Recipe for Jeropiga
Liquid winter warmth in a glass
Recipe for Jeropiga :- Ingredients to make 20 liters of Jeropiga: 30 Bottles !
15 Liters of young grape wine. ( day old)
5 Liters of grape spirit, Begasso or Aguadente.(brandy)
Small oak or chestnut barrel of 20 Liters capacity
After treading or crushing the grapes for wine production, leave to ferment for one day. If you prefer a slightly brown coloured Jeropiga use white grapes. For tinto use red grapes.
Pour the 15 liters of fermenting juice into your wooden barrel or large glass jeroboam.
If you are using a barrel make sure that it has been well cleaned inside and that it has been previously soaked, rinsed and drained (should be well drained).
Make sure that the bottom bung is in place and add your mixture of juice and brandy.
Stopper the barrel and make it airtight using melted tallow or wax, to be completely sealed. Do not be tempted to check the progress by opening the barrel. Instead, wait for a period of 3 to 4 months, after which you can drink or bottle the Jeropiga.
If you follow this recipe for Jeropiga you will be amazed just how easy it is. You will have plenty of presents to give out at Christmas too.
Traditionally drunk with roast chestnuts or cinnamon doughnuts, toast, scones, pine nuts and all the Christmas treats like walnuts, figs, raisins and hazelnuts.
Don’t forget to leave some out for Santa !