Please excuse the apparently rock-bottom basic question but...
this is a plea for help for an aging brewer - my dad. He's aging particularly well (83 this year and still towing a caravan to the south of France twice a year), and was a brewer of very fine blackberry wine for many years until he retired. He's recently decided to make some of the old starter's favourite of wine from concentrate and is having great difficulty in getting the right stuff. We seem to be able to find loads of concentrate to add to fruit wines, but nothing that's brewable in its own right (with sugar etc of course)
What has happened to the old fashioned stuff in the intervening 20+years, and what do folks such as your well-skilled selves use to produce a vaguely potable white?
Any reasonably polite replies will be gratefully received and passed on (we're still trying to have him converted to a PC, and as two 50+ ourselves, we're hardly spring chickens in computer circles!)
Regards from currently dark but always lovely Nottinghamshire
Denise
this is a plea for help for an aging brewer - my dad. He's aging particularly well (83 this year and still towing a caravan to the south of France twice a year), and was a brewer of very fine blackberry wine for many years until he retired. He's recently decided to make some of the old starter's favourite of wine from concentrate and is having great difficulty in getting the right stuff. We seem to be able to find loads of concentrate to add to fruit wines, but nothing that's brewable in its own right (with sugar etc of course)
What has happened to the old fashioned stuff in the intervening 20+years, and what do folks such as your well-skilled selves use to produce a vaguely potable white?
Any reasonably polite replies will be gratefully received and passed on (we're still trying to have him converted to a PC, and as two 50+ ourselves, we're hardly spring chickens in computer circles!)
Regards from currently dark but always lovely Nottinghamshire
Denise