For millennia the only means to parasite/microbe free water was to "Preserve" it, Also known as wine making inwich in a post apocalyptic setting would be a useful if not lucrative skill to have. The Romans wine was so important they had a god for it "Dionysus" The Celtics are responsible for the term spirits "distilled alcohol" in reference to it being the extracted spirit of the wine. Until the 16th century, distilled liquors continue to be made primarily from wine. Their common name is aqua vitae, "water of life." The Egyptians payed there servants in bread and beer, inwich was invented in Mesopotamia around 6th millennium BC.

Now wine can be made from just about anything all tho some you may not want to drink. Just for clarity any fruit is suitable even citrus fruits but they end up tasting like sour milk. Wine making is by far the easiest means, beer in comparison is light years ahead in difficulty. (Speaking of starting from scratch.. No kits or cans of malt) The first rule of wine making is cleanliness is next to godliness, Never use a fermenter that has held harmful chemicals...NEVER! Food grade plastic is good glass is best. To clean the vessel use hot water and one tsp. of bleach per gal. rinse thoroughly.

Befor you start you will need the bcic ingrediounts; water, fruit, yeast. Now yeast is not as hard to get as you may think..

Wild Grape Starter

"Use unwashed, organically grown red or purple grapes for this recipe. (any fruit will do) The white powder found on the skins of the grapes is yeast. If you wish, you can switch to bread flour on the 5th day. The starter is fully active and ready to use in 9 days."

Original recipe yield:
1 cup starter

INGREDIENTS

* 1 pound grapes
* 1 cup whole wheat flour

DIRECTIONS

1. Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
2. After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
3. Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
4. Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time.

Now is when the fun starts! Mash fruit seep in hot water for at least a hour let cool tel blood worm strain out solids and place in fermenter and add yeast. IMPORTANT unless you want vinegar you will need to use a fermentation lock. Simply it lets out the CO2 while not letting in air that would oxidise the wart/must (Unfermented wine/beer) also it keeps out harmful bacteria. A tube sealed in the top run over to a container of water works well, This method in known as a "Blow off tube". With in 25 Hr you will notice bubbles, Congratulations your making wine! Let work for 1 to 2 weeks until it stops and put in clean bottles jars ext..

This will be low alcohol just a bit higher than beer but enuf to kill microbes harmful to you.

http://www.myspace.com/sherry_macapuguay
http://sherrymsworld.blogspot.com/
http://www.zombiefriends.com/Necroshea

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