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Fruit Cocktail (Tinned)

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  • Fruit Cocktail (Tinned)

    Tinned Fruit Cocktail.
    1 gal

    2 Tins 411g asda or morrisons own brand
    1 ltr apple juice
    1 ltr white grape juice
    sugar to sg 1.090
    1 tsp tannin
    1 tsp citric acid
    1/2 sachet super enzyme or 1tsp pectolase
    Nutrient and Lalvin 71b yeast

    All tins in primary and mash, add apple and grape juice, dissolve sugar in hot water and stir in to mix, add of cold water, tannin, acid and enzyme stir well, add yeast and nutrient or yeast starter and stir twice a day for six days untill sg 1.020. Strain to demijohn and fit airlock, ferment out to dry. Clears well on it's own and good to drink after a couple of weeks but will improve with age.
    Last edited by Duffbeer; 04-08-2008, 02:53 PM.
    Discount Home Brew Supplies
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  • #2
    Originally posted by Duffbeer View Post
    Tinned Fruit Cocktail.
    1 gal

    5 Tins 411g asda or morrisons own brand
    2 1/2 lb sugar or to sg 1.190
    1 tsp tannin
    1 tsp citric acid
    1/2 sachet super enzyme or 1tsp pectolase
    A bit high?
    National Wine Judge NGWBJ

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    • #3
      Originally posted by Richard_S View Post
      A bit high?

      Originally Posted by Duffbeer
      Tinned Fruit Cocktail.
      1 gal

      2 Tins 411g asda or morrisons own brand
      2 1/2 lb sugar or to sg 1.090
      1 tsp tannin
      1 tsp citric acid
      1/2 sachet super enzyme or 1tsp pectolase

      Well spotted mate that would have been lethal
      Last edited by Duffbeer; 13-05-2009, 12:05 PM.
      Discount Home Brew Supplies
      Chairman of 5 Towns Wine & Beer Makers Circle!
      Convenor of Judges YFAWB Show Committee
      National Wine Judge
      N.G.W.B.J Member

      Comment


      • #4
        Hi there, I'm a complete newbie to winemaking and have been browsing the recipes here with great interest but I have a question.

        In your ingredient list you have 1 ltr apple juice & 1 ltr white grape juice, are these off the shelf juice drinks from the supermarket?

        Comment


        • #5
          Originally posted by jozza View Post
          Hi there, I'm a complete newbie to winemaking and have been browsing the recipes here with great interest but I have a question.

          In your ingredient list you have 1 ltr apple juice & 1 ltr white grape juice, are these off the shelf juice drinks from the supermarket?
          Yes just those carton tetrapack thingy's try to get pressed ones with no preservatives Morrisons have 3 for £2 offer at the moment.

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          • #6
            Thanks

            Comment


            • #7
              Isthis the basis for all tinned fruit wines?
              Abingdon-on-thames..learning by my mistakes !!

              Comment


              • #8
                duff beer
                Im getting all confused your first post said 2x410 tins the next said 5x have you been on the sauce already?
                Could some one please clarify the correctish amount?
                Abingdon-on-thames..learning by my mistakes !!

                Comment


                • #9
                  Originally posted by steveb View Post
                  duff beer
                  Im getting all confused your first post said 2x410 tins the next said 5x have you been on the sauce already?
                  Could some one please clarify the correctish amount?
                  Pretty sure it's 2, that's what I used anyway, started some of this the other day, thanks for the recipe Duff!

                  Comment


                  • #10
                    Steve, sorry for the confusion I think more likely a typo than intoxication error Tuco is right 2 tins per gallon.

                    As for your first question, not neccicarily, but I have found it works well with most tinned fruit ie pears, peaches etc.
                    Last edited by Duffbeer; 13-05-2009, 12:10 PM.
                    Discount Home Brew Supplies
                    Chairman of 5 Towns Wine & Beer Makers Circle!
                    Convenor of Judges YFAWB Show Committee
                    National Wine Judge
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                    • #11
                      fruit cocktail wine

                      Was the fruit cocktail in syrup or juice?

                      Comment


                      • #12
                        Originally posted by elleks View Post
                        Was the fruit cocktail in syrup or juice?

                        I dont think it really matters.
                        Maybe if you have a taste preference to one, then use that.
                        The important part is that you adjust the sugar to the recommended SG, in this case its 1.090.

                        Personally... I would go for the one in syrup, as it probably wouldn't need as much sugar added as the juice one... and to me, thats less faffing about
                        Insecure people try to make you feel smaller.

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                        • #13
                          tinned fruit cocktail

                          Duffbeer
                          Do you use fruit in syrup or juice?

                          Comment


                          • #14
                            Originally posted by elleks View Post
                            Duffbeer
                            Do you use fruit in syrup or juice?
                            Usually syrup, but it won't harm either way
                            Discount Home Brew Supplies
                            Chairman of 5 Towns Wine & Beer Makers Circle!
                            Convenor of Judges YFAWB Show Committee
                            National Wine Judge
                            N.G.W.B.J Member

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                            • #15
                              Originally posted by Duffbeer View Post
                              Tinned Fruit Cocktail.
                              1 gal

                              2 Tins 411g asda or morrisons own brand
                              1 ltr apple juice
                              1 ltr white grape juice
                              sugar to sg 1.090
                              1 tsp tannin
                              1 tsp citric acid
                              1/2 sachet super enzyme or 1tsp pectolase
                              Nutrient and Lalvin 71b yeast

                              All tins in primary and mash, add apple and grape juice, dissolve sugar in hot water and stir in to mix, add of cold water, tannin, acid and enzyme stir well, add yeast and nutrient or yeast starter and stir twice a day for six days untill sg 1.020. Strain to demijohn and fit airlock, ferment out to dry. Clears well on it's own and good to drink after a couple of weeks but will improve with age.
                              i need a little bit of help her it says to ferment out to dry. my wine at the moments sg is 0995 is this right or am i looking for a bit more of a drop.
                              cheers jay

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