-dabz-
Well-Known Member
Depends on what you're making, but basically stick fruit and sugar in a fermenting bin, give it a bit of a mashing and add water-sometimes hot, sometimes cold, depending on the fruit or veg. Pitch the yeast and various bit and bobs when cool and leave for a week, stirring every day. After a week, decant and strain into demijohns and bung an airlock on it till it stops, usually 2-3 weeks. Decant to another demijohn or bottle it till it clears. It improves if you leave it for a year or two, but to be honest, as soon as it's clear I neck it. Rice and raisin is a good one, 2lb each of rice raisins and sugar, couple of lemons...jobs a good 'en. According to the book the recipe is taken from it's ready to drink in a few weeks, I can confirm this.;O) Tastes like dry sherry, great with lemonade.Taximania said:Tiny pic acting the pan...
It gives the code for message board as usual but then just says image and does not display the picture.
Can try again later.
Malcolm Glazer dead by the way.
Didn't know been in the garden all day
Only done a wine kit Dabz.
Wasn't rocket science and just tipped comcentrate into bin then add stabilzers and finings and bottle.
How do you mash your own pal ?
Forgot to mention-yeast nutrient, lemons for acid, and tannin are important but like I say, it depends what you're making. A strong cup of tea and a teaspoon of marmite can be used to replace the yeast nutrient and tannin powder. Some brews need pectolase,a pectin destroying enzyme. Like I say, it depends what you're making but it's really not difficult, neither is making a beer from scratch. The feeling of satisfaction from brewing your own from malt, hops ect is well worth the effort....drives the price down further too.