What i'm brewing at the moment

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Pach
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Re: What i'm brewing at the moment

Post: # 265805Post Pach
Mon Aug 27, 2012 2:43 pm

Right now, 80 litre of plum rakia. I have not tried making wine, but I have two elderberry trees laden with fruit that are begging me to give it a try.

GeorgeSalt
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Re: What i'm brewing at the moment

Post: # 265807Post GeorgeSalt
Mon Aug 27, 2012 3:10 pm

Just started a gallon of elderberry and blackberry wine. As per Andy's recipe with a kilo of each fruit, slightly fortified with additional pulp from a batch of blackberry jelly (we picked 2 kg of blackberries and allocated a kilo each for jelly and wine).
Curently collecting recipes for The Little Book of Liqueurs..

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wabbit955
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Re: What i'm brewing at the moment

Post: # 265812Post wabbit955
Mon Aug 27, 2012 5:59 pm

well just a up date

strawberry and raspberry beers very good green gage very good but very cloudy try it with cold water next time
all my friends loved them

recipe here if any one wants to try it

1kg fruit
500gms sugar
1 table soon citrus acid
1/2 tsp yeast

fruit was chopped and frozen cover with boiling water to fill 5 litre tub
added yeast when cool
fremented for 4 days
bottled with tsp sugar in each bottle
very fizzy
Darn that Wabbit

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WILDBREW
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Re: What i'm brewing at the moment

Post: # 265932Post WILDBREW
Fri Aug 31, 2012 3:46 pm

Started 2 gallons of ground coffee wine.
ingredients for making 2 gallons.
2lt-white grape juice.
2kg-sugar(note: i use 500g of brown sugar,and the rest is white)
10 dsp-ground coffee.
2 cups -strong black tea(no milk or tea bags)
2 tsp-youngs super wine yeast compound.
water.
Method: put the ground coffee in a pan with some water and bring to a boil and the simmer for ten min,then strain through very fine muslin or a fine strainer and leave to cool,then dissolve half of the sugar in a pan with water and make a sugar syrup, then leave to cool,when both liquids are cool add
half of each liquid to the DJ's with the grape juice,tea and yeast,fit the airlocks and ferment for a week,then make a sugar syrup with the rest of the sugar,leave to cool when cool add to the DJ's and top up to the neck of the DJ's with cold tap water and fit the airlocks then leave to fully ferment out.
when fermenting as stopped,rack and add finings then rack and mature for at least 6 months. :cheers:

GeorgeSalt
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Re: What i'm brewing at the moment

Post: # 265942Post GeorgeSalt
Fri Aug 31, 2012 8:06 pm

GeorgeSalt wrote:Just started a gallon of elderberry and blackberry wine. As per Andy's recipe with a kilo of each fruit, slightly fortified with additional pulp from a batch of blackberry jelly (we picked 2 kg of blackberries and allocated a kilo each for jelly and wine).
Strained and transferred to the demijohn this evening, smells lovely and the colour is intense.
Curently collecting recipes for The Little Book of Liqueurs..

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frozenthunderbolt
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Re: What i'm brewing at the moment

Post: # 265945Post frozenthunderbolt
Fri Aug 31, 2012 9:49 pm

Pach wrote:Right now, 80 litre of plum rakia. I have not tried making wine, but I have two elderberry trees laden with fruit that are begging me to give it a try.
Hi Pach!

In your Neck of the woods doesn't Rakia refer to brandy?
Just to point out to Isher's that a good number of countries around where Pach is have state distilleries where people can take their booze for legal government distillation (they take a cut of the finished product).

In most countries (baring NZ where i am, and a few others) it is illegal to distill at home, so check first and stay safe.
This said, check out "home distiller forum" if you are able to go down this road - it will keep you safe. :salute:
Jeremy Daniel Meadows. (Jed).

Those who walk in truth and love grow in honour and strength

Pach
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Re: What i'm brewing at the moment

Post: # 265960Post Pach
Sat Sep 01, 2012 3:56 pm

frozenthunderbolt wrote:
Pach wrote:Right now, 80 litre of plum rakia. I have not tried making wine, but I have two elderberry trees laden with fruit that are begging me to give it a try.
Hi Pach!

In your Neck of the woods doesn't Rakia refer to brandy?
Just to point out to Isher's that a good number of countries around where Pach is have state distilleries where people can take their booze for legal government distillation (they take a cut of the finished product).

In most countries (baring NZ where i am, and a few others) it is illegal to distill at home, so check first and stay safe.
This said, check out "home distiller forum" if you are able to go down this road - it will keep you safe. :salute:
Indeed, fruit brandy, mainly plum, apricot, peach, pear, though 'failed' wine is sometimes also added. Yes, legal here, it's traditional. They don't distill at home though, everyone takes their brew to the village still. The guy there is the 'maestro', he charges about 15 GBP. Anyway, it seems that the elderberries have been reserved for syrup, so I'm going to try plum wine, as there are still plenty of them left on the tree.

GeorgeSalt
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Re: What i'm brewing at the moment

Post: # 265976Post GeorgeSalt
Sun Sep 02, 2012 11:08 am

Pach wrote:Anyway, it seems that the elderberries have been reserved for syrup.
You can always raid the syrup for elderberry wine in the Spring.. my first elderberry wine was made this Spring from surplus elderberry syrup that I made last Autumn. You just need to remember the approximate sugar per litre that was added.
Curently collecting recipes for The Little Book of Liqueurs..

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Re: What i'm brewing at the moment

Post: # 266307Post WILDBREW
Mon Sep 10, 2012 1:52 pm

I have just barreled 40 pints of muntons continental lager. :cheers:
and i started 1 gallon of Elderberry & plum wine,today.

1 gallon
ingredients
1lt-red grape juice.
1kg-elderberries.
1kg-plums.
800g-sugar.
1tsp-pectic enzyme.
1tsp-youngs super wine yeast compound.
2 or 3tbs-glycerine(optional)
water.
Method: wash the berrys & plums,then add to a pan with water and bring to a boil and then simmer for 15 mins,then strain and press the fruit pulp through fine muslin,and leave to cool,then dissolve half the sugar in a pan with a pint of water and leave to cool,then add to the DJ with the grape juice and berry & plum juice, pectic enzyme and wine yeast compound,fit the airlock and ferment for a week then make some sugar syrup with the rest of the sugar,leave to cool then add to the DJ,top the DJ up to the neck with cold tap water,fit the airlock and fully ferment out. [:-)]
Note: when fermenting as stopped rack and leave to mature for at least 12 months.
I some times add 2 or 3 tbs of glycerine per gallon.

prison break fan
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Re: What i'm brewing at the moment

Post: # 266316Post prison break fan
Mon Sep 10, 2012 5:08 pm

Hi all, has anyone made hawthorn berry wine? There are masses of them near me, shame to waste them! pbf.

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wabbit955
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Re: What i'm brewing at the moment

Post: # 266327Post wabbit955
Mon Sep 10, 2012 7:49 pm

just put hawthorn wine on the go
but never made it before so time will time
Darn that Wabbit

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MKG
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Re: What i'm brewing at the moment

Post: # 266355Post MKG
Tue Sep 11, 2012 2:30 pm

The secret of life is to aim below the head (With thanks to MMM)

prison break fan
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Re: What i'm brewing at the moment

Post: # 266387Post prison break fan
Wed Sep 12, 2012 12:58 pm

Cheers Mike. pbf.

irigg
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Re: What i'm brewing at the moment

Post: # 266462Post irigg
Fri Sep 14, 2012 1:19 pm

i brewed hawthorn berry wine last year and it turned out very pleasant :drunken: :drunken: :drunken:

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Re: What i'm brewing at the moment

Post: # 266465Post prison break fan
Fri Sep 14, 2012 2:03 pm

Irigg, did you use Andy's recipe? pbf.

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