The Poultry Keeper

milkmaid · Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis

You need:

1 12oz bottle of Ribena
3 lb sugar
Wine yeast
Yeast nutrient
1/3 tspn citric acid

Dissolve the sugar in some warm water and add the blackcurrant juice. Bring to the boil and simmer for 10 minutes. (The book says this drives off any preservative). Allow to cool, then pour into a gallon demijohn, filling to the shoulder. Add your wine yeast, the citric acid and a pinch of yeast nutrient. Insert an airloack and leave in a warm place for fermentation to get under way. After about a fortnight the initial vigorous fermentation should have died down. Top up the jar with water if necessary, re-insert the airlock and leave to continue fermenting.

It doesn't say much more than that so at this stage I would treat the wine as any other, racking when necessary etc.

That's based on the recipe in the book "First Steps in Winemaking" by C.J.J. Berry,
i used 2.5 lbs os sugar as i don't really like a rough wine ,it's bubbling nicely by the stove
suz

Knobby · Posted: Mon May 01, 2006 8:46 am Post subject:

What took you so long !!! Very Happy

Thanks !!

milkmaid · Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis

i was checking the freezer for turkey Laughing

suz

Heather · Posted: Mon May 01, 2006 8:53 am Post subject:

Would you like the recipe for making wine with tinned fruit ?

milkmaid · Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis

i would

.never have to many reciepies for wine around Laughing

suz

Heather · Posted: Mon May 01, 2006 9:07 am Post subject:

3 cans peaches
1 packet (kilo) sugar
1 gallon water, boiling.

into a bucket, mix well, mash and harrass the peaches.

when cool add
1 tsp pectin
1 tsp tanin / cold tea
1 tsp citric acid / lemon juice
1 tsp yeast
1 tsp yeast nutrient.

24 hours in the bucket, in a warm place. transfer to demi john for ten days. rack. bottle when clear. wait 2 or 3 months. chill, drink.

The tins of peaches are the normal "baked bean/tinned tomato" size ones . The cold tea has the required tannin in it for the wine; you can buy special tannin for winemaking, but tea just does the same job. The same with the citric acid - you can buy tubs of citric acid for winemaking, but lemon will do the job just the same. I just add one sliced lemon per gallon.
When it comes to yeast, you can buy special wine yeasts of various types to make different types of wine - eg Sauternes, etc. I just use ordinary dried yeast that I have in for baking. I set 1 tbsp of dried yeast and 1 tbsp of granulated sugar in 1/2 pint warm water and leave in a warm place until well frothy - this is then termed activated yeast, and it is added to the other ingredients when they are blood heat. You can buy yeast nutrient to add if you like; it "feeds" the yeast to make it work better, but I personally don't use it.

mojo · Posted: Mon May 01, 2006 11:24 am Post subject:

what a bother( we used to make our own in uk)....off down the supermarket 300 differant wines in stock from 99cents a litre to sky high..........come and have a holiday in france and collect your own choice....p.s. think nanny and tankman are going to do just that

Lisa · Posted: Mon May 01, 2006 6:57 pm Post subject:

Hmmm, yummy. Done (canned) peach wine before - many years (seems like another life time) ago. IIRC very nice it was too Razz

Mojo: careful what you suggest - you might find a coach load of PK members on your doorstep one day Wink

CP · Posted: Mon May 01, 2006 7:29 pm Post subject:

I haven't forgotten the demijohns Lisa - you do still want them I hope? Rolling Eyes

mojo · Posted: Mon May 01, 2006 7:30 pm Post subject:

thats ok a pal has a big barn a bale or two of straw on the floor for bedding after all they are chicken folks

Lisa · Posted: Mon May 01, 2006 7:32 pm Post subject:

Lisa · Posted: Mon May 01, 2006 7:34 pm Post subject: