Marijuana-Laced Wine Hits a New High

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The popularity of pot wine is on the rise in Northern California. Infusing wine with THC has become all the rage amongst the Northern California’s wine country sect. Why? A very simple math formula explains the reasoning:

People love wine + People who love weed = Pot Wine

This drug-fueled, crazy-vino-concoction is like a Reese’s Peanut Butter Cup. (“You got your weed in my wine.” “You got your wine in my weed.”) Two great highs that go great together!


Dr. Vino

The recipe for pot wine is simple: Drop one pound of marijuana into a cask of fermenting wine…that’s pretty much about f-ing it. No muss! No fuss! No unsightly panty lines! Let the magic of marijuana do the rest. One pound should yield about 1.5 grams of pot per bottle.

Marijuana-Laced Wine Science Fact: The fermentation process converts the sugar in grapes into alcohol. Meanwhile, the alcohol extracts the THC from marijuana. The result: You get really messed up!

Marijuana-laced wine got this writer’s mind racing. The possibilites of pot wine varieties are endless:

-Ditchweed Chardonnay

-Moocah Sauvignon Blanc

-Maui Wauie Merlot

-Panama Red Pinot Noir

Etc, etc, etc…

If you’re interested in making your very own marijuana-Laced wine, the good folks at Big Buds Mag have provided a handy recipe:

Tools:
2-one gallon jugs with caps, several smaller bottles, a 3-ft. length of plastic tubing (try the non-PVC kind), and muslin

Ingredients:
1. Minimum four ounces of fresh stems of marijuana stalks, leaves, branches
(talk about reuse & recycle). No seeds, they’re just too oily.
2. Fruit. Try two oranges and a lemon.
3. About 3 pounds of wine or 3 pounds of sugar, or a mixture of honey and sugar totaling 3 pounds. If you like a more desert wine flavor, use an additional ½ pound of sugar; for a drier wine use ½ less.
4. One fresh active yeast cake (not dry yeast).

Directions:
1. Place stems and leaves into the jug. Don’t skimp, use as much as possible.
2. Squeeze the fruit juice into the jug. No canned or boxed juices, fresh is best.
3. Heat 3 quarts of water to boil in a non-aluminum pan (consider avoiding non-stick too). Dissolve the sweetener in the water.
4. Pour the water into the jug, cap and shake well. Loosen the cap and leave to cool.
5. Use warm (not boiling) water to dissolve the yeast cake entirely.
6. Check to see if the jug has cooled down. If it has, pour the yeast mixture into the jug, shake well and take the cap off.
7. Pour about 2 inches worth of cool water into the jug, making sure to leave space at the top cover loosely.
8. Place the jug in a dark area like a cupboard or closet. If the liquid bubbles out, just wipe it off.
9. Over the next few days, occasionally unscrew the cap and push the contents down with a sterilized wooden spoon or kitchen utensil. Close the top loosely when done.
10. Fermentation will last about 2 weeks, with the liquid bubbling to the surface. Add a bit of cool water during this time every few days and repeat pushing the contents down. Never keep the cap tightly closed.
11. Average fermenting time is about 4 weeks. To check if it’s ready, tip the jug back and forth. If no bubbles rise from the stems, the fermentation is done. Do not shake the jug.

Bottling and Storing:
1. When the process is complete, move the jug very carefully so as not to disturb the sentiments at the bottom.
2. Uncap the jug and insert the plastic piping about one inch from the bottom. Siphon the contents into a clean glass jug through the muslin; this will remove the particles from the liquid. Don’t worry if the wine looks murky, it will dissipate in time.
3. Take the new jug, cap it loosely and place in a dark place. The old jug can be thrown away, stems included.
4. Leave the new jug in place, no moving or shaking it. A layer of dark sediment will gather at the bottom. Leave undisturbed for one month.
5. Rinse several new bottles in boiling water and carefully siphon the wine into them over a muslin layer. Cap them and seal the cap with electrical tape or melted wax.
6. The wine is ready, but it’s not aged well yet. Place the bottles back in their dark spot and leave for as long as possible. Consider leaving for another 6 months, this will greatly improve the taste and clarity.

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