Cider making with no kit....

[paul atkin]

now that sounds like an accident waitng to happen! got anymore recipes? :You_Rock_

got loads. elderflower cordial, pear and elderflower, white grape juice,red grape juice. just about any cordial will make a good wine, and yep the apple and blackcurrant cider is very dangerous stuff

 

[shaggystu]

when in Afghan i brew the tropical drink powder into wine, but sshhhhhhhhhhhh......

a good mate of mine's just off to join the para's, he's quite interested to know more about this!

 

[toilet digger]

got loads. elderflower cordial, pear and elderflower, white grape juice,red grape juice. just about any cordial will make a good wine, and yep the apple and blackcurrant cider is very dangerous stuff

PLEASE pm me some of them! i have an enduring desire to make myself go blind!

 

[paul atkin]

PLEASE pm me some of them! i have an enduring desire to make myself go blind!

no need for pm mate i will share openly. i use a standard format for wine and one for cider. once they are bottled or barrelled they can be altered to your taste using artificial sweetners or juice. the cider i mentioned is probably about 10-12%( I GUESS THIS COS I NEVER GET PAST THE FOURTH PINT) but you can alter it by adding a bottle of apple squash to taste or a cordial such as elderflower after fermentation with pleasing results. For a wine use a demijohn and 500g of sugar dissolved in 6ooml of boiling water, ferment out at about 20 -24 degrees transfer to cold place and let it clear, syphon off into sterilised bottles and leave for a few weeks, the longer you leave it the better. beware straberry ribbena takes about 5 weeks to ferment and is probably the strongest wine that i have ever had, try it Paul

 

[toilet digger]

no need for pm mate i will share openly. i use a standard format for wine and one for cider. once they are bottled or barrelled they can be altered to your taste using artificial sweetners or juice. the cider i mentioned is probably about 10-12%( I GUESS THIS COS I NEVER GET PAST THE FOURTH PINT) but you can alter it by adding a bottle of apple squash to taste or a cordial such as elderflower after fermentation with pleasing results. For a wine use a demijohn and 500g of sugar dissolved in 6ooml of boiling water, ferment out at about 20 -24 degrees transfer to cold place and let it clear, syphon off into sterilised bottles and leave for a few weeks, the longer you leave it the better. beware straberry ribbena takes about 5 weeks to ferment and is probably the strongest wine that i have ever had, try it Paul

thanks paul, guess which one of your recipes i am most tempted by?

 

[paul atkin]

and at about 50p a bottle i cant blame you, takes about three months from start to finish but leave it longer and whoooo

 

[filcon]

To make a stronger alcohol, you re introduce the old used mulch and second press. Mix the layers fresh with the old, 3-4 inches then squeeze, fill the demis equally.
Used this process in making traditional wine, normal pressed wine 10-14%, second pressed wine 20-25%.

phil

 

[Bushwhacker]

How did I miss this thread? I'll be back online proper tomorrow.

 

[paul atkin]

thanks paul, guess which one of your recipes i am most tempted by?

let me know how it goes, iff your going down the robinsons route it will cost you about five quid for 40 pints, you sit and drink and it tastes like it should do, the problem is standing up later treat with caution

 

[toilet digger]

let me know how it goes, iff your going down the robinsons route it will cost you about five quid for 40 pints, you sit and drink and it tastes like it should do, the problem is standing up later treat with caution

will do paul, need to get a few bits, but this has got me intrigued

 

[paul atkin]

How you getting on with it??