Archive for the ‘Drink’ Category
I have just noticed that this blog is becoming dominated by my current interest in home wine making. I didn’t intend this blog to have any specific subject or topic, so I have decided to transfer further information about my experiments in wine making over to a new blog.
The new blog is dedicated to Home Brewing of Beer and Wine. It seemed appropriate to start a dedicated blog about this subject as only today, the UK Government have announced their proposals to introduce a minimum price per unit of alcohol. This will rid the supermarket shelves of hugely discounted beer. Personally I see that as a good sign. The supermarkets are sometimes selling it below cost, so we must be paying more for other products to cover their losses.
The new blog will cover all aspects of brewing beer and wine making, for both beginners and [Read more…]
I just spent a short time using Google to find out more about making wine from cartons of fruit juice. One of the sites that I found discusses the use of 4 litres of grape juice, just as I am using. The big difference is the addition of 750g of sugar. The site says that with 4 litres of juice, 1 litre of water and 750g of sugar it will ferment out to about 13% to 14% ABV, which is on a par with commercial wine.
This might explain why the fermentation of my juice is not as vigorous as I had expected. I re-checked the original recipe that I found and it has no mention of sugar, but it also doesn’t mention alcohol content of the final product.
As I am aiming for something with at least 12% alcohol, I shall follow the new recipe that [Read more…]
It’s now about 24 hours since I started fermenting my grape juice and it’s bubbling away nicely. I had read that the initial fermentation would be quite vigorous, which is why I used only 2 litres of juice to begin with. The idea being that if it all bubbled up too much, there would be sufficient space in the demijohn to contain it all. That fear was unfounded. There is a layer of foam about 5mm deep on the top of the juice.
The air-lock is bubbling at the rate of about once every two or three seconds, so there is good production of CO2, which indicates that fermentation is taking place.
Assuming that the level of fermentation activity remains about the same, I shall add a further litre of juice this evening, and the final one in a few days time.
The entire fermentation process should take a [Read more…]
My first experiment with wine making is now under way. Nothing could be simpler really. The good thing about wine making using cartons of fruit juice is that there is very little effort involved in the entire process. This is what I have done today.
I mixed a generous teaspoon of sodium metabisulphite with a pint of water in a measuring jug and used this to sterilise the demijohn fermentation vessel, a funnel and of course, the jug itself. Having done that, I rinsed everything well with clean water.
I opened two cartons of juice (i.e. 2 litres) and emptied them into the sterilised jug to make it easier to pour the juice into the demijohn via the funnel. The openings on the juice cartons were not the round type, and they rarely pour evenly, so I used the jug to avoid splashing. I could [Read more…]
Well I didn’t get around to starting my wine going yesterday because I have a cold and felt really bad. I did think a bit more about which juices might be best for wine making though.
Typical juice cartons sold in supermarkets can be stored at room temperature for a long time. They don’t start to go bad until you have opened them, and even then they last for several days in the refrigerator. So why is this? They don’t include preservatives in the ingredients list – in fact they say 100% juice. In some cases, they say 100% fruit content which is a little closer to the truth.
To save storage costs, juice is reduced to a concentrated form by removing a lot of the water content. To preserve it, they “deaerate” it – that is , they remove as much oxygen as possible. [Read more…]