughts?
Thanks everyone.