Mrs Pink
New Member
Hi can anyone point me in the right direction for this? Thanks
Vimto wine recipe please?
- Thread starter Mrs Pink
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corby_brewer
Landlord.
750 grams sugar
1 litre bottle vimto
mix sugar with vimto and boil gently for 15 mins in a pan to allow any preservatives to boil off and then skimmed scum off.
allow to cool to room temp
add to DJ, add cold water to shoulder only
Then add
1 teaspoon of youngs yeast
1 teaspoon of youngs nutrient
OG around the 1.100 mark
1 litre bottle vimto
mix sugar with vimto and boil gently for 15 mins in a pan to allow any preservatives to boil off and then skimmed scum off.
allow to cool to room temp
add to DJ, add cold water to shoulder only
Then add
1 teaspoon of youngs yeast
1 teaspoon of youngs nutrient
OG around the 1.100 mark
Drunken_Jock
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Hey all, vimto still bubbling away for 2 weeks now, but I have a question how do I bottle it. Do I go down the wine route C T stabilise it then finings or do I bottle and prime.
Jock
Jock
Barkie
Active Member
Drunken_Jock said:
IMHO it's entirely up to you if you want it sparkling or follow the usual route for still wine.
second2none
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More of a Cider than a wine but thought people might be interested,
Smells amazing with a great colour, just primed becasue i wanted it fizzy and bottled it so not
had chance to taste but so far I'm cuffed to bits with it!
Credit for recipe to some guy called geezah on jimsbeerkit
Turbo Vimto
3 litres of apple juice
1 cup of strong tea (2 bags steeped for 20 minutes)
150g of sugar
Juice of 1 fresh lemon
1 litre of Vimto cordial boiled for 20 minutes to remove additives
1 heaped teaspoon of yeast nutrient
1 packet of SB3 yeast
SG 1.080
Topped up with more apple juice after 24hrs
I generally give it 10-12 days in the demijohn, rack it off on to a fresh DJ and let it settle for a day then bottle it up with no sugar.
Drinking it any time after bottling it, although the longer you leave it the less alcohol you taste and it goes from smooth to even smoother.
It generally comes in around 9% and is very enjoyable.
Everyone who has tried it has been gob-smacked by it.
Smells amazing with a great colour, just primed becasue i wanted it fizzy and bottled it so not
had chance to taste but so far I'm cuffed to bits with it!
Credit for recipe to some guy called geezah on jimsbeerkit
Turbo Vimto
3 litres of apple juice
1 cup of strong tea (2 bags steeped for 20 minutes)
150g of sugar
Juice of 1 fresh lemon
1 litre of Vimto cordial boiled for 20 minutes to remove additives
1 heaped teaspoon of yeast nutrient
1 packet of SB3 yeast
SG 1.080
Topped up with more apple juice after 24hrs
I generally give it 10-12 days in the demijohn, rack it off on to a fresh DJ and let it settle for a day then bottle it up with no sugar.
Drinking it any time after bottling it, although the longer you leave it the less alcohol you taste and it goes from smooth to even smoother.
It generally comes in around 9% and is very enjoyable.
Everyone who has tried it has been gob-smacked by it.
chris_sadler
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that turbo vimto sounds nice and easy gonna start some this weekend 
Bozuit
Active Member
I'd use 1tsp for 500ml bottles.
sueelleker
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Saw some Cherry Vimto in Tesco's today.
Woohoo just bottled a batch of the turbo vimto today and I gotta say its lavly
Doesn't taste that strong but accordin to my calculations its 10.5% :twisted:
Tastes a bit koppaberg mixed fruit ciderish but nicer
Gonna try the cherry vimto next time
Cheers for the recipe its a beaut :
Doesn't taste that strong but accordin to my calculations its 10.5% :twisted:
Tastes a bit koppaberg mixed fruit ciderish but nicer
Gonna try the cherry vimto next time
Cheers for the recipe its a beaut :
Kermit The Grog
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Do you think a champagne yeast would work?
spitfire184
Active Member
Anyone care to calculate the amounts required for a 5 gallon batch? :grin:
Would it be ok just to multiply all of the values by five?
Would it be ok just to multiply all of the values by five?
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