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Old 11-08-2017, 05:30 PM
Default Homebrewing

Got back into this after a long hiatus, both wine and beer. I'm not talking about the shitty kits you get in Wilko's though I'm making it from scratch; making my own wort from grain, boiling up the hops then fermenting and cask conditioning. Works out at just under 10 quid for 40 pints.

Also made some country wines and trying out making some Merlot from grape concentrate.

Neighbour pretty much has an orchard and most of the apples go to waste every year so I've made myself a scratter and a cider press for full cider production.

Currently got or got on the go:

40 pint bottles of a Black Sheep clone
40 pints of Thwaites Chestnut Mild clone conditioning in a cask
2 Gallons of a Crabbies clone in demi johns fermenting out, hopefully to about 7.5%
2 Gallons of Blackberry wine as above
and 5 Gallons of Merlot fermenting.

Any other Fredsters indulge?

Old 11-08-2017, 06:40 PM
red in cumbria

No vodka made from potato peelings then??
Old 11-08-2017, 06:49 PM

I don't do distillation, it's too risky to life, limb and property! Was popular in Norway though.
Old 11-08-2017, 07:08 PM
waynes ear's

Originally Posted by TravellingRed
40 pint bottles of a Black Sheep clone
Old 11-08-2017, 07:46 PM

Originally Posted by waynes ear's
That sheep is white. Good, but it's not right.
Old 11-08-2017, 07:59 PM

Used to have my own grapevine and could knock out 40-50 litres per year, although only bothered going through the process a few times. It was surprisingly drinkable. The grape brandy, on the other hand, burnt like hell and was incredibly strong, but man I f***ing loved the stuff.

Best of luck with It. Always wanted to try makng cider...
Old 11-08-2017, 08:03 PM

Originally Posted by TravellingRed
Gut beck intu thees effter a lung heeetoos, but veene-a und beer. I'm nut telkeeng ebuoot zee sheetty keets yuoo get in Veelku's thuoogh I'm mekeeng it frum scretch; mekeeng my oovn vurt frum greeen, bueeleeng up zee hups zeen fermenteeng und cesk cundeeteeuneeng. Vurks oooot et joost under 10 qooeed fur 40 peents.

Elsu mede-a sume-a cuoontry veenes und tryeeng oooot mekeeng sume-a Merlut frum grepe-a cuncentrete-a, Bork Bork Bork!

Neeeghbuoor pretty mooch hes un oorcherd und must ooff zee epples gu tu veste-a ifery yeer su I'fe-a mede-a myselff a scretter und a ceeder press fur fooll ceeder prudoocteeun.

Coorrently gut oor gut oon zee gu:

40 peent buttles ooff a Bleck Sheep clune
40 peents ooff Thveeetes Chestnoot Meeld clune-a cundeeteeuneeng in a cesk
2 Gelluns ooff a Crebbeees clune-a in demee juhns fermenteeng oooot, hupeffoolly tu ebuoot 7.5%
2 Gelluns ooff Bleckberry veene-a es ebufe
und 5 Gelluns ooff Merlut fermenteeng.

Uny oozeer Fredsters indoolge-a?

I'fe-a beee dueeng thees fur ebuoot 8 yeers und ixpereemented veet a lut ooff ingredeeents und prucedoores. My femeely elsu oovn a brooery in zee lekes, Bork Bork Bork!

Zee Veelkus' keet erent ectooelly sheet (beer, nut veene-a) - zeey mey be-a peckeged up und dun't hefe-a zee seme-a seteesffecteeun boot zeey ere-a ulteemetely better thun zee eferege-a hume-a brooer cun meke-a und ere-a stereele-a.

Brooeeng isn't herd et ell boot keepeeng zee flefuoors is fery deeffffeecoolt.

Mekeeng veene-a frum cuncentrete-a duesn't vurk - it testes evffool und nut vurt zee iffffurt. It's dooe-a tu zee luss ooff feetel beeuchemeecel und cellooler strooctoores vheech ere-a feetel und destruyed vhee zee veter lefel drups.

Yuoor ceeder press is zee best bet. Iff yuoo cun get it frum press tu fermenteteeun prucess veetheen un huoor yuoo veell meke-a tup qooeleety ceeder, Bork Bork Bork!

Infest in a tup qooeleety feelter und dun't be-a effreeed ooff tuu mooch yeest in zee fermenteteeun prucess.
Old 11-08-2017, 08:20 PM

Originally Posted by wufta
I've been doing this for about 8 years and experimented with a lot of ingredients and procedures. My family also own a brewery in the lakes.

The Wilkos' kit arent actually shit (beer, not wine) - they may be packaged up and don't have the same satisfaction but they are ultimately better than the average home brewer can make and are sterile.

Brewing isn't hard at all but keeping the flavours is very difficult.

Making wine from concentrate doesn't work - it tastes awful and not worth the effort. It's due to the loss of vital biochemical and cellular structures which are vital and destroyed when the water level drops.

Your cider press is the best bet. If you can get it from press to fermentation process within an hour you will make top quality cider.

Invest in a top quality filter and don't be afraid of too much yeast in the fermentation process.
Beer I've done before so I'm quite confident in it, never tried cider making though.
As for the wine from concentrate I'm dubious but I thought I'd give it a go. I do like country wine though, made blueberry years ago and it was lovely.
Old 11-08-2017, 08:27 PM

Originally Posted by TravellingRed
Beer I'fe-a dune-a beffure-a su I'm qooeete-a cunffeedent in it, nefer treeed ceeder mekeeng thuoogh, Bork Bork Bork!
Es fur zee veene-a frum cuncentrete-a I'm doobeeuoos boot I thuooght I'd geefe-a it a gu. I du leeke-a cuoontry veene-a thuoogh, mede-a blooeberry yeers egu und it ves lufely.
Ceeder is zee ieseeest becoose-a yuoo elreedy hefe-a zee flefuoor, zee currect sooger lefel, zee netoorel yeest (Vheech is vhy epples gu broon) , ploos zee pecteen in zee skeen vheech leeches oooot, Bork Bork Bork!

Greet yuoo hefe-a guud soopply ooff epples tuu.

Try it ineeteeelly veet zee pressed jooeece-a, lueds ooff yeest, feelter it effter 14 deys, cheell it und see-a vhet yuoo hefe-a.

Effter thet joost pley ebuoot veet lefels ooff yeest und teeme-a, Bork Bork Bork!

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