Mixed Tinned Fruit.
Makes 4 gal
2 x 540g Grapefruit
4 x 411g pears
5 x 411g peaches
1 x 312g manderin
1 x 540g rhubarb
1 x 400g tropical mixed fruit
1 x 385g apple
All the above in syrup, Asda or Morrisons own cheap brands.
All in primary bucket and mash well
Add sugar to sg 1.080 ( 7lb.. 3 1/2 kg approx)
2 tsp bentonite
7 tsp pectolase
4 tsp tannin
2 tsp citric acid
1 tsp tartaric acid
1/2 tsp malic acid
4 tsp nutrient
Top up with a mixture of hot and cold water to 4 1/2 gallon mark and stir well, leave 24 hrs then check SG, mine was1.080, and add more sugar if required,add 2 tsp yeast (I used Harris super yeast) or a yeast starter if prefered. Leave covered with loose lid or towel, stir twice daily checking sg every couple of days. Mine took 7 days to reach sg 1.020 (average room temp 19 to 22 c).
Strain to D/j (I have a 4 gal water cooler bottle) which it filled nicely, you may wish to use 4 x 1 gal d/j's or a 5 gal and top up with wgc and water.
I added 1 extra tsp of nutrient and fit airlock, a lively 5 day ferment and sg was .995 (again temp 19 to 22 c). Racked to clean tub added stabaliser and 4crushed campden tablets, a jolly good shake and stir to de-gas, added Richi's
kwik clear finings and left 24 hrs. Rack to clean d/j or tub and bottle or age in bulk, I did filter mine but it was very clear so optional. Great to drink straight away.
Makes 4 gal
2 x 540g Grapefruit
4 x 411g pears
5 x 411g peaches
1 x 312g manderin
1 x 540g rhubarb
1 x 400g tropical mixed fruit
1 x 385g apple
All the above in syrup, Asda or Morrisons own cheap brands.
All in primary bucket and mash well
Add sugar to sg 1.080 ( 7lb.. 3 1/2 kg approx)
2 tsp bentonite
7 tsp pectolase
4 tsp tannin
2 tsp citric acid
1 tsp tartaric acid
1/2 tsp malic acid
4 tsp nutrient
Top up with a mixture of hot and cold water to 4 1/2 gallon mark and stir well, leave 24 hrs then check SG, mine was1.080, and add more sugar if required,add 2 tsp yeast (I used Harris super yeast) or a yeast starter if prefered. Leave covered with loose lid or towel, stir twice daily checking sg every couple of days. Mine took 7 days to reach sg 1.020 (average room temp 19 to 22 c).
Strain to D/j (I have a 4 gal water cooler bottle) which it filled nicely, you may wish to use 4 x 1 gal d/j's or a 5 gal and top up with wgc and water.
I added 1 extra tsp of nutrient and fit airlock, a lively 5 day ferment and sg was .995 (again temp 19 to 22 c). Racked to clean tub added stabaliser and 4crushed campden tablets, a jolly good shake and stir to de-gas, added Richi's
kwik clear finings and left 24 hrs. Rack to clean d/j or tub and bottle or age in bulk, I did filter mine but it was very clear so optional. Great to drink straight away.
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