Made 16L of this today, 2 x 8L batch. Per 8L I used 1 1/2 bottles of Robinsons no added sugar Fruit and Barley tropical juice, 800g of sugar, 1 1/2 tsp of yeast Nutrient, 2 x tsp of glycerin and 1 1/2 tsp of Wilko Express wine yeast compound. Both DJ's are about 27c so I'll leave them until this evening before I pitch the yeast. I'm planning to leave it 3 weeks and then bottle with 1 1/2 tsp of sugar per litre bottle. Straight on the heels of this this I'm going to do an 8L Summer fruits version and an 8L Apple and pear version. I've left a fair bit of room at the top of the DJ so I'm going to top up with fresh tropical juice in about ten days when the fermentation starts to die down. The bottles of Robinson are 74p in Tesco now, my sugar is 49p kg in Lidll so all in all 8L is costing about £2 and with any luck it should be about 10%. At 25p a Litre even if it's a complete disaster, which I'm pretty sure it won't be, what a fantastic result.
Just an update on this, the Wilko express wine compound did nothing after 24 hours even with me adding another 1/2 tsp of Yeast Nutrient. Hence it's now in the bin, so I had a rummage around in the fridge and found a couple of Coopers yeasts from previous kits and chucked them in. It's kicked off now, big time fizzing away within an hour and the airlocks are bubbling away.