As a follow on to this thread I thought I'd try a batch using juice only without the expensive red grape juice concentrate.
Another twist is that I'm going to ferment the juice using the lees from the previous batch as there was no pulp and little sediment. This saves 70p of yeast
. I'm expecting this to be a lot lighter when finished than the first variant but it's £2.50 for the concentrate and therefore should be attempted.
Method
I'm fermenting this in a demijohn so won't top it up too much at first. We have the lees from the previous batch in the bottom, hopefully with lots of viable yeast.
This is fermenting strongly after one day, giving it a swirl now and then.
Another twist is that I'm going to ferment the juice using the lees from the previous batch as there was no pulp and little sediment. This saves 70p of yeast
. I'm expecting this to be a lot lighter when finished than the first variant but it's £2.50 for the concentrate and therefore should be attempted.Method
I'm fermenting this in a demijohn so won't top it up too much at first. We have the lees from the previous batch in the bottom, hopefully with lots of viable yeast.
- Add 3 Morrisons Red Grape & Pomegranate. Total 421.2g sugar, 1212g required in 4.5L for 13.4% ethanol
- Add 100g Tate & Lyle. Total 521.2g sugar
- Add 1g pectolase
- Add 2g yeast nutrient
- Add 2g citric acid
- Swirl until mixed
This is fermenting strongly after one day, giving it a swirl now and then.
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