Supermarket Juice Wine How To guide and Recipes.

[chewie]

Cheers I ask as its about 4 times the price.

If you have a B+M anywhere near you check there for your sugar, local ones to me sell Tate & Lyle at 45p per kilo.

 

[magpie2000k]

Thanks will send SWMBO

 

[goodolpete]

I have only used household sugar so cannot say whether it makes a difference. I'm tempted to experiment to find out for sure.
I did find this which covers the difference.
The main difference in the use is that it is a Mono Saccharide (one molecule of glucose) as opposed to household sugar which is a Di-saccahide (2 molecules). This means that fermentation using brewing sugar will start quicker and ferment cleaner. Normal household sugar has to be 'split' by the yeast which produces bi-products and impurities.*
These bi-products can have a taste which may slightly affect the taste of home brewed drinks.*

I put my 800g of sugar into boiling water, the temp drops to 70 degrees.
I heat the mixture to 90 then stir in a teaspoon of citric and wrap the
pan with old towels to keep in the heat. When the mixture has cooled
it is a pale straw colour of invert sugar solution that yeast utilises as above.

 

[Cqr]

Are there any instructions on how to make wow
I can't find the videos
I've got 2 litres off Apple juice
And 2 litres of red grape juice
I'am planing on doing 2, 4.5 litre demijohns

 

[Cqr]

Wel I just had a go, suck an see lol
Ended up with a sg of 1100 sounds high to me but I'am a novice

 

[Chippy_Tea]

Are there any instructions on how to make wow
I can't find the videos

Are the ones in the first post in this thread not working for you? http://www.thehomebrewforum.co.uk/showthread.php?t=49462


.

 

[Chippy_Tea]

Wel I just had a go, suck an see lol
Ended up with a sg of 1100 sounds high to me but I'am a novice

If you let it go to .990 it'll give you roughly 13% ABV.

 

[Cqr]

If you let it go to .990 it'll give you roughly 13% ABV.

Could I add more sugar
I would like to get one-off them to proper giggle water levels :grin:
Thanks for your input chippy-tea

 

[magpie2000k]

Hi folks. I have a rgj and Apple mix going. I can see the activity in the demijohn like mad but hasn't frothed at all. I made one replacing Apple for grapefruit juice and it has a head I dream for on my beer. Is this normal.

 

[Chippy_Tea]

Could I add more sugar
I would like to get one-off them to proper giggle water levels :grin:
Thanks for your input chippy-tea

You could but at 13% you really don't need it.

 

[Chippy_Tea]

Hi folks. I have a rgj and Apple mix going. I can see the activity in the demijohn like mad but hasn't frothed at all. I made one replacing Apple for grapefruit juice and it has a head I dream for on my beer. Is this normal.

They don't always froth, if you are seeing bubbles its fermenting.

 

[Cqr]

Are the ones in the first post in this thread not working for you? http://www.thehomebrewforum.co.uk/showthread.php?t=49462


.

Thanks for the link
Yesterday they was missing but today there there
Probably my iPad
Two demijohns bubbling away nicely now :thumb:

 

[Cqr]

One is a bit slower than the other, I put the chemicals plus yeast in the funnel the poor the sugar water in that was a little hot
Funnel was blocked so I may have over heated the yeast

 

[Cqr]

Advice please
I bottled yesterday, today I have some sediment in the wine bottles
What should I do if anything
Any advice would very much appreciated thanks

 

[Chippy_Tea]

Pour it gently and you will get most of it out leaving the sediment behind.

 

[Cqr]

Thank you chippy tea
So I've no need to panic lol
I must buy a filter

 

[Chippy_Tea]

Buy a bucket clip they fit onto a DJ as well as a FV and keep the syphon tube steady which makes the job a lot easier.

 

[Cqr]

Do you think I would get away with filtering wine from each bottle to new bottles

 

[Gorty]

Could I add more sugar
I would like to get one-off them to proper giggle water levels :grin:
Thanks for your input chippy-tea

The only thing you have to be careful of is that you don't kill the yeast with too much alcohol, most can't take much more than about 15%. If that's not strong enough then you need a yeast that is high alcohol tolerant. Recently I have been using Young's 'Restart' yeast with 'Tronozymol' nutrient, not so much for strength but I've found that some wines like blueberry and cranberry & raspberry can take forever to ferment to dryness and 'Restart' seems to do the trick. An added bonus is that it will ferment down to around 8 degrees centigrade, ideal for this colder weather.
I've now started to use a starter bottle to cultivate my yeast, as anyone who knows me will know I'm tighter than a duck's! So that original packet of 'Restart' has done well over 100 gallons ..... and still going strong!

 

[Gorty]

Do you think I would get away with filtering wine from each bottle to new bottles

You still need to wait until it has cleared then rack off the sediment, filtering is good for getting rid of very slight 'haze' but the filter pads do clog up easily if you try filtering a cloudy wine. And they are expensive!
I use 'KwikClear' for wine that has settled and been racked or for larger batches, 5 gallons, I have yet to find a finings that is as good as Wilko's own, most of the time it goes from a bucket of mud to crystal clear 48 hours sometimes sooner, and no need to rack it off!