What i'm brewing at the moment

[wabbit955]

just foraged 1 bag of very small pears very tart bitter not much good for cooking
so put on 2 lots of pear wine with them
they smell rea lly good

[WILDBREW]

Last year frozen sloes.
I picked and washed the sloes last year
ingredients,makes two gallons.
2kg-ripe sloes.
1lt-strawberry ribena.
2lt-red grape juice.
1.5kg-white sugar.
2tsp-pectic enzyme.
1tsp-ritchies yeast.
1tsp-yeast nutrient.
water.
Method: make a sugar syrup with half of the sugar,then add the frozen sloes to the FV and pour the hot sugar syrup over the sloes cover and leave to cool,when cool add the rest of the ingredients stir then cover,and then stir two times a day for ten days,after one week add the rest of the sugar in a syrup form when cool,after ten days strain and press the pulp and add the fermenting liquid to the DJs top up to the neck with cold tap water,fit the airlocks and fully ferment out.
when fermenting as stopped rack and mature for at least 12 months

[WILDBREW]

just started a 40 pint kit of pilsner lager.
and two gallons of
I got 2lt of welch's juice Free
ingredients for 1 gallon.
1lt-welch's white grape,pear&apple juice.
1lt-white grape juice.
800g-white sugar.
1tsp-yeast.
1tsp-yeast nutrient
water.

[WILDBREW]

Started 2 gallons of Elderberry & 5 alive berries mix juice.
ingredients makes 2 gallons
1.5kg-ripe elderberries.
2lt-red grape juice.
1lt-5 alive berries mix juice drink.
1.6kg white sugar.
2tsp-yeast.
2tsp-nutrient.
water.
Method put the elderberries in a pan with some water and bring to a boil then simmer for 10 min's
then strain and press to extract all the hot juice and dissolve half the sugar in the hot berry juice,then leave
to cool when cool divide all the ingredients into the DJs fit the airlocks and ferment for a week,then make some sugar syrup with the rest of the sugar and when cool divide into the DJs and top up to the neck with cold
tap water fit the airlocks and fully ferment out,when fermenting as stopped rack and mature for 12 months.

[prison break fan]

I have just cleared out all the fruit from the freezer and am about to hopefully turn it into wine! pbf.

[GeorgeSalt]

Big batch time..

Cleared the freezer of sloes (1.5 kg) and started a batch of sloe gin.. 2 litres of gin and only 380 g muscavado sugar as that finished the bag. Will add more later. I think I'll try under-sweetening this until I'm just about ready to bottle. It's very nice as a syrupy drink, but I want to see what it's like with less sugar and perhaps split the batch.

Racked the hawthorn wine, I think this was made to Andy's recipe but I'll need to find my notes to be sure (if not CJJ). Tastes promising but a little harsh. I'll leave this one for a while before bottling.

24 litre batch of house red started (30+ bottles), cleared the fridge of elderberries, added a couple of oranges and made 4.5 litres of cordial, to 4 litres of the cordial I added 20 litres of supermarket budget RGJ. Youngs general purpose red wine yeast. I'll need to add more sugar later, but the making of the cordial consumed the last of the ordinary sugar.

That cleared a bit of freezer space.. ..

[MKG]

I'm completely with you on undersweetening, George (or, rather, not oversweetening). It's a fine balance, though, as completely dry sloe gin is a tad on the astringent side. Still - sugar can always be added, but it's a bugger of a job to take it back out.

Your hawthorn wine will mellow, but it's not something I particularly enjoy. It's a good candidate for blending, though, with something which turned out over-flavoured (raspberry, blueberry and banana come to mind).

I did the same as last year - completely mis-timed everything so I've had to revert to the emergency procedure (fruit teabags with an overdose of vitamin B1). It's now settling nicely, so I'll have three gallons of strawberryish stuff for the festive season. Will that be enough, though ?

Mike

[GeorgeSalt]

I think I'm ok for the holiday season, plenty of plum wine and turbo cider (plain as well as raspberry, cherry and blackcurrant falling-down versions).. although an emergency bottling of the last RTD batch of house red may be required this week, I should get chance on Tuesday. This one was the second of the original experimantal batches and was made with WGJ rather than RGJ - there was a suggestion that might produce a rose, but no chance given the depth of colour from the elderberry cordial!

Oh.. and there's half-a-dozen bottles of Blueberry Dancer should we get desperate enough. I don't hold out great hopes for this recipe, but maybe time will be forgiving.

[WILDBREW]

Started 40 pints of better brew I P A kit on saturday
and two gallons of Banana wine today

[WILDBREW]

Started 1 gallon of rose wine & 1 gallon of white wine made from multi-vitamin fruit juice drink from
Lidl,the red & white grape juice is from Aldi.
of this wine is for a very nice wine.

[trinder]

Sorry WILDBREW I am a bit unclear what are you making from aldi. could you give a brief recipe with times of fermentation.
I will be going to a new Aldi ocal store in the next few days and would like to try your tipple.
thanks

[WILDBREW]

Hi Trinder
I get the white grape juice from Aldi & get the Multi-vitamin juice from LiDl
ingredients: one gallon.
1lt-vitafit white grape juice.
1lt-vitafit multivitamin mixed fruit juice.
1kg-sugar.
mineral water ( or tap water )
1tsp-GP yeast compound.

Fully ferment out the wine,when the fermenting as stopped rack then add Kwik clear then rack when
clear,and mature for at least 6 months.
Note: i make a sugar syrup with half of the sugar and add to the DJs when cool, add the second
half after 7 days.
if you like rose wine use red grape juice instead of white grape juice.

[trinder]

Thanks WILDBREW I will be having a go at that.

[GeorgeSalt]

Just opened the first bottle of Blueberry Dancer, and whilst there's no disguising the blueberry flavour I have to say that this is improving with every tasting. It's a little lacking in body, but regarded as a dark rose rather than a red it should make for pleasant summer drinking. The remaining bottles will be left for warmer evenings.

Blueberry Dancer
1 l T***o blueberry juice drink
3.5 l red grape juice
250 g sugar
1/2 tsp tannin
1 tsp citric acid
1 tsp nutrient
1 tsp Young's super yeast

Started 28/09, racked 26/10, bottled 16/11. I would be tempted on trying this again to reduce the blueberry to 0.5 l per gallon, and substitute some of the RGJ with WGJ - aiming fora more definite rose colour as well.

[WILDBREW]

Today i started 2 gallons of ACE vitamin juice drink,wine.
A gallon of this wine will only cost £ 2.70p
ingredients: makes one gallon.
1.5lt-ACE vitamin juice.
1lt-red grape juice.
1kg white sugar.
1tsp-ritchies yeast.
half tsp yeast nutrient.
1tsp-pectic enzyme.
1 cup of strong black tea( no leaves or milk )
water.
Now thats worth about