Blackwine Place three doubled rep cloths on the counter add 3 large scoops of blackwine beans to the center of the cloth. Pull up the corners and tie off with a rence cord tightly. With a heavy wooden mallet, smash the beans several times till crushed, but not powdered. Place in a clean kettle and add water, setting the kettle over low flames as to not boil the wine.
Chocolate Place three doubled rep cloths on the counter, adding several scoops of chocolate beans. Tie the ends with a rence cord so that you can untie it later. With a heavy wooden mallet, beat the beans, turning the packet from time to time. Beat and turn till the beans are a fine powder. Place the powder in a tin with a tightly fitting lid.
Ka-la-na In a special barrel cut in half, place a basket of ka-la-na fruit. Bring a basin with water to the barrel. Wash your feet well. Stepping in the barrel you crush the fruits with your feet. After the fruit has all been crushed step out rinsing your feet. Now you need to strain the fruit. After you have it strained, you add some yeast and sugar. One cake of yeast and 3 cups of sugar per basket of fruit. Stir slowly till all the yeast is dissolved. Pour the juice into a wine barrel in the back of the storage room. After it ferments for about a month, ladle it into bottles, add a cork and seal with wax.
Kalda In a special barrel cut in half, place a basket of ka-la-na fruit. Bring a basin with water to the barrel. Wash your feet well. Stepping in the barrel you crush the fruits with your feet. After the fruit has all been crushed step out rinsing your feet. Now you need to strain the fruit. Pour the strained juice into a clean kettle, sealing tightly with a lid. Bring the juice to a boil quickly over a high flame to extract the essence of the ka-la-na. Once it begins to boil move to a lower flame to allow to concentrate. After it is concentrated move to the counter to cool to room temp. Add juices then ladle it into clean bota' and label.
Juice Most fruit juice need only be crushed in a large bowl with a heavy clay bowl, or pestle after rinsing well. The larger fruits, such as tospit, peaches, plums, and cherries will have to be pitted before crushing. Strained, adding sugar to taste. Redfruit will need to be cut in quarters and cooked in a small amount of water till soft before crushing. Poured in pitchers, place in chillery.
Mead In a large kettle, pour 4 quarts of honey, 2 cups of yellow sugar, and 2 gallons of fresh spring water. Bring to a boil. Stirring constantly, let boil about 20 minutes. Remove from the fire. Add 1 cake of yeast and 1 jar of mead spices, stir in 3 gallons chilled spring water and two pitchers of tospit juice. Ladle in casks, leaving the tap hole open. Place in the back of the store room for at least 3 months. Before moving to the chillery, be sure to plug the tap hole.