recipe for wow

[astraman1]

can someone copy the recipe and what to do as ive been on the thread with the link to the original but it dont work

thanks

i know from reading moleys post you can back sweeten with grape juice about 50 mls per bottle is that 1 litre bottles and is there anything else you can use

 

[Turbotez]

litre of Orange juice
Litre of White Grape Juice
around 700 - 800g sugar
½ Tsp Tanin
tsp Glycerine
yeast
nutrient
Pectolase

Mix Tanin with dry sugar, disolve sugar in hot water, fire all into FV, top up to SHOULDER ONLY, cool to temp, add yeasts etc and watch it go off like a bomb

 

[astraman1]

any particular yeast or any will do and when do i add the pectolase at the start of ferment im guessing

 

[Turbotez]

GP yeast is all good, i use Harris 'highly active' Yeast. Yes, All the pectolase, nutrient and yeasts go in once at a low enough temp

 

[astraman1]

cheers will have a go at this

 

[Dieseljockey]

Cheers TT...I was about to start looking in the old posts for the recipe... :thumb:

 

[Moley]

Just follow what TT says, except it's only half a tsp of tannin, or a strong cup of well stewed black tea.

The Harris forum has been upgraded so none of the old links will work unless you change YaBB.cgi to YaBB.pl

New link to original thread.


Back-sweetening is to taste, I have used 50ml grape juice to a 750ml wine bottle, but you can just add sugar a tsp at a time until you get it how you want it.

 

[astraman1]

cheers will try it once i have a free dj

 

[metalmickey]

What is WOW?

 

[Moley]

Follow the link and you'll see, Wurzel's Orange Wine.
Dead easy to make, drinkable almost immediately, usually comes in between 40-45p a bottle.
Goes down a treat :drunk:

 

[astraman1]

cheers for the link

just knocked this up and got a sg of 1.100

do you guys ferment it right out or stop it at say 1.000

and if i do ferment it right out do i still need to add ct and potasium sorbate

 

[Turbotez]

i usually stop it at 1.000, rack and add CT and Pot sorbate but thats just to my taste

 

[Moley]

I usually let mine finish, although I've had a few batches recently which struggled to get below 1.000, which I guess must be something to do with my yeast.

I would always add a campden tablet when racking, but if yours ferments out to dryness and you like it like that, you don't need sorbate.

 

[astraman1]

i dont like dry wines

is there any diffrence in taste in doing these

stop it at 1.000 rack add ct and pot sorbate

let it ferment out rack add ct pot sorbate and back sweeten with grape juice

i was quite impressed with the fact it started fermenting 5 mins after adding the yeast i was getting bubbles in the airlock but no big frothy head it was about 1 cm tall this morning and has shrunk even more now but its fermenting so i cant grumble

i was half expecting a volcano this morning

 

[dpile1]

I've just started a big ol'batch of this after reading several glowing reports of it. I'll be adding the yeast tomorrow night. :thumb:

 

[Moley]

i dont like dry wines

is there any diffrence in taste in doing these

stop it at 1.000 rack add ct and pot sorbate

let it ferment out rack add ct pot sorbate and back sweeten with grape juice

Sorry, I missed that question.

I'm going to stick my neck out here and say yes, there probably could be a difference. I've said it before and don't doubt that I will say it again and again, winemaking requires patience. Yeasties convert sugar into alcohol plus carbon dioxide, but on the way they make aldehydes and other stuff which doesn't smell or taste too great. When they've run out of sugar they look around for any aldehydes they may have missed and finish converting them. If you knock them out before they've finished their clean-up operations your wine will contain more of these unwanted hydrocarbons and will probably cause more hangovers.

I would always let mine finish and give it another week to start to clear, rack, stabilise and back-sweeten.


dpile1: Good of you to join us, best of luck with your brew, get those yeasties in there ASAP.

 

[astraman1]

cheers for that moley will let them all clear for a week before racking them ect

trouble is im running out of room to brew them

got my ribena clearing ive got fermenting my cherry and berry, wow and last night i put a pineapple wine on and a cheery wine

the last is rocket fuel sg of 1.110 all the rest are about 1.090

 

[Moley]

I've just started a big ol'batch of this after reading several glowing reports of it. I'll be adding the yeast tomorrow night. :thumb:

When I saw your post my first thought was “why hasn't he pitched the yeast yet?”

Then I saw your post on the Harris forum, but didn't have time to come back here to add anything.

Wild yeasties live on fruit skins and flowers. With country wines you will probably notice that most recipes call for campden tablets or boiling water, and this is to kill off the wild yeasts. Over the years, commercial winemakers and brewers have spent a lot of time and money isolating yeasts which do the job that best suits our requirements, work fast, have the right sort of alcohol tolerance and leave clean tastes when they have finished. This is why we want to stop the wild yeasties from taking hold before we add our own out of a sachet or pot.

Supermarket juices have usually been pasteurised and many have been filtered. They shouldn't contain wild yeasts, which is why they can stay on the shelves for weeks or months without starting to ferment inside the cartons.

Therefore, with juice wines, campden tablets aren't needed at the start, you can (and should) get your yeasties pitched straight away.

Like I've said on the Harris thread, no harm done, but get your yeast in ASAP.

 

[Moley]

trouble is im running out of room to brew them

Ah yes, I fully understand that problem, I have gradually taken over more and more of the house.

last night i put a pineapple wine on and a cheery wine

:lol: Aren't they all cheery?

I don't think 1.110 quite counts as rocket fuel, but it's heading in that direction :
I would class rocket fuel as 1.130+ :drunk:

 

[astraman1]

I don't think 1.110 quite counts as rocket fuel, but it's heading in that direction :
I would class rocket fuel as 1.130+ :drunk:

maybe to you but to me i would class it as rocket fuel as ive never really drank much above 5% ie beer and cider

will be fun to taste them when its ready tho

one more question

ive made my own dj from them 5 litre water bottles i drilled 8 mm holes do you seal round the airlock or leave it