Idoits guide to Ribena/Strawberry wine?

[dorsetciderboy]

Hi,
I'm sure this has been asked quite a few times. But is there a link for how to make this and what to do? Really fancy giving it a go.

Thanks
Tom

 

[Marrsy86]

1L Strawberry Ribena
1L Cranberry Juice
1 tbl spoon Citric Acid
1 tbl spoon Yeast Neautriant
1 cup of strong tea
Wine yeast
500g sugar

That's what I use in mine, replace the cranberry with red grape juice if you like.

Make your yeast started.

Make your cup of strong black tea.

Put your strawberry ribena in a pan and bring to the boil, add any additional sugar.

Add your cranberry juice to your demijohn.

Put your Citric acid in your demijohn if your using it.

Wait till your tea and ribena have cooled to room temperature and add them to the demijohn.

Give it a good shake and add the yeast starter, take your hydro meter reading and wait for fermentation to stop :)

After a month or so you should be ready to bottle your gallon of Strawberry Ribena :)

Hope this helps

Marrsy

 

[dorsetciderboy]

Thanks for the reply Marrsy86 , this is great!

I have some left over champagne yeast, do you think this would be ok to use? And what is the strong black tea for?

 

[Marrsy86]

That yeast should do the trick mate and the black tea is used as a tanning substitute, I prefer to add tea than actual tanning.

Cheers

Marrsy

 

[Peapodmaster]

Will surely be trying this soon!

 

[ingypingy2]

My 1gallon of strawberry ribena wine was so successful that I'm about to start a 3gallon batch in one of my newly accquired water cooler bottles.

My 1G recipe went like this:

1L Ribena
1L WGJ
2L water
cup strong tea
1tsp pectolase
1tsp citric acid
1/2 tsp glycerine
500g sugar
1 tsp yeast nutrient
1 sachet SB23 Super yeast

Quick question tho, do I just triple everything in the 1G recipe, apart from the yeast and nutrient for this amount? :)

 

[Coolsox]

I started a batch of this on the 10th October. It fermented vigorously for a couple of weeks before settling down. Now, a month later i'm still getting airlock activity, around one bubble a minute. Is this normal??

 

[aneray]

Now, a month later i'm still getting airlock activity, around one bubble a minute. Is this normal??

Don't worry, its normal.

Have you taken a hydrometer reading.

 

[Coolsox]

Now, a month later i'm still getting airlock activity, around one bubble a minute. Is this normal??

Don't worry, its normal.

Have you taken a hydrometer reading.

I haven't. To be honest, I prefer not to 'mess' with my wines! I usually ferment all right out and sweeten later if required.

 

[ohbeary]

Good policy Coolsox, the less interferance the better, still can't see the point of trying to ferment squash when frozen berries are so cheap in Iceland and in season look for the bargains in the shops and for a 1gal ferment 1lt juice + 1lt grape juice + 700g sugar etc must be cheaper! :grin: (see Moleys guide to "easy wine")

 

[Moley]

What's an idoit? Sounds French but I'm sure they spell it the same as we do and just pronounce it differently :hmm:

Anyway, there's a Ribena wine guide in the “How To” section.

If you've got a Polish shop near you, or your local supermarket has a decent “world foods” section, look out for their fruit syrups and cordials, which don't need boiling because there are no preservatives.

 

[yellafella]

1L Strawberry Ribena
1L Cranberry Juice
1 tbl spoon Citric Acid
1 tbl spoon Yeast Neautriant
1 cup of strong tea
Wine yeast
500g sugar

Just started a batch of this last night so lets see how it goes, one thing I found out though is adding the sugar granules to the boiling Ribena is a bad idea!! Much better to add some water to make a grainy solution and then add to the boiled Ribena to cool, Didnt take too long to clean the hob though!!!

 

[cf.]

1L Strawberry Ribena
1L Cranberry Juice
1 tbl spoon Citric Acid
1 tbl spoon Yeast Neautriant
1 cup of strong tea
Wine yeast
500g sugar

Just started a batch of this last night so lets see how it goes, one thing I found out though is adding the sugar granules to the boiling Ribena is a bad idea!! Much better to add some water to make a grainy solution and then add to the boiled Ribena to cool, Didnt take too long to clean the hob though!!!

Going to make this but thanks for the tip about the sugar

 

[aneray]

Much better to add some water to make a grainy solution and then add to the boiled Ribena to cool

I have always put the sugar in a pan and added a little water to it and then cranked up the heat. Using a whisk or spoon, keep stirring until the sugar is dissolved and then let it boil rapidly for a few minutes to make sure. Let it cool to room temperature and add it to the demijohn.

This way I can guarantee that there are no left over grains of sugar at the bottom of my fermenting vessel.