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Old 11-08-2017, 06:30 PM
TravellingRed
 
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, 07:40 PM
red in cumbria
 
Default

No vodka made from potato peelings then??
 
Old 11-08-2017, 07:49 PM
TravellingRed
 
Default

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

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

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

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, 09:03 PM
wufta
 
Default

Quote:
Originally Posted by TravellingRed
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?

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.
 
Old 11-08-2017, 09:20 PM
TravellingRed
 
Default

Quote:
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, 09:27 PM
wufta
 
Default

Quote:
Originally Posted by TravellingRed
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.
Cider is the easiest because you already have the flavour, the correct sugar level, the natural yeast (Which is why apples go brown) , plus the pectin in the skin which leeches out.

Great you have good supply of apples too.

Try it initially with the pressed juice, loads of yeast, filter it after 14 days, chill it and see what you have.

After that just play about with levels of yeast and time.

Envious.
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