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How to become an expert winemaker | punch

wine and grapes

Some spirits are made specially for making punch, but you can use wine. You can make red wine, that is suitable for making Sangria, either from red grape juice, blackberries or damsons, when there is a surplus. For a tropical punch, pineapple wine wine with added fruit and lemonade is nice on a summer’s day. It’s great for barbecues too. You can get cartons of pineapple juice in the supermarket. I just checked a well known British supermarket and they are doing 6 for £4.00. Make sure you buy the concentrated one.

You need 5 or 6 cartons of pineapple juice, 6 bags of sugar and a wine yeast that can ferment to high alcohol to make 25 litres of pineapple wine. Alternatively, if you are making just 5 litres, use one litre of juice and 1200 grams of sugar. (more…)


How to become an expert wine maker – clearing

wine and grapes

I explained last week how to make your first batch of wine. After about 3 weeks of testing your wine to see if all the sugar has fermented into alcohol, you should get a reading with your hydrometer of just 1.000 for medium dry wine. You can now stop it fermenting with a stabiliser or wine stopper. Something like Potassium sorbate (from your local supplier or Amazon) will do nicely. I found a stabiliser by Young’s Home Brew on eBay too. Sorbates can cause a few people tummy trouble, but there are other stabilisers you can use. (more…)


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