Inspired by the free yeast and the recent rise of the lychee variant of wine number 1 I've brought the two together myself in a 5 litre water bottle.
Recipe white:
1 lire WGJ
1 litre clear apple juice - both from the shop with club card points
1 small Young's WGJ concentrate
1 tin lychees in light syrup (john west I think)
3/4 litre rubicon lychee juice drink (a massive 18% juice and some thickening agents, but looks like no preservative)
30ml fresh orange (no bits) (left over in the fridge)
slug of elderflower cordial (ditto)
1/8th tsp tanin
2 tsp pectolase
2 tsp tartaric acid
1 tsp mixed acid
Aprx 400g sugar to 1.080
1/4 tsp Cellar rat's white yeast
Last week I bottled a lychee made with only one tin of lychee. The lychee nose was only just there and very light. Nice touch of acid and a bit of character. This time thought I'd try and increase the gewurztraminer characteristics with more lychee and fruit.
Rehydrated the yeast at the same temp as the stock - 18 degrees. Pitched into stock after 15 minutes. Some activity with a couple of hours. Within 24 the airlock had some movement. This morning (48 hours), as the pic shows, up and out of the airlock.
Have some extra juice reserved for topping up and racking.
Also having a go with a rose WN1. First time I've added RGJ concentrate and so far looks more like a red than usual - maybe I'll end up with something a bit like a beaujolais n. or hopefully a brouilly.
Recipe rose:
1 lire RGJ
1 litre clear apple juice - both from the shop with club card points
1 small Young's RGJ concentrate
100ml litre rubicon lychee juice drink (a massive 18% juice and some thickening agents, but looks like no preservative)
30ml fresh orange (no bits) (left over in the fridge)
slug of elderflower cordial (ditto)
1/8th tsp tanin
1 tsp pectolase
3/4 tsp tartaric acid
1/2 tsp mixed acid
Aprx 600g sugar to 1.080
1/4 tsp Cellar rat's red yeast
Same technique as above. 24 hours in some signs of activity.
Recipe white:
1 lire WGJ
1 litre clear apple juice - both from the shop with club card points
1 small Young's WGJ concentrate
1 tin lychees in light syrup (john west I think)
3/4 litre rubicon lychee juice drink (a massive 18% juice and some thickening agents, but looks like no preservative)
30ml fresh orange (no bits) (left over in the fridge)
slug of elderflower cordial (ditto)
1/8th tsp tanin
2 tsp pectolase
2 tsp tartaric acid
1 tsp mixed acid
Aprx 400g sugar to 1.080
1/4 tsp Cellar rat's white yeast
Last week I bottled a lychee made with only one tin of lychee. The lychee nose was only just there and very light. Nice touch of acid and a bit of character. This time thought I'd try and increase the gewurztraminer characteristics with more lychee and fruit.
Rehydrated the yeast at the same temp as the stock - 18 degrees. Pitched into stock after 15 minutes. Some activity with a couple of hours. Within 24 the airlock had some movement. This morning (48 hours), as the pic shows, up and out of the airlock.
Have some extra juice reserved for topping up and racking.
Also having a go with a rose WN1. First time I've added RGJ concentrate and so far looks more like a red than usual - maybe I'll end up with something a bit like a beaujolais n. or hopefully a brouilly.
Recipe rose:
1 lire RGJ
1 litre clear apple juice - both from the shop with club card points
1 small Young's RGJ concentrate
100ml litre rubicon lychee juice drink (a massive 18% juice and some thickening agents, but looks like no preservative)
30ml fresh orange (no bits) (left over in the fridge)
slug of elderflower cordial (ditto)
1/8th tsp tanin
1 tsp pectolase
3/4 tsp tartaric acid
1/2 tsp mixed acid
Aprx 600g sugar to 1.080
1/4 tsp Cellar rat's red yeast
Same technique as above. 24 hours in some signs of activity.
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