Booze Recipes

[daz339 1]

Earlier on I picked and froze a load of Bullace and Blackberries.Does any one have any pet booze recipes?

Regards,

John

[skunkhead 20]

yeah get a big marrow cut the top off remover the pulp from the middle,fill with brown,demarara,cane or some sugaf different from white,put a few hole in the bottom of the marrow,sit over a jug or something similar wait a few days or how ever long it takes for the sugar to disolve into yer jug,when thats done add to a pan along with some more sugar the amount is up to you entirely trial and error but yer cant go wrong just dont over do it,add water bring to the boil let it cool down add to a demijohn or whatever vial yer use to ferment,dont quite fill the demijohn go 6 pints for example,add yer yeast of choice bakers yeast will do fine but yer could get winemakers yeast,ferment for as long as it takes,then wait till it clears,could take a year ! but yer could also stop the fermenting after say 4 weeks by adding a camden tablet to kill the fermeting then even some artificial fineings to make it clear up quick then bottle,isinglass clears the yeast then yer can bottle i like the natural way,isinglass used to come from sturgeon fish it was i think the swim bladder,anyway my school teacher made this at school,also made rose petal wine two pints of rose petals boiled then simmered then strained thru a muslim cloth then added to a demi john in the same way as the marrow,about the same time in the late 70s early 80s billy connely was advertiseing kaliber alcohol free lager so i asked me mam if i could have one of those alcohol free home brew kits by geordie or tom caxton hahahaha she said yeah so we all got blaked at school i had this operation running for months before it came on top and we got nailed,first we all got hammered on me victoria plum wine yeah tinned plums was a yellow coloured wine tasted like a vermouth,mr tompkison me science teach who is the uncle of john tompkinson of dci banks wild at heart said give him the recipee and i wont get the cain,i even managed to block this going to my parents then one day me coucin tony came down to go to the footy match with me dad sunderland were playing away at middlesbrough we lived at boro he hadnt been to the house before and imediately smelt the stuff brewing i had cidre not cider lager,indian pale ale and many wines i even had a keg and a barrel yeah on draught he said can he taste some i said its not ready well litle did i know he was bang into brewing himself so that was the end of that me cousin and me dad never made it to the match they both got totaled off my drink.....yer can buy kits from new zealand these days to actually make spirits as its i think the only country in the worl where yer can distill legaly me mates knocked some fantastic safe to drink stuff up form white rum,whiskey,jackie daniels,absynth,annisette,pernod,rum,vodka,skittles vodke you name it yer make the spirit the add flavourings from home brew shops

[Blackbriar 8,568]

I've got loads..................

 

I've made wine from wild-picked blackberries, elders, blackcurrants, redcurrants, plums, apples and sloes or (most usually) a mix of whatever autumn brings.

 

Carrot wine is really good - dead easy, sweet and very strong.

I once made a gallon from a bottle of Ribena and one from a couple of cartons of pomegranate juice - both really nice.

 

In my local Tesco, I look out for the short-dated stuff they knock out cheap, especially on Sunday afternnoons - 4kg of carrots came to 80p, if memory serves, and the juice was 30p a carton. (They've usually got loads of soft fruit going - better than seeing it wasted !)

 

Always use wine yeast, though - it tolerates a higher level of alcohol than baking or beer yeast.

Edited April 11, 2014 by Blackbriar

[Alan... 172]

I once made a gallon from a bottle of Ribena .

Interesting, same process as using apple juice, just add the yeast to it in a demijohn?

[Alan... 172]

"Boiled Tesco Blackcurrent own brand version of Ribena concentrate for 10mins. Dissolved 700g sugar in same pan then poured whole lot into DJ which already had 3.5l cold water in it. Added squeeze of citric acid, 1.25 teaspoon of yeast & pinch of yeast nutrient."

 

Just found that, I've since realised this is to make wine not cider :-/

[mark williams 7,549]

4LBS 5oz of any mixed fruit, 1 bag sugar / gallon (3lb suger makes rocket fuel) and yeast - boiling water added to the sugar 1st mix well and dissolve the sugar well, add fruit and leave a couple of days. Strain the fruit off and discard add yeast, let nature do the rest in your spotlessly clean bucket.

 

So 5 gallons =

21/22 lbs fruit

5 bags sugar or 15 lbs sugar for high alcohol

Yeast (high alcohol)

 

"hick"

Presently got 10 gallons of Elderberry port brewing nicely. Collected elderberries, blackberries, sloes, bought oranges and sugar but got hours and hours of honest foraging with my German Short Haired pup alongside.

 

loved it

Guys take a look at home brew in the threads and the recipe for the port is there by myself,- its by far the best country/ foraging wine you will ever make.

 

Enjoy.

Edited November 29, 2014 by mark williams

[sprockerjay 74]

I like the sound of this thread looks promising keep the recipes coming lads

[steve4520 0]

If anyone is interested in brewing a good white wine then look on you tube for worzels orange wine or WOW for short. I've brewed this many a time and for the cheapness it gives excellent results. From a 5ltr demi john you'll get 6 bottles of white wine for a couple of quid and the longer you leave it the better it gets. ...need to brew some more.....hic !

[Zilverhaze 1,627]

heres a easy one i done to get some practise in while waiting for fruit to ferment its for a nice wine or can be made into moonshine

 

2 bottles of mango juice from concentrate

2 bottles of peach juice from concentrate

2 big tins of pears in thick syrup

32 oz of honey

mash the tinned fruit and warm the juice up with the honey in a pan till disolved in then add to tinned fruit and pour into your fetmenting vesle

activate some of yeast with sugar and warm water and add to fermenting vessle

 

job done 1 week later strain and you have wine

 

i distilled my wine and got some 60% moonshine witch i am going to add to some apple juice and cinoman warmed in a pan to infuse flavors with some more honey and bring it down to about 15-20% shuld be nice infact i gona nip to tesco and get the apple juice n bits and do it now :-)

 

heres the guy i been learning from

Edited July 3, 2015 by Zilverhaze

[ratbuster 807]

Thanks for sharing