MR2Jay77
Junior Member
This weekend I made good on my promise to start brewing again, much to the fascination of my 3 year old daughter :lol:
Started out by putting together a batch of my Turbo Cider with Added Nitrous Oxide :twisted:
For this we have a combination of Fire Chillies, Carolina Reapers and Naga Vipers
Ingredients
5 litres of Apple Juice (100% stuff).
65g Brewing sugar
1/2tsp yeast nutrient
1/2tsp pectolase
1tsp glycerin
1tsp Malic Acid
1/2 large mug of very strong very stewed tea.
1/4 large mug of steeped chilli (chilli is cut into very fine pieces and placed into boiling water to form a "tea", Once cooled, the entire brew, chillies and all, are transferred into the demijohn. These are filtered out after the first brew)
Wine Yeast (Champagne)
1tsp per bottle Dextrose Sugar for carbonation
Method
Into a sterile demijohn, put the yeast nutrient, sugar (dissolved in boiling water), Pectolase, glycerin, malic acid, tea and chilli steep.
Then fill the demijohn to with 3l of apple juice. Add 2g of yeast and gently agitate the brew. Add the airlock and place somewhere warm.
Within a couple of days, the initial burst of froth from the brew will subside and then add the rest of the apple juice to the top leaving about an inch below the neck of the demijohn.
Once the airlock is showing a bubble every 1 to 2 minutes, the first fermentation has completed. Siphon the brew into a second, sterile demijohn, taking care not to disturb the sedimant on the bottom of the jar.Make sure the chillies are left behind. Re-insert the rubber bung and leave for 2 months to clear. Transfer to a third demijohn to clear it further.
After a month, bottle the cider with 1sp of brewing sugar in each bottle to carbonate the cider. Leave this somewhere warm for a week before moving somewhere cool. Leave for a few weeks and it's then ready to drink.
Second brew of the day was a Blueberry and Apple Tea Bag wine - A firm favourite with the better half.
Ingredients
1 box Twinings t bags (16 or 20 in box ?)
2 ltrs red grape juice
1 tsp pectolase
1 tsp nutrient
1/2 t spoon citric acid
1/2 large mug of very strong very stewed tea.
1 sachet Garvin Wine yeast
1.25kg sugar
Method
Use 1 box Twinings Blueberry and Apple bags and Welches 100% Pure Pressed Purple Grape Juice .
Infuse the bags for 30 minutes in 1litre boiling bottled water.
Boil 1.25kg sugar in 1/2 litre bottled water.
Wring the bags out as best you can without splitting them and pour the sugar syrup into the fruit infusion. Stir well. Add 1st litre of grape juice into the demijohn, add Citric, Tannin, Pectolase, Nutrient and the fruit/sugar blend and fill the demijohn to 3/4 full with grape juice. Allow this to cool to room temperature, add the yeast and let it rip.
After the initial whoosh has subsided, make up to 1 gallon with grape juice.
Once the fermentation has ceased, stabilise with sulphate and sorbate and add finings to clear.
So that is what I have on so far. I'm taking a trip to my local brewing shop in a bit to pick up a few supplies but I am hoping to get a Cherry WOW on the go this afternoon and maybe, just maybe start on my microbrew ale :thumb:
Started out by putting together a batch of my Turbo Cider with Added Nitrous Oxide :twisted:
For this we have a combination of Fire Chillies, Carolina Reapers and Naga Vipers
Ingredients
5 litres of Apple Juice (100% stuff).
65g Brewing sugar
1/2tsp yeast nutrient
1/2tsp pectolase
1tsp glycerin
1tsp Malic Acid
1/2 large mug of very strong very stewed tea.
1/4 large mug of steeped chilli (chilli is cut into very fine pieces and placed into boiling water to form a "tea", Once cooled, the entire brew, chillies and all, are transferred into the demijohn. These are filtered out after the first brew)
Wine Yeast (Champagne)
1tsp per bottle Dextrose Sugar for carbonation
Method
Into a sterile demijohn, put the yeast nutrient, sugar (dissolved in boiling water), Pectolase, glycerin, malic acid, tea and chilli steep.
Then fill the demijohn to with 3l of apple juice. Add 2g of yeast and gently agitate the brew. Add the airlock and place somewhere warm.
Within a couple of days, the initial burst of froth from the brew will subside and then add the rest of the apple juice to the top leaving about an inch below the neck of the demijohn.
Once the airlock is showing a bubble every 1 to 2 minutes, the first fermentation has completed. Siphon the brew into a second, sterile demijohn, taking care not to disturb the sedimant on the bottom of the jar.Make sure the chillies are left behind. Re-insert the rubber bung and leave for 2 months to clear. Transfer to a third demijohn to clear it further.
After a month, bottle the cider with 1sp of brewing sugar in each bottle to carbonate the cider. Leave this somewhere warm for a week before moving somewhere cool. Leave for a few weeks and it's then ready to drink.
Second brew of the day was a Blueberry and Apple Tea Bag wine - A firm favourite with the better half.
Ingredients
1 box Twinings t bags (16 or 20 in box ?)
2 ltrs red grape juice
1 tsp pectolase
1 tsp nutrient
1/2 t spoon citric acid
1/2 large mug of very strong very stewed tea.
1 sachet Garvin Wine yeast
1.25kg sugar
Method
Use 1 box Twinings Blueberry and Apple bags and Welches 100% Pure Pressed Purple Grape Juice .
Infuse the bags for 30 minutes in 1litre boiling bottled water.
Boil 1.25kg sugar in 1/2 litre bottled water.
Wring the bags out as best you can without splitting them and pour the sugar syrup into the fruit infusion. Stir well. Add 1st litre of grape juice into the demijohn, add Citric, Tannin, Pectolase, Nutrient and the fruit/sugar blend and fill the demijohn to 3/4 full with grape juice. Allow this to cool to room temperature, add the yeast and let it rip.
After the initial whoosh has subsided, make up to 1 gallon with grape juice.
Once the fermentation has ceased, stabilise with sulphate and sorbate and add finings to clear.
So that is what I have on so far. I'm taking a trip to my local brewing shop in a bit to pick up a few supplies but I am hoping to get a Cherry WOW on the go this afternoon and maybe, just maybe start on my microbrew ale :thumb:
