JUST AN EXPERIMENT.

[chrishunter]

I found an interesting article on youtube about brewing. Carton of fruit juice half a cup of sugar and a teaspoon of yeast ,the bloke had 4 cartons going and after 14 days he was testing them ,a double shot of each ,by the end he was slurring his words. So i went to asda bought pure orange juice, apple juice and cranberry juice and yeast. Total cost £7. I`ll let you know.

 

[n brown]

if you remember

 

[izwozral]

I found an interesting article on youtube about brewing. Carton of fruit juice half a cup of sugar and a teaspoon of yeast ,the bloke had 4 cartons going and after 14 days he was testing them ,a double shot of each ,by the end he was slurring his words. So i went to asda bought pure orange juice, apple juice and cranberry juice. Total cost £7. I`ll let you know.

Seen a few videos doing just that, will be interested in your findings.

 

[maingate]

I made wine in that way. No mess to clear up from using real fruit and it made a drinkable white wine. The longer you left it, the drier the wine.

 

[Trotter]

I found an interesting article on youtube about brewing. Carton of fruit juice half a cup of sugar and a teaspoon of yeast ,the bloke had 4 cartons going and after 14 days he was testing them ,a double shot of each ,by the end he was slurring his words. So i went to asda bought pure orange juice, apple juice and cranberry juice. Total cost £7. I`ll let you know.

Fink u forgot the yeast. It would make an interesting non alcoholic cocktail. Plenty of vitamin C all the same.

 

[Mr Tibbs]

Been brewing it for years, supermarket juice works out at around 20p a litre and you can get it up to around 13% but i normally brew it to around 8 to 9% coz you can drink more, also more wine for your money because you dilute it down a little more.

 

[trevskoda]

I have been making wine for 40 years from apples & Blackberries with a smidgen of banana in the mix which helps it clear, i leave it 2 years before bottling, works out at 16% proff, i give it away to folk but warn them its strength and dont drive.

 

[mistericeman]

We used to make 40l of it at a time....

Rhubarb
Apples
Pears
Whatever we had a glut of at the time...
Most of it would naturally ferment without the addition of yeast...
But then we discovered Turbo yeast and that was that...

My eyes eventually went back to normal (I do wear reading glasses)

Then went on to flavored vodka (Skittles/mars bars/crunchie etc etc)
And vodka jellies etc etc

 

[trevskoda]

We used to make 40l of it at a time....

Rhubarb
Apples
Pears
Whatever we had a glut of at the time...
Most of it would naturally ferment without the addition of yeast...
But then we discovered Turbo yeast and that was that...

My eyes eventually went back to normal (I do wear reading glasses)

Then went on to flavored vodka (Skittles/mars bars/crunchie etc etc)
And vodka jellies etc etc

It will only forment without yeast if not sterile, always use the slow yeast which should take a year to go clear and transfare to second demujon, then bottle second year, drink from year 3 on.

 

[ricc]

Why faff wi demijohns when u can use 5gallon plastic fermenters
Pllum or blackberry were my favourites.
When we downsized I gave away nearly 100 bottles from in the garage. Pretty sure there was a sprout one in there somewhere....pity the poor sod that got that one

 

[barryd]

What kind of Wild camping hillbilly sorcery is this? Making booze from fruit juice! Sounds like Witchcraft to me! You're all weird on here. Can I have some please? The only way I know is to get a load of fruit juice, put it in a vat and pour a bottle of Smirnoff in it. (School disco, 1982)

 

[Robmac]

I used to make a lot of Sloe Gin and Sloe Brandy, I know where I can get Sloes so I might give it another go.

When we made the Sloe Brandy, once it was fermented Julie would remove and de-stone the Sloes, put them in a tray and pour melted Chocolate over them - it was delicious.

 

[mistericeman]

I used to make a lot of Sloe Gin and Sloe Brandy, I know where I can get Sloes so I might give it another go.

When we made the Sloe Brandy, once it was fermented Julie would remove and de-stone the Sloes, put them in a tray and pour melted Chocolate over them - it was delicious.

Odd you should mention Sloes....

Found some in the bottom the freezer yesterday that we picked on the Llyn peninsula about 4 years back....

They've definitely had the 'first frost'
Ill pick some Vodka up tomorrow and get the sloes etc in it ASAP lol

 

[barryd]

I feel a single handed home tour of the UK's wilcamping members home brew locations is required.

 

[Moonraker 2]

I used to make a lot of Sloe Gin and Sloe Brandy, I know where I can get Sloes so I might give it another go.

When we made the Sloe Brandy, once it was fermented Julie would remove and de-stone the Sloes, put them in a tray and pour melted Chocolate over them - it was delicious.

Sloe gin does not make alcohol, it's actually a flavoured gin as you steep the sloes in the gin.
Some one told me about using the left over sloes and I tried making jam, it was disgusting.

 

[Robmac]

Sloe gin does not make alcohol, it's actually a flavoured gin as you steep the sloes in the gin.
Some one told me about using the left over sloes and I tried making jam, it was disgusting.

Yes sorry I shouldn't have said 'fermented' and you are correct the alcohol is in the Gin you steep them in.

The Brandy steeped Sloes in chocolate tasted fantastic though.

 

[Scotia]

I used to make a lot of Sloe Gin and Sloe Brandy, I know where I can get Sloes so I might give it another go.

When we made the Sloe Brandy, once it was fermented Julie would remove and de-stone the Sloes, put them in a tray and pour melted Chocolate over them - it was delicious.

I used to make truffles with the pulp of the berry after making sloe gin.

 

[chrishunter]

I have been making wine for 40 years from apples & Blackberries with a smidgen of banana in the mix which helps it clear, i leave it 2 years before bottling, works out at 16% proff, i give it away to folk but warn them its strength and dont drive.

Leave it for 2years? ,i`m tasting now.

 

[chrishunter]

It will only forment without yeast if not sterile, always use the slow yeast which should take a year to go clear and transfare to second demujon, then bottle second year, drink from year 3 on.

If i left it for 3years i`d forget where i put it.

 

[trevskoda]

I used to make a lot of Sloe Gin and Sloe Brandy, I know where I can get Sloes so I might give it another go.

When we made the Sloe Brandy, once it was fermented Julie would remove and de-stone the Sloes, put them in a tray and pour melted Chocolate over them - it was delicious.

Bet it was a very sloe process.