Homebrewing - Part 2


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Just flung 2 batches of 'wurzels orange wine' on. Cost about £5 for all the stuff (had a few bits like yeast and nutrient in), get 12 bottles and it's OG was 1.120 :eek:

Going to stabilise it sweet, but still going to be a healthy 15% :lol:
 
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Typhoonftm said:
I can't see GP yeast going to 16% mind. Could be wrong like. :lol:

It was a typo, should have been 15. Used that Gervin wine yeast that Wilkos sell. Never used it, so see how well it goes.
 
Just rinsed out and de-labelled 40 bottles ready for some lager bottling tomorrow... probably should have told the missus first mind as she was a little irritated when she went for a bath and it was full of glassware!
 
Just rinsed out and de-labelled 40 bottles ready for some lager bottling tomorrow... probably should have told the missus first mind as she was a little irritated when she went for a bath and it was full of glassware!

Hope you're gonna steralise them before? Wouldn't wanna see a wasted brew :)
 
Hope you're gonna steralise them before? Wouldn't wanna see a wasted brew :)

Of course! Haven't used these bottles before so wanted to soak the labels off and get any crap out of them - they'll get dumped into a couple of FVs, sterilised then thoroughly rinsed before bottling.
 
can someone copy and paste this recipe, someone from my place of work has been banned from that site and as a result my ip address also seems to be banned.

Cheers

This is an adaptation of a recipe by B.C.A. Turner.

It is a very simple and cheap recipe but I was sufficiently impressed with the end result that I would like to share it with you all.


1 litre carton Del Monte 100% pure orange juice.
1 litre carton Tesco’s pure pressed white grape juice.
1½ lb sugar.
1 tsp nutrient
G.P. yeast
½ tsp tannin
1 tsp Pectic Enzyme
1 tsp glycerine
Water to 1 gallon

Desolve sugar in a pint or so of boiling water.

Stir all the ingredients into 1½ pints cold water till well mixed and aerated.

Top up to 1 gallon, check initial S.G. which should be about 1.090 and adjust if necessary.

Ferment as usual under air lock. Rack at 1.000 (or ferment to dry and back sweeten) and add 1 crushed Campden tablet plus potassium sorbate.

Clear as per usual and bottle, the wine is ready for immediate consumption but will improve with time.

Serve this medium dry wine slightly chilled. It has a pleasant fruity nose, an attractive orange tint and good mouth feel thanks to the added glycerine.

Enjoy Wink
 
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