wildbrew
Landlord.
2 gallon recipe
ingredients
3x1kg bags of sweet sweetcorn.
500g of raisins.
500g of sultanas.
2kg of sugar.
4 lemons.
2 oranges.
1 strong cup of black tea.
1tsp of ritchies wine yeast compound.
Water.
Method: put all the sweetcorn in a big pan with water and bring to a boil then simmer for 40 min then leave to soak until the next day then strain the sweet corn using a fine muslin bag only add the liquid from the sweet corn to the fermenting bin and cover then wash the raisins & sultanas with boiling water then put them in a pan with some water and simmer for 20 min then mash them up and add to the FB then dissolve all the sugar in a little bit of water to make a sugar syrup then add to the FB with the juice of the lemons & oranges & black tea then stir the liquid then cover and leave to cool when cool add the wine yeast compound then cover and leave some were warm to ferment stir 2 time a day for 7to10 days then strain and press the pulp using a fine muslin bag add some cold tap water to the pulp to wash all the fruit sugars from the pulp then divide the liquid to the DJs then top up with cold tap water to the neck fit the airlock and leave to fully ferment out, then fermenting as fully stopped rack add wine finings leave to clear then rack again then mature for 12 months.
ingredients
3x1kg bags of sweet sweetcorn.
500g of raisins.
500g of sultanas.
2kg of sugar.
4 lemons.
2 oranges.
1 strong cup of black tea.
1tsp of ritchies wine yeast compound.
Water.
Method: put all the sweetcorn in a big pan with water and bring to a boil then simmer for 40 min then leave to soak until the next day then strain the sweet corn using a fine muslin bag only add the liquid from the sweet corn to the fermenting bin and cover then wash the raisins & sultanas with boiling water then put them in a pan with some water and simmer for 20 min then mash them up and add to the FB then dissolve all the sugar in a little bit of water to make a sugar syrup then add to the FB with the juice of the lemons & oranges & black tea then stir the liquid then cover and leave to cool when cool add the wine yeast compound then cover and leave some were warm to ferment stir 2 time a day for 7to10 days then strain and press the pulp using a fine muslin bag add some cold tap water to the pulp to wash all the fruit sugars from the pulp then divide the liquid to the DJs then top up with cold tap water to the neck fit the airlock and leave to fully ferment out, then fermenting as fully stopped rack add wine finings leave to clear then rack again then mature for 12 months.
