Papa Floyds Holiday Wine Recipes

PAPA FLOYDS HOLIDAY WINE

Steps:

• Other Items Needed.
• 1 large strainer.
• Cheese cloth.
• 8-10 1.5 liter bottles.
• Wooden 2x4 or paddle.
• 3; 5 gallon food grade utility bucket.
• 1) Thoroughly clean and sanitize everything. Wash the grapes thoroughly then pick from the vine and place the grapes in 5 gallon bucket.
• 2) Once you have placed all the grapes in the buckets which should fill up two 5 gallon buckets proceed to mash the grapes. This process may take 30 to 45 minutes.
• 3) After the grapes have been thoroughly smashed drain the liquid from the grapes into the remaining bucket. After you have done that smash the remaining grapes once more until more liquid has come from the grapes and then proceed to drain the remaining grapes. Discard the left over grape skin and pulp.
• 4) With the juice that is in the 5 gallon bucket Add two- 5g packet (0.176 oz) of Lalvin yeast "Bourgovin RC-212. Each packet will be individually wrapped & sealed for freshness. Mix thoroughly making sure the yeast is dissolved into the liquid. Then add 1 cup powered sugar to the liquid and mixing it thoroughly making sure there are no clumps of sugar.
• 5) Seal the bucket with an air tight top and let the juice and yeast ferment for 10 days at room temperature.
• 6) Once fermentation is complete, strain the wine with a cheese cloth into another 5 gallon bucket then bottle with cork (8-10 1.5 liter bottles) and age for up to 3 months or longer for richer/smoother taste.

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

Steps:

• Make sauce and set aside.
• **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
• ***Sauce***.
• Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
• Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.