HIC.HIC, HIC

[Prepaday]

Often thought about making my own wine ETC but thought it was too much like hard work, just seen this on you tube and wondered if it would really work? If so, my preps next week will involve me buying loads of bottles of juice, pure Apple or something would be better? Please be aware, the guy doing his vid advertises his weed a lot lol, If you think this would work, or think it's a bloody daft idea, please let me know x
http://www.youtube.com/watch?v=H_dqJsB_l...re=related

[Paul]

Some juices in supermarkets have stuff added to stop fermentation.

Got an apple tree near you? Here's a brew I use.

Fill a 5 gallon bin with apples.
Some say don't peel them, I did and cored them.
Rough cut them but careful, NO BAD BITZ!
Put them through a liquidizer or just crush them to pulp.
Wrap them up in a CLEAN cloth and wring out the juice. (Knackering, hard work)
Try for 3 quarts freshly pressed apple cider (Pure apple juice)
Add
1 quart water
1.5 pounds sugar (Some use special sugars, I used good old Tate and Lyle)
Bring to the boil and skim off any frothy bitz.

MAKE SURE EVERYTHING IS REALLY CLEAN.
I brought a sachet of wine bottle cleaner and rinsed all my bottles and demijohn (gallon fermentation jar).

Pour the gallon of brew into a fermentation bottle and loosely cap it with cling film.
Let it cool.

You can buy a packet of Brewers Yeast specifically for 1 gallon.
Costs about 60p (or did)
It won't look a lot but don't worry, A little goes a long way.
Follow the packet directions and add it to the brew.

THE BREW MUST BE COOL! Too hot and you'll kill the yeast.

Stir it in and fit a fermentation lock. When the airlock stops "blurping", it's ready.
It should take around two weeks at room temperature BUT look for the bubbles to stop DON'T DO IT ON TIME ALONE, no bubbles is good.

At this time, if it's discolored or smells horrible, the jars weren't clean or something else has gone wrong.
Basically bad smell equals Whoops, you've gone wrong.
Happened quite a few times to me until I got REALLY careful about cleanliness.

Siphon it (being careful not to get the mash, you only want the clear liquid) into cleaned out Grolsh stopper bottles and put it away. The longer you leave it the better.

I could never get the same strength twice but after a few months, I slept VERY well after a bottle or two.

Have fun.
Paul

[Prepaday]

So what's this ethanol business? Will you get it in yer home made brew?

[BDG]

Ethanol is a type of alcohol - it is the one we want to create when we brew.

Now, the stuff in the vid is going to be like 2020 - you can buy bum wine as cheap as you can make it if you just want to get ratted, but you can make a good cider from store bought juice.

I make something called Turbo Cider when I know I have some entertaining to do a few weeks after - be it a BBQ I am having or someone else is having, Turbo Cider gets you hammered, tastes like a good cider and is cheap to make. When I have made it, I have only ever used Sainsbury's cheap apple juice. They do not keep it in the fridge, it is on the shelf. Here is you shopping list:

Sainsbury's-

5 litre cartons of cheap apple juice
1 kg of sugar
A bottle of bleach if you are a scummer and do not have any in

Wilkinsons -

A demi John
An airlock + cork - pink rubber corks come with an airlock
A tub of wine yeast

Get it all home and wash the demi john, cork and air lock in hot water and bleach. Rinse with cold.

Take a cup, add a little bit of just boiled water and disolve a spoon of sugar in it. Add cold water to the point it feels warm but not hot to you. Stir in a teaspoon full of yeast and leave it.

Heat up a pan full of apple juice on the cooker and dissolve the KG of sugar in it. Do not boil it. Pour it into the demi john.

Pour in the remainder of the open carton of juice and add two more. DO NOT ADD MORE. Otherwise when it starts to ferment, it will bubble through the airlock and make a mess, this is why it is Turbo Cider. It will bite you at every stage. You have been warned. You can make a decent funnel from an old 2l drinks bottle if you do not have a funnel. Make sure it is clean.

Add the yeast, put in the fermentation lock and within a few hours it should be bubbling like billy-o. If it is not, your house is very cold or you have done something very wrong.

After a day, top up with the rest of the apple juice.

I normally give it a couple of days after the bubbling has stopped and then siphon it into 500ml bottles and cap them. You can buy bottles (or save old ones), caps and a bottle capping tool at Wilkinsons. You can use old plastic bottles if you want. I have in the past used stores own brand carbonated water bottles - 16p a 2l bottle at the time and poured away the water. You can buy 2l bottles that will withstand pressure from online home brew places, usually about £15 for 24, about 60p each. Much better off using the carbonated water bottles.

Anyway, put a flat teaspoon of sugar in a 500ml bottle, one and a half heaped in a 2l and add in the fermented clear cider. It will still have a bit of yeast in even tho it is clear so it will have a secondary fermentation so it is fizzy. Give it at least a week, put in the fridge then drink it.

Now, the guy saying 26% in the vid. Maybe. If you used specialist yeasts and yeast nutrients. Most natural yeast will die off when they are in around 12-14% alcohol, it kills them, so if you use normal yeast and too much sugar, you will kille of the yeast before it can convert all of the sugar. You can save an over sweet strong batch by splitting, adding some water and some more yeast, however, how strong do you want it to be?

With the turbo cider above - I am from the North and well acquainted with the art of drinking. I would not drive after one bottle. If you are in your garden on a summers day, drink three bottles in less than an hour and you better have a hat, as you do not want to get sun stroke from sleeping in the sun.

You can buy yeast that will give just over 23% but it always makes the drink taste like boiled pants. You can get liqueur kits where you add in an essence to overcome the pants taste, but it does not really work. Unless you distil it off to a decent level - eg you are experienced in distilling and have good kit - it is going to taste like pants.

If I was some hooch maker, I would use that yeast tho, for the speed it works at and the reduction in volumes needed for primaty fermentation. I also believe that yeast is banned in Finland. Poor Finns.

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And maybe this should go to the brewing forum and how the hell to you edit posts?

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ahh 5char

[BrixhamBadger]

We use a variation of this idea.



Works well.

[Skean Dhude]

Ethenol is when you are making alcohol, not wine. Ethonal is poison and will make you blind and then kill you. You don't get any when you are making wine.

[Bucket]

SD, sorry to correct you on this

ethanol - the "alcohol" in alcohol. Want this.

methanol- the stuff that makes you go blind and kill you. Don't want this.

[Skean Dhude]

OK. No need to apologiese. I stand corrected. I was vague on my specs. I was trying to say the poisonous stuff is not an issue with wine.