Fruit Cocktail Wine - Extremely cheap and cheerful party booze
A few months ago I was given a book by my dad who used to be an avid homebrewer entitled "Winemaking with Canned and Dried Fruit."
What really bugs me about this forum - no fault of anyone's, of course - is that over in the UK, we simply can't get some of the stuff you use for fruit wines - frozen concentrates, bulk juices at decent prices, etc. Therefore, I set about finding a cheap method for making what can only be called Party Fodder - quick, cheap filth that tastes good. Results were good!
Where this recipe really comes through is the cost. 1 Gallon of this wine costs me around £3, chemicals aside which I already owned. For 6 bottles of strong cocktail mixer, that's an absolute bargin, and it's easy as pie and very rewarding.
2 Tins Fruit Cocktail in Syrup
Montrachet Wine Yeast
1sp Citric Acid
1/2tsp Pectic Enzyme
Steralise equipment, open tins and drain the syrup into your demi-john. Set aside.
Gently boil 1-2L of water and gently dissolve Glucose.
Liquidize fruit from tins (I used a blender) and add Tannin, Citric Acid and Pectic Enzyme. Add to Demi-John, then pour in your glucose syrup.
Top up to 1 gallon leaving room for a head, and add Yeast and Nutrient.
For the first week of fermentation, shake the demi-john daily to disperse the pulp through the liquid. After a week, leave to fully ferment and settle out. Bottle, drink, and enjoy.
Good, bad, and variations.
It's good, reminiscent of Martini Bianco but with a sweeter, sticker taste, a little like Schnapps. It's especially good as a cocktail base - great with grenadine and orange juice, and tastes decent just mixed with lemonade. It's a little too powerful to drink neat, however, although the more experienced winemakers on here could probably put together something a little less prison-wine.:p
I'm unsure of OG and FG accurately, but it came out at around 12%-14% judging by the taste alone and approx OG/FG. For an extra sweet wine you can add another 1/2 pound of sugar, but it really is extremely sweet anyway. You can also make this recipe with 1 can of Fruit Cocktail instead of 2, although the flavour won't be as obvious.
As you get plenty of sugar from the fruit and syrup, this wine can vary, so here's a rough idea of what you can use for your preferred sweetness.
1 Tin + 1kg Glucose - Dry
2 Tins + 1kg Glucose - Medium
2 Tins + 1.5kg Glucose - Sweet
You can cut this one short if it's getting too dry and it'll still taste great. Worst case scenario, tip some vodka in to strengthen it up. This isn't South France!
Hilariously, despite being printed in the late sixties, you can still buy copies of the book I used from Amazon. Ace. http://www.amazon.co.uk/Making-Canne.../dp/0900841001
Pictures to come soon, hopefully. Any questions, send them this way!
Oh my god. Did I just see a can of V8 on that book? I wonder what V8 mixed with sugar would taste like after fermenting.
I would imagine it would resemble ass - hah.
Please elborate on the style/size/contents of these two things:
2 Tins Fruit Cocktail in Syrup, glucose?
To me a tin in the US of fruit cocktain is about 2 ounces in size from Dole. is that it?
and a KG of glucose...where does that come from? Is that just invert sugar?
Glucose is readily available here in home brew shops but I think the US Substitute is Corn Sugar. It's the same sweetness as regular sugar more or less, so you should be fine just using caster/granulated, worse case scenario. I think Glucose just gives a purer flavour and is much easier to dissolve. Still, I'm very new to this so I'd check with someone else, hahah.
The 2 tins are 420g each, so that would be a 14oz can I believe. Here's what I used;
It doesn't sound like much but the flavour's very strong!
If your'e in the UK we have LIDL Stores... great stores selling household stuff, and, veg and great selection of different fruit juices perfect for making into wine.
If you keep your eyes open these are sometimes on special offer....... Orange, Pineapple, Tropical Red and White Grape, Pinapple, Apple, Cranberry [our favourite] and many other veg /fruit combinations........
And not forgetting Rice to create into Saki........
How long was the fermenting and aging process
Anyone make this and can comment on how long they let this ferment or age?
Fermentation was something like a month, clearing a week, and it's ready to go after that. I didn't bother ageing because it doesn't need to develop, you just mix it with lemonade or something and chug it down! It's a good way to brew "alcopops" or cocktail mixers for your friends...and if they're getting drunk for free, everybody's happy!
Anyway, I've learned a lot since this recipe, so the best way to do this would be to use your hydrometer and aim for around 15% potential alcohol, which should leave it sweet and unable to cause bottle bombs or anything. Keep adding sugar in small quantities until the yeast dies, and then you can add sugar to taste. I made mine quite sweet so it was easy drinking at parties :)
What temp did this ferment at??
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