There are those who can't seem to understand why others threaten to "rid" those problem cats. Usually some owners of pets. Yet those who have to deal with other's pets, which is what cats are, who continue over and over to destroy and leave filth on other's own private property is a nuisance. There are some that should not own pets, that do not care what is done to neighbors. Those same people are the ones who have no say in what can or can't be done to remove those problems. What happens with these pets come down to the owner. Control them or don't. Would you let your children run free to trash and urinate on other people's property? If so, maybe others will return the favor to you and your home. Since it is apparently no problem there.

Dump the tannin, yeast nutrients, campden, and pectic enzyme. Adding sugar adds alcohol to a point... yeast dies when exposed to excessive alcohol. Low alcohol content wines will ferment faster because they don't have as much alcohol to produce. Really roughing it to use straight juice with its natural sugar content but that was the way for thousands of years before refined sugar. Honey can be used... honey is the base for mead. Honey often carries it own load of wild yeast. Tannin is to give a dry woody taste. Yeast nutrient is basically fertilizer... nitrogen. Urine would be the only source of nitrogen so I'd hope there is enough natural nitrogen in the juice.... probably is! Other then being gross urine is normally a sterile fluid and soldiers far from help will wash wounds with it. Pectic enzyme is to break down starches so the wine is clear when cold. Campden tablets are the sulfides I like to avoid. They are sometimes used in small amount to kill any wild yeast in the juice for a taste true to the domestic yeast. I never use sulfides because I simply don't like them. Bread yeast can be used but who knows what it will taste like. Bread and wine yeast are basically the same yeast. Just differant "breeds" of yeast some know to make good bread and some known to make good wine. I'd give bread yeast a try if nothing else is available... dry yeast packets are light weight so maybe they can be mailed to a destination? Probably can substitute some citrus for the acid blend. Jailhouse wine is often made with bread and raisins! Hard part is going to be keeping it covered with an bubbler lock. It can be crock fermented which relies on the layer of carbon dioxide bubbles to keep oxygen out.. oxygen will allow bacteria to turn it into vinegar. Crock style is pushing toward jailhouse wine... a quick ferment of 10 days and drink up. Probably fairly rough stuff but I'll bet it is necter of the gods to someone that has not had alcohol in awhile. A "home" trick is to attach a rubber balloon over the opening of a narrow necked bottle... the balloon expands so the bottle does not explode while keeping the CO2 inside and the O2 outside.... probably best bet. Figure ancient man probably put juice in a bucket, watched it bubble, and gave it a taste. At worst the juice rots or turns sour. : ) lyra

Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done

I put it on the website, Thanks