what have you tried so far + which yeast do you have ?Has anybody tried using the above for making wine, and how did it turn out? Do you need to add any sugar, if so how much? I know it will be a RosÃÂ©, so which would be the best yeast to use?
I have not g0t a clue what Bourru is? :-?I have had a Bourru on the go almost all of the summer using Lidl's Red Grape Juice.
My latest version is the cheapest and quickest brew imaginable:
1. Pour one litre of Red Grape Juice and a quarter litre of water into a two litre bottle.
2. Add half a packet of yeast. (Preferably bottom fermenting.)
3. Shake the mixture, slack off the cap and leave the brew to ferment on the kitchen worktop for 24 hours.
4. When fermentation is well under way shake everything up, release the CO2 and put it in the fridge to chill. (Keeping cap loosened.)
5. Drink when chilled (but within three days) but remember to leave about 100ml of Bourru behind for the next brew.
6. For the next brew just add another litre of Red Grape Juice to the 100ml in the bottle, top up with water and repeat from Step 3.
I have only used the same half packet of yeast and bottle for up to five brews. The only reason that I haven't used it for any more is that after three weeks the remaining half opened packet of yeast has needed using up or I have been away from home.
It really is a brilliant drink in hot weather. :: ::
Sorry for the delay but I've been in the Land of Bourru (i.e. France).I have not g0t a clue what Bourru is? :-?
I could look really stupid asking but could you explain what it is please?
Make the most of it as its been missing a while now - https://www.thehomebrewforum.co.uk/threads/the-white-grape-juice-shortage-thread.50753/Asda is where I found it eventually. Been out of stock so I picked up the 13 bottles that were left!