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Uncle Pete's Old-Fashioned Raisin Jack (moonshine)
Disclaimer: This is the recipe I've had in my file for years that my uncle gave me before his death. I've never tried it myself, but I have partaken of the results on visits to his home many times. It is unique and delicious, not something you can find just anywhere! Here I might add just another cautious note: Iffen you wuz to dump the ole raisins and stuff in the back yard, your hounds, hogs, and hens are gonna have themselves a howlin', rootin', wing floppin' party!
Cook the raisins in enough water to cover until tender, then cool. Cook the prunes in enough water to cover until tender, then cool. Mix the raisins and prunes together with 40 pounds of the sugar. Slice the unpeeled oranges and set aside. Mix the yeast with about 2 quarts lukewarm water. Watch this! If the water is too warm, it will kill the yeast. Add more water if yeast is difficult to dissolve. Mix the cornmeal with warm water to a consistency of watery mush.
Now dump the raisins, prunes, oranges, cornmeal, yeast, and remaining 80 pounds of sugar into plastic can. Fill with water to within 10 inches of top. Stir well. Cover with a couple layers of clean cheesecloth or something similar. Let sit 10 days, stirring every day. On day 11, strain out the fruit and pour the fermented liquid into your wooden barrel. Water seal the barrel and let age 6 months or longer. (You might want to add some water to the barrel, perhaps 2 or 3 gallons, before sealing. This is strong stuff, so you can cut it a bit).
Caution: Watch and make sure the temperature of the fruit is lukewarm before adding anything else to it. Also, be sure to use lukewarm water for dissolving the yeast. This is imperative!
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