Making country wine is a marvelous way of utilizing– and glamorizing– even the least enticing fruits of the season. For us, a tree loaded with dried-out jujubes this fall became a case and a half of sweet, effervescent beverage. Country wine is simple to make and fantastically forgiving. It can be made more complex or refined, but the simplest method will yield something that can provide a good buzz and taste somewhere on a spectrum between great and… interesting. This basic recipe will get you started with whatever fruit (or vegetables! Or herbs!) you might have pouting in the corner of the cellar.
