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If anything??

My OHs Gran keeps giving us things from her store cupboard... now most of it is out of date, but I'm becoming a dab hand at using stuff up (old cereals get make into cereal cake etc) and tinned stuff is easy, but bottles of squash? I currently have 3 bottles of robinsons fruit & barley sat on the side - all at least a year out of date... and undrinkable. Is there anything I can turn them into or will I have to chuck them??

I hate wasting things and with money as tight as it is at the moment it's a particularly sore point... Please help

Thanks

could you turn it in to booze my wine making book gives a recipe for blackcurrent wine using squash it says you need to boil it to drive of any preservitives then add the sugar etc and ferment as usual if you want i will try to post recipe tomorrow

I was going to answer this thread the other day but distracted myself......oooh shiny

I was going to suggest a similar thing - make wine.

I've got some concerns over the barley though - you know that sediment you get in the bottom. I know the sugar will preserve most things but do you think the sediment will be OK?

Maybe you can pour the top off carefully.

Well I can only give it a try... If you could post the recipe Happy Place I would be most grateful. I will try not to get the sediment from the squash bottle in the mix tho as I'm not sure it would add anything to the wine (and might make it undrinkable) but for more wine it's definitely worth a try!!

ok will post recipe tomorrow but will probably be the evening but good luck with the brew

Cool... I can't wait... Thanks a lot.

More experimenting is always a good thing in my book

hi sorry for delay in this post but my life has gone to poo in the last week but will definately try and get my act together and find the recipe tommorrow to post

here is the recipe sorry for the delay
Blackcurrant (Ribena) Wine
One 12oz bottle of Ribena Blackcurrant juice will in fact make one gallon of wine. Dissolve 1.5 kilo (3lb) of sugar in some warm water, and add the blackcurrant juice. Bring to the boil and simmer for 10 minutes to drive off any preservative, cool, and pour into a gallon jar, filling it to the shoulder. Then add your chosen wine yeast, or a level teaspoon of Allinson’s granulated yeast. The merest trace of acid (one-third of a teaspoon of citric acid) and a pinch of yeast nutrient should also be added. Insert the airlock and stand the jar in a warm place for fermentation to get under way. When the first vigorous fermentation has died down after a fortnight or so, top up the jar with water to the bottom of the neck and re-insert the airlock, then continue with the fermentation in the usual way
hope it works