Lemon Hooch

Evening all

I noticed on someone's signature line that they're brewing Lemon Hooch.
Would that kind person reply & tell me how they did it please? I can't remember who it was!

I apologise if the recipe is on here - I did search 'robinsons lemon hooch' (autocorrect just changed that to 'robinsons lemon blocks!) And came back with nada. I keep reading so many hints, tips & recipes on here, I'm getting confused! I think I've watched the WOW videos that Chippy Tea posted about 100 times (& I STILL forget the pectolase)

I'm putting it down to excitement about my new found hobby!

Thanks and keep up the good work, fellow brewers :thumb:

Probably this.




This fruity sweet punch is deliciously fizzy and comes into a world of its own served over ice.
I have made this recipe a few times tinkering with the ingredients and am quite proud of how this has turned out
stupidly cheap easy to make and even easier to drink.

To make 10 pints of round about 4% Punch for under £3 you will need.....

Ingedients:
400g of white sugar
1 tsp. Youngs Super wine yeast
1 tsp. Yeast nutrient
1L bottle of Robbinsons Fruit & Barley No Sugar Tropical Juice



Method:
1)Put yeast to a small glass of lukewarm water along with the yeat nutrient and a few spoonfulls of sugar and cover with clingfilm.
2)Add the full 1L of robinsons into a large pan and simmer over a low heat for about 10mins.
3)Tip the rest of the white sugar into the pan and stir till desolved.
4)Top the pan up with cold water or leave to cool before adding it to your demijohn.
5)Fill up your demijohn 3/4 of the way with more cold water and add the yeast starter you made in step one
then fill the demijohn till 2 inches below the top.
6)Fit airlock and leave somewhere warm till fermatation has finished between 1 & 2 weeks depending on room temperature.
7)Rack of into large container.
8)Desolve 48g of white sugar in half a pint of boiling water and add to ur brew before bottling.

This brew requires no aging and is ready as soon as it is carbonated which for me is about 1 week after bottling.

The Robinsons sugar free range has artificial sweeteners in that keep you brews sweet after fermentation has finished and this recipe can be adapted for any in their sugar free range. I have tried several for example the Lemon, Winterberrys, Apple, Strawberries and Cream and all of them have been nice but this Tropical one and the Lemon ones are my personal faves. The Apple one makes a quiet interesting cider and am experimenting mixing with real apple juice to make a simple sweet fizzy cider.

It's not how I remember Hooch or Smurf ice but give Second' credit it's cheap and drinkable. All my mates like it too.

I brew this occasionally, nice in the summer. The tropical version i found to be too sickly sweet, whereas the lemon barley is my fave.

You could try making skeeter pee it's ridiculously popular

http://www.winemakingtalk.com/forum/showthread.php?t=44283


www.skeeterpee.com

Mikey said:

You could try making skeeter pee it's ridiculously popular

http://www.winemakingtalk.com/forum/showthread.php?t=44283


www.skeeterpee.com

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Yes - I've seen the name of it - Thanks, Mikey. I might give them both a go at some point, it's just that using a bottle of Robinsons lemon squash sounds so easy!

Woo hoo ... my signature works :thumb:

Just started a tropical fruit and barley version of this as well. I kept the sugar to 400g for the first attempt and added a bit of lemon juice and tomato puree for the nutrients.

Looch said:

Yes - I've seen the name of it - Thanks, Mikey. I might give them both a go at some point, it's just that using a bottle of Robinsons lemon squash sounds so easy!

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It sure is and doesn't hang around!! :whistle:

mgreenough said:

Just started a tropical fruit and barley version of this as well. I kept the sugar to 400g for the first attempt and added a bit of lemon juice and tomato puree for the nutrients.

Click to expand...

Tomato puree .... Really? That sounds gopping to be honest!

Racinsnake said:

It sure is and doesn't hang around!! :whistle:

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That's what I'm talking about !! Going to start if off tonight :thumb: In your experience Snake, when do you think I'll be able to drink it?!

Looch said:

Tomato puree .... Really? That sounds gopping to be honest!

Click to expand...

Lol it was only 1/4 teaspoon worth when starting the yeast off, it should not through in the taste.

Looch said:

Tomato puree .... Really? That sounds gopping to be honest!

Click to expand...

Lol it was only 1/4 teaspoon worth when starting the yeast off, it should not come through in the taste.

Sorry for duplicate post, tapatalk was playing up

mgreenough said:

Lol it was only 1/4 teaspoon worth when starting the yeast off, it should not come through in the taste.

Click to expand...

Well - take photos & let us know how it's going...

Don't think I can allow myself to put tomato puree in mine!

Hi Looch
In my experience as soon as it's carbed up and chilled it's drinkable. Btw Iv heard the tomato purée trick but never dared try

I must admit I don't like the sound of putting tomato puree in my brews. I've heard a few people mention though.
I prefer to use raisins to be honest.

Okay you group of knowledgeable Hooch brewers - I've followed the directions & nothing is happening - it's as dead as a dodo. I boiled the Lemon Barley squash for 10 mins - added the other bits n pieces..

Any ideas??

Boiling the juice is supposed to get rid of the preservative (preservatives kill yeast) i tried this and my Ribena wine failed at around 1020, there are many threads about failed juice wines in the forums.

From memory I thought it just needed simmering to dissolve the sugar? Does it have preservatives? I thought the sweetener was left in ...... for sweetness.

Rob.