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Ingredients
- 1 can pineapple juice
- 1 (2 liter) bottle ginger ale
- 1 (2 liter) bottle orange pop
- 1 box pineapple sherbet
Method
- Peel and core apples.
- Cut into quarters or eighths.
- Slice one gallon of apples.
- Put in a large churn.
- Put 2 tablespoons sulphur in a teacup and heat on live coals.
- Drop it on the sulphur that is in a cup, that's burning good or has a good blaze.
- Cover it up. Let it stay all day or night.
- Repeat the process for about 3 days. Repeat each time you add more apples.
- Make a little hole in center of apple so your teacup will set in.
- Stir apples each time you add more apples.
- If you fill a 10 gallon churn, don't put over a gallon a day or every other day.
- Stir before you add more apples. Put sulphur in each time you add more apples and burn sulphur. Cover churn with an old quilt about 4 thicknesses.
- Keep airtight while burning sulphur.
- Be sure the sulphur is burning at all times.
- Burn about 3 days and add more apples.
- You also can take a blow torch and heat a metal nut red hot and drop it in the sulphur. See that it is burning good before you put it in the apples.
