Jump to content

HOME BREWING


Recommended Posts

Posted (edited)

Thanks for the Mango recipe, Stu.

For what reason did you use white & brown sugar?

20 ltrs of wine is a good amount to make; at the moment I only make up to 8 litres - which disappears rathe quickly!

Where did you buy a 20 litre bucket?

Another question!

Where do you buy your Pectin enzyme from?

The reason I ask, is I bought some yeast energiser & it didn't do anything, in fact it stopped the fermentation.

Thanks

Edited by Faraday
  • Like 1
Link to comment
Share on other sites

16 minutes ago, Faraday said:

Thanks for the Mango recipe, Stu.

For what reason did you use white & brown sugar?

20 ltrs of wine is a good amount to make; at the moment I only make up to 8 litres - which disappears rathe quickly!

Where did you buy a 20 litre bucket?

Another question!

Where do you buy your Pectin enzyme from?

The reason I ask, is I bought some yeast energiser & it didn't do anything, in fact it stopped the fermentation.

Thanks

I use brown sugar to give a little extra flavor and color to the wine

20l bucket & lid food grade and clear B160 so you can see everything was on LAZ but no tap, i bought the tap B30, yeast B59 & the pectic enzyme B125 - 20g also from LAZ.

I have never used yeast nutrients or acid blends,to bloody expensive and over rated, i use natural products, never use finings or campden tablets either.

  • Thanks 1
Link to comment
Share on other sites

33 minutes ago, Faraday said:

Thanks for the Mango recipe, Stu.

For what reason did you use white & brown sugar?

20 ltrs of wine is a good amount to make; at the moment I only make up to 8 litres - which disappears rathe quickly!

Where did you buy a 20 litre bucket?

Another question!

Where do you buy your Pectin enzyme from?

The reason I ask, is I bought some yeast energiser & it didn't do anything, in fact it stopped the fermentation.

Thanks

Can i ask, where do you get your cherries, they are so expensive wherever i go. I want to try a cherry wine & cherry brandy for christmas.

stu

Link to comment
Share on other sites

7 minutes ago, stuhan said:

Can i ask, where do you get your cherries, they are so expensive wherever i go. I want to try a cherry wine & cherry brandy for christmas.

stu

From Makro....& they taste really good!

 

 

 

 

IMG_20210804_143125.png

IMG_20210804_143207.png

  • Thanks 1
Link to comment
Share on other sites

I decided to give the all grain beer kits a try simply because they are available from thailand at  a reasonable price, i found 4 kits 20l pilsner,20l wheat beer,20l pale ale and a 10l stout, complete kits everything you need. Just need to prepare them [not that difficult to do after reading on sites and watching video's, all 4 for B4250.00 Inc shipping.I will start in the new year.

Link to comment
Share on other sites

Here is a recipe for bailey's irish cream,i will do along with cherry brandy for christmas.

1x   410g can of Carnation milk

1x   380g can of condensed milk

1x   Breakfast mug of good quality whiskey

1x   tsp of vanilla extract

Mix all together well and pour into a 1l bottle & enjoy.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

1 gallon Fruit tea wine

 

Red Berries Infusion (Tesco)

Tea bags x 20

York tea x 1

Sugar x 1.25 kg

Yeast nutrient x 1 tsp

Yeast 1 tsp red star/E1118

OG= 1.105 (25.03.21)

SG = 1.005 (02.05.21)

FG = 0.996 (10.07.21)

14.3%

 

  • Thanks 2
  • Cool 1
Link to comment
Share on other sites

Bought three enormous Pineapples from Makro today, 35 baht each. One weighs 2.8 kg!

They're not quite ripe enough, so I'll be making some Pineapple wine in a few days.

Any tips, Stu?

  • Like 1
Link to comment
Share on other sites

11 hours ago, Faraday said:

Bought three enormous Pineapples from Makro today, 35 baht each. One weighs 2.8 kg!

They're not quite ripe enough, so I'll be making some Pineapple wine in a few days.

Any tips, Stu?

Yeah, don't blend the fruit, small cubes will do ,boil for 2 mins first, and keep the pulp in straining bag for the first 5-7 days then ditch it.It will clear faster,use pectic enzymes if you have it 1 good teaspoon 24 hrs before adding the yeast.

Stu

  • Thanks 1
Link to comment
Share on other sites

PEAR AND APPLE WINE

4 lb / 1,800 grams ripe pears
4 lb. 1,800 grams mixed apples
1 lb / 450 grams raisins
3 lb / 1,350 grams sugar
1/2 oz / 14 grams citric acid
1/2 pint strong black tea
Water up to 1 gallon

1 tsp pectic enzyme
Yeast nutrient
Wine yeast

METHOD

Cut the fruit into small cubes, including the cores and skins. Place in a fermentation bucket with the chopped raisins and sugar. Cover with boiling water, stirring vigorously to dissolve the sugar. When cool add the cold tea, citric acid, yeast nutrient and wine yeast. Cover and leave for seven days in a warm place, stirring daily. Strain through a fine sieve and put into a demijohn and fit an airlock to seal the jar.

Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.

  • Cool 1
Link to comment
Share on other sites

BANANA WINE


2 1/2 lb / 1,100 grams mashed bananas
2 lb / 900 grams sugar
1/2 pint strong black tea
1 tablespoon citric acid
Water up to 1 gallon
Yeast nutrient
 wine yeast
 

METHOD 


Place bananas in water and bring to the boil. Strain and pour into a fermentation bucket over the sugar, stirring vigorously to dissolve. When cool add the citric acid, strong tea, yeast nutrient and wine yeast. Cover and leave to ferment for five days stirring daily. Using a fine sieve strain the liquid into a demijohn and use an airlock to seal the jar.

Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave for a further few months. When the wine is clear and stable siphon into bottles.

 

 

Link to comment
Share on other sites

CARROT WINE4 lbs / 1,800 grams carrots
2 lbs / 900 grams sugar
3/4 lb / 340 grams sultanas
Juice of two lemons
Wine yeast

METHOD
Boil the carrots and simmer until soft and strain on to the sugar. Stir in the sultanas and lemon juice. When the liquid in lukewarm, add the yeast. Cover and leave for seven days, stirring twice daily.

Using a fine sieve strain the liquid into a demijohn using an airlock to seal the jar. Store in a warm place and allow the fermentation to work itself out. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave for a further few months. When the wine is clear and stable (approximately six months) siphon into bottles.

 

Link to comment
Share on other sites

 

1Gallon Fruit Wine Recipes

These instructions will work for a number of different fruit wines. The table below gives the quantities of fruit and other ingredients needed to make specific types of fruit wine.

Instructions

  1. Wash fruit, remove stones and bruised parts.
  2. Weigh/measure fruit.
  3. Chop, smash, or crush fruit and strain into primary fermentor.
  4. Keep all pulp in straining bag (if required), tie and put into fermentor.
  5. Stir in all other ingredients except for yeast.
  6. Acid ph should be about 3.0-3.4.  Add more acid to lower ph if needed.
  7. Cover primary with a clean cloth to allow Campden tablet to evaporate.
  8. 24 hours after Campden tablet addition, rehydrate yeast in warm water for 5 minutes, and put into fermentor.
  9. Put cover on fermentor.
  10. Stir daily and agitate pulp bag.
  11. After 5 days, remove pulp bag (straining lightly) and siphon wine off sediment and into glass secondary.
  12. Top off to neck of fermentor with water.
  13. Attach airlock.
  14. After fermentation (about 3 weeks and a specific gravity of 1.000) siphon off sediment and into clean glass secondary and top off with water to minimize head space. Attach airlock.
  15. Siphon again in about 2 months and top off to make one gallon.
  16. At this time, if you desire a sweeter wine, you add potassium sorbate and sweeten to taste. After sweetening, if you do, attach airlock and wait 7 days to bottle

Fruit Wine Ingredient Table

 

FRUIT

AMOUNT

SUGAR

WATER

YEAST NUTRIENT

ACID

TANNIN

PECTIC ENZYME

CAMPDEN TABLETS

SPECIAL

AGING

Apple

15 pounds or 1gallon juice

1 pound

4 pints

1 teaspoon nutrient

1 1/2 teaspoons
(acid blend)

1/4 teaspoon

yes

1

1 teaspoon ascorbic acid (vitamin C) after 4 weeks

1 year

Apple (spiced)

8 pounds or 2 quarts. juice 1; 1/2 cup raisins; 3/4 ounce cloves; 1/2 ounce mashed ginger root

2 1/2 pounds

4 pints

1/2 teaspoon nutrient

1 teaspoon
(acid blend)

1/4 teaspoon

yes

1

1 teaspoon ascorbic acid (vitamin C) after 4 weeks

1 year

Apricot

2 1/2 pounds apricots (or peaches)

2 pounds

7 pints

1/2 teaspoon nutrient

1 1/2 teaspoons
(acid blend)

1/4 teaspoon

yes

1

 

6 months

Banana

3 pounds fresh banana or 8 ounces dried (boiled 30 min.-throw pulp away); 1 1/2 cup raisins

2 1/4 pounds

7 pints

1 teaspoon nutrient

3  teaspoons
(acid blend)

1/4 teaspoon

none

none

 

6 months

Blackberry

4 pounds Blackberries

2 1/4pounds

7 pints

1 teaspoon nutrient

1/2 teaspoons
(acid blend)

none

yes

1

 

6 months

Blueberry

2 pounds blueberry; 1 pound raisins

2 pounds

7 pints

1/2 tsp.

1 1/2 teaspoons
(acid blend)

none

yes

1

add 1/2 teaspoon stabilizer

6 months

Cherry

6 pounds cherries

2 3/4 pounds

7 pints

1 teaspoon

2 teaspoons
(acid blend)

1/4 teaspoon

yes

1

 

6 months

Cranberry

3 pounds cranberries; 1 pound raisins

1 3/4 pounds

4 pints

1 teaspoon

1 teaspoon
(acid blend)

none

yes

1

 

6 months

Elderberry (fresh)

3 pounds elderberries

2 1/4 pounds

7 pints

1 teaspoon

1 teaspoon
(acid blend)

none

none

1

1/4 ounce oak chips per gallon for that "aged-in-oak" flavor

6 months

Elderberry (dried)

5 ounces dried elderberries; 1pounds raisins

2 1/4 pounds

1 gallon

1 teaspoon nutrient

1 1/2 teaspoon
(acid blend)

none

yes

1

1/4 ounce oak chips per gallon for that "aged-in-oak" flavor

6 months

Gooseberry

2 1/2 pounds gooseberries

2 1/4 pounds

7 pints

1 teaspoon nutrient

none

none

if needed

1

 

6 months

Wild Grapes

6 pounds wild grapes

2 pounds

6 pints

1 teaspoon nutrient

none

none

yes

1

 

6 months

Peaches

2 1/2 pounds

2 pounds

7 pints

1 teaspoon

1 1/2 teaspoon
(acid blend)

1/4 teaspoon

yes

1

 

6 months

Plums

3 pounds

2 1/2 pounds

7 pints.

1/2 teaspoon

1 1/2 teaspoon
(acid blend)

1/4 teaspoon

yes

1

 

6 months - 1 year

Pineapple

3 pints pineapple juice unsweetened

2 pounds

5 pints

none

1/2 teaspoon

1/4 teaspoon

yes

1

preferable as a semi-sweet wine

6 months - 1year

Raspberry

2 1/2 - 3 pounds

2 pounds

7 pints

1 teaspoon

1/2 teaspoon
(acid blend)

1/4 teaspoon

yes

1

 

6 months - 1 year

Watermelon

2 quarts watermelon juice

1 1/2 pounds

2 quarts

1 teaspoon

2 1/2 teaspoon
(acid blend)

1/8 teaspoon

none

1

this wine is yellow in color, not red

6 months

 

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

Posted (edited)

That table/chart is by the book, i have made a few changes so my wines are ready in 4 weeks, i can't wait 3-6-12 months.?. Forgot to add,you can find many beer kits at the Homebrewthai online store at Lazada just search beer kits.

Edited by stuhan
  • Like 1
Link to comment
Share on other sites

Raspberry Wine - started today

2 Kg Raspberries

2 Kg White Sugar

6 L Water 

Lalvin 118 Yeast

Brix 22

OG 1100

 

I'd welcome comments from the TT Oenologist, @stuhan

 

 

1628913231900.jpg

  • Like 1
Link to comment
Share on other sites

2 hours ago, Faraday said:

Raspberry Wine - started today

2 Kg Raspberries

2 Kg White Sugar

6 L Water 

Lalvin 118 Yeast

Brix 22

OG 1100

I'd welcome comments from the TT Oenologist, @stuhan

1628913231900.jpg

That looks great, i want to give that a try. Funny enough,i just started a Lime wine

24 limes juice and zest

6L water

1 kg white sugar

800g brown sugar

1tsp pectic enzymes

Red Star cuvee yeast

O.G 1100

The room smells of fresh limes,lovely smell

IMG_20210814_073119.jpg

  • Like 1
Link to comment
Share on other sites

There is this guy on the other (unmentionable) platform that makes mushroom wine. He swears by it.

Works out at about 30% alcohol.

I'll ask him how to make it.

  • Haha 1
Link to comment
Share on other sites

Just now, snapdragon said:

There is this guy on the other (unmentionable) platform that makes mushroom wine. He swears by it.

Works out at about 30% alcohol.

I'll ask him how to make it.

Yeah details when you have them?

  • Like 1
Link to comment
Share on other sites

Just now, stuhan said:

Yeah details when you have them?

Just don't keep people in the dark?

  • Like 2
  • Haha 1
Link to comment
Share on other sites

Posted (edited)
49 minutes ago, Faraday said:

Raspberry Wine - Day 2

Damn... thought it'd be ready to drink!! ?

IMG_20210815_081250.jpg

That's a great start, looking good. Will be adding my yeast to my lime wine today,delivering today, will post a photo when 24hrs after pitching yeast, hope it's as good as yours?

Edited by stuhan
  • Like 1
Link to comment
Share on other sites

4 minutes ago, snapdragon said:

There is this guy on the other (unmentionable) platform that makes mushroom wine. He swears by it.

Works out at about 30% alcohol.

I'll ask him how to make it.

Yea, I know him. Good bloke, likes hat shops..?

When next see him, ask him how the proprietor of the shop is...????

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share


×
×
  • Create New...

Important Information

By posting on Thaiger Talk you agree to the Terms of Use