wildbrew
Landlord.
2 gallon recipe
ingredients
1kg of sultanas.
600g packet of frozen cherries.
600g packet of frozen blackberries.
1.5kg of sugar.
1tsp of ritchies wine yeast compound.
Water.
Method: wash the sultanas with some boiling water then put them in a pan with water and bring to a boil then simmer for 20 min then mash them with a potato masher then add to the fermenting bin then make some sugar syrup with all the sugar then add to the FB with the frozen cherries and blackberries press the soft fruit with the potato masher then leave to cool then add the wine yeast compound stir and cover then leave in a warm place to ferment for a week to 10 days you must stir 2 times a day then strain the fruit pulp with a fine muslin bag then wash the pulp with some cold tap water then strain and press the pulp to get all the fruit sugars out of the pulp then divide all the liquid in to the DJs top up to the neck with cold tap water then fit the airlocks and leave to fully ferment out when fermenting as fully stopped rack and mature for at least 6 to 12 months.
ingredients
1kg of sultanas.
600g packet of frozen cherries.
600g packet of frozen blackberries.
1.5kg of sugar.
1tsp of ritchies wine yeast compound.
Water.
Method: wash the sultanas with some boiling water then put them in a pan with water and bring to a boil then simmer for 20 min then mash them with a potato masher then add to the fermenting bin then make some sugar syrup with all the sugar then add to the FB with the frozen cherries and blackberries press the soft fruit with the potato masher then leave to cool then add the wine yeast compound stir and cover then leave in a warm place to ferment for a week to 10 days you must stir 2 times a day then strain the fruit pulp with a fine muslin bag then wash the pulp with some cold tap water then strain and press the pulp to get all the fruit sugars out of the pulp then divide all the liquid in to the DJs top up to the neck with cold tap water then fit the airlocks and leave to fully ferment out when fermenting as fully stopped rack and mature for at least 6 to 12 months.
