tonyhibbett
Landlord.
I ordered this by mistake some time ago and it remains unopened. It makes a poor red, made of just 20% grape. I still have masses of apples on the tree, 2 cans of Youngs Definitive medium red which passed their best before date in July and 1.4 kilos of dried elderberries (sold as wild bird food!) which won't last forever, plus a kilo of Wilco brewing sugar I got cheap in their sale some time ago. It would make no economic sense to assemble all these ingredients new, but it certainly makes sense to use up old stock and fruit that would otherwise rot. The plan is to make a chianti, based on an old Acton & Bryant recipe.
The starting point would be to juice 5 kilos of apples to make 3.5 litres of juice as a base and add a fifth of the gjc to make it red and raise the sugar level, plus some dried elderberries to deepen the colour further, possibly topping up with brewing sugar to get to 1090, if required. Get this lot going with yeast, nutrient and pectolase in a 5 gallon bin as a starter. Then add another batch and so on on until there is 5 gallons.
The reason for doing it in batches is because picking, washing, juicing and pulp pressing 5 kilos of apples takes a lot of time and effort, plus all the cleaning of equipment, so that the tiny kitchen can revert to its normal function in time for a much needed lunch to be prepared, after which I am certainly in no mood to go back to the grind, having imbibed the fruits of previous efforts!
The starting point would be to juice 5 kilos of apples to make 3.5 litres of juice as a base and add a fifth of the gjc to make it red and raise the sugar level, plus some dried elderberries to deepen the colour further, possibly topping up with brewing sugar to get to 1090, if required. Get this lot going with yeast, nutrient and pectolase in a 5 gallon bin as a starter. Then add another batch and so on on until there is 5 gallons.
The reason for doing it in batches is because picking, washing, juicing and pulp pressing 5 kilos of apples takes a lot of time and effort, plus all the cleaning of equipment, so that the tiny kitchen can revert to its normal function in time for a much needed lunch to be prepared, after which I am certainly in no mood to go back to the grind, having imbibed the fruits of previous efforts!