White Wine

Here’s a white wine I started on the same day as the red wine (about three weeks ago)

 

3 x tins cheap fruit cocktail (mostly peach and pear pieces, with some cherries and grapes)

1 litre supermarket white grape juice

800g white sugar

300 ml of elderflower cordial

1 tsp citric acid

2 tsp pectic enzyme

White wine yeast,

yeast nutrient

 

  1. Dissolve the sugar & citric acid in 2 pints water leave to cool
  2. Before the syrup is cool, take a desert spoon of syrup and dilute to half a pint of cold water, pitch yeast, cover with a paper towel.
  3. When the sugar syrup is cool, whiz all the fruit in a kitchen blender with the pectic enzyme & yeast nutrient.
  4. Put the fruit, grape juice, elderflower cordial and sugar syrup into a primary fermenter, top up to a gallon with cold water.
  5. Leave to ferment on the pulp for 4 days, knocking down the crust daily.
  6. Strain through a sieve or straining bag and poor into a demijohn, top up to a gallon, fit air lock and continue fermenting.

 

This should be ready to drink much sooner than the red. Its still fermenting at the moment, although it’s starting to be less cloudy, so I may rack it off the first sediment that’s collecting quite soon.  

 

 

 

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Peach Blush

2 tins peaches (cheap, own-brand, in syrup)
800g sugar.
1 tsp tartaric acid & 0.5 tsp citric acid
1lt supermarket red grape juice
2 tsp pectolase
Champagne yeast
1 tsp Yeast nutrient

1 Dissolve sugar, yeast nutrient & acid in 1.5 lt water
2 Take a desert spoon of syrup and dissolve in 1/3 pint cold water (in a pint glass), add champagne yeast; cover glass with kitchen roll.
3 Leave for a few hours to let syrup cool and yeast activate.
4 In a blender, whizz the peaches with the pectolase.
5 Put grape juice, cooled sugar syrup, peach pulp and activated yeast into a fermentation bucket.
6 Top up to 1 gallon, cover & ferment out as per the other tinned fruit recipe thread.

Tasting notes:

I fermenting this back in December 2008,  it cleared quickly and I bottled it in early January ’09.  It drank very well almost immediately, if a little thin with very little aroma.  Drunk young, its very easy drinking…many bottles disapeared in the first few weeks.

I came back to it last weekend (early April) by which time it tasted quite harsh and very dry.  In two thirds of a bottle, about one and a half to one and three quarters of a teaspoon of sugar was needed to take the dryness out of the wine.

I think I’ve got another bottle, I’ll probably leave this for a few months and see if it mellows.  

Full Mash Beer Recipe 10/08/96

 

7lb pale malt

8 oz crystal malt

1 oz chocolate malt

mashed for 2 hours, start temperature = 65c end temperature= 61c. Very, very slow sparge.

hop boil: 2 hours: 2 oz fuggles, 0.5 oz challanger, 20 minutes before end, add 0.5 oz fuggles, 0.5 tsp Irish moss.

Fast fermentation on Enlgish Ale Yeast, quick clear. Very good cold break. Gravity= 1045

Drunk young, this beer was very tasty and quickly finished!

(note: I think I’ve forgotten to record the adition of sugar to the copper in this recipe, probably added during the later part of the hop boil).

Full Mash Beer Recipe 29/5/1996

Another old recipe from the archives….

 

6.5 lb pale malt

4 oz crystal malt

10oz torified wheat

Mashed in 2 gallons water at 65c for 1.75 hours, sparged. Boiled for 2 hours with 1.5 oz fuggles, 0.5 oz challanger. Added 0.5 oz fuggles, 2 tsp Irish malt, 17oz sugar, boiled a further 20 minutes.

Hop sparge, cooled in bath overnight. Used “Geordie” brewers yeast which was a bad move: very long lag period (a day), followed by long, slow fermentation.

Barrelled on 14/6/96. Weather was very warm at around 24c, and had been for 3 days. A hand-full of dry hops (fuggles) added at barrel. No priming sugar. Slightly yeasty.

Taste: The wheat flavour was slightly noticeable, but unless deliberately making a wheat beer, the extra hassle isn’t worth it.

Full Mash Beer Recipe 7/4/1996

 

7lb Pale Malt

4 oz crystal malt

1 lb light spray malt,

3 oz sugar

3 oz goldings

English ale yeast.

Irish moss

Malt was mashed in 4 gallons spring water with starting temperature of 66 centigrade, left for 3 hours, end temperature  = 57 c. Very slow run-off, no sparge.

Added sugar& spray malt, brought to boil. When boiling, added 2.5 oz goldings. Boiled 1.25 hours, added 0.5 oz goldings & 1.5tsp Irish moss, boiled for a further 0.25 hours

Cooled in a bath of cold water overnight, syphoned off the cold-break trub, aerated  pitched English ale yeast. Gravity before yeast is pitch = 1045

1 week fermetation, then barrelled without priming sugar, added a handful of goldings to dry hop. pressurised with CO2 .

Clear & ready to drink on 21/04/1996.

Tasting: Very easy to drink, “Boddington’s” like maltiness, whith a sharp hoppiness. Dark golden to light amber colour. Not amazing head retention, and quite a dull (but clean) smell- I’d hoped for a zingy hop aroma, but this isnt there. Quite a sumery ale.