Evening all !
So fancied a punt at something christmassy, inspired by DW153's recent post :)
Kit
30L fermenting bucket
Large saucepan
Muslin bag
Hydrometer
Ingredients
16L Tesco AJ
1L strong tea (5 bag)
4kg tate & lyle granulated sugar
5tsp pectolase
500g raisins
5 x cinnamon sticks
8g (1/4 jar) of cloves
3 x star anise
2 heaped tsp nutmeg
Zest of 4 large oranges
Method
Gave the raisins a rinse under the tap and put in a large saucepan with a couple of litres of water. Added spices and orange zest, brought to the boil and simmered for 20 mins
Made up 1L of tea and left to stew
While that was going on, emptied 1L of AJ into FV and tipped in sugar. Added kettleful of boiling water and stired well until sugar dissolved.
Added rest of AJ, strong tea and pectolase (dissolved in a cup of warm water). Stirred well
Once pan of raisins etc simmered, I mushed them up a bit with a tattie masher and poured into the muslin bag (over a large bowl)
The strained liquid got chucked into the FV and topped up with cold tap water to 25L.
I tied up the muslin bag of spices/raisin mush and suspended in the FV with a bit of string.
Popped on 4tsp of yeast and chucked in the cupboard, sorted [emoji4]
Temp 22 deg
SG 1.090
Est ABV when fermented out to 0.990 = 13.11%
Smells nice !
Sent from my SM-G920F using Tapatalk
So fancied a punt at something christmassy, inspired by DW153's recent post :)
Kit
30L fermenting bucket
Large saucepan
Muslin bag
Hydrometer
Ingredients
16L Tesco AJ
1L strong tea (5 bag)
4kg tate & lyle granulated sugar
5tsp pectolase
500g raisins
5 x cinnamon sticks
8g (1/4 jar) of cloves
3 x star anise
2 heaped tsp nutmeg
Zest of 4 large oranges
Method
Gave the raisins a rinse under the tap and put in a large saucepan with a couple of litres of water. Added spices and orange zest, brought to the boil and simmered for 20 mins
Made up 1L of tea and left to stew
While that was going on, emptied 1L of AJ into FV and tipped in sugar. Added kettleful of boiling water and stired well until sugar dissolved.
Added rest of AJ, strong tea and pectolase (dissolved in a cup of warm water). Stirred well
Once pan of raisins etc simmered, I mushed them up a bit with a tattie masher and poured into the muslin bag (over a large bowl)
The strained liquid got chucked into the FV and topped up with cold tap water to 25L.
I tied up the muslin bag of spices/raisin mush and suspended in the FV with a bit of string.
Popped on 4tsp of yeast and chucked in the cupboard, sorted [emoji4]
Temp 22 deg
SG 1.090
Est ABV when fermented out to 0.990 = 13.11%
Smells nice !
![63f9edfbcebe00ede23628117d9e128d.jpg](https://proxy.imagearchive.com/5d3/5d3cd53c9a31b5b40fdb29159430448b.jpg)
![5a97d50d3b9f046eee1fd74a6101aaa4.jpg](https://proxy.imagearchive.com/fa7/fa75e936df7fe0d9e54f0478fb1a45f7.jpg)
![fe22d128e382a2817db59557d36355b1.jpg](https://proxy.imagearchive.com/8ee/8ee38a4624f92dbd0f3debb3f578c848.jpg)
Sent from my SM-G920F using Tapatalk