Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Fruit Cocktail Wine - Extremely cheap and cheerful party booze

Reply
 
LinkBack Thread Tools
Old 06-17-2011, 08:19 PM   #11
Vance71975
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Bryan
Posts: 818
Liked 10 Times on 9 Posts
Likes Given: 5

Default


Quote:
Originally Posted by Bobby_M View Post
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.

May taste like ass to drink straight but i bet it would make an AWESOME marinade for a beef roast soaked in and injected with before grilling!
__________________

The mind is like a beer, it does the most good when it is opened.

Vance71975 is offline  
 
Reply With Quote Quick reply to this message
Old 06-20-2011, 05:24 PM   #12
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 891
Liked 8 Times on 8 Posts
Likes Given: 1

Default


Kahler: Room temp.

I've started this one again today, and I'm using Gervin GV4 high tolerance wine yeast so I can get this up to about 16%. Just pulped the ingredients, added sugar, added chemicals and yeast, and sat it in the demi-john

Gradual sugar addition using Glucose this time, so we're starting off at 1.070, and requiring around 16oz of additional glucose, leaving us with a total OG (sort of) of 1.120.

For the record, this isn't hooch - it's a high alcohol mixer, and besides, it's far too awful to drink neat. I love this on ice with lemonade, it's basically a wine spritzer, but with a decent kick.

__________________
RobWalker is offline  
 
Reply With Quote Quick reply to this message
Old 06-21-2011, 01:34 PM   #13
Genacide
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Saint Johns
Posts: 64
Liked 1 Times on 1 Posts

Default


What would be the effect of using a ale yeast with a low tolerance? Would this make it more tolerable to drink neat, or would it be overwhelmingly sweet?

__________________
Genacide is offline  
 
Reply With Quote Quick reply to this message
Old 06-21-2011, 03:12 PM   #14
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 891
Liked 8 Times on 8 Posts
Likes Given: 1

Default


I would use Montrachet wine yeast and less sugar. It's all down to your OG, so if you got this to 1.070 or so and let it ferment out, it'd be strong enough and dry enough to drink like a wine. You'd need about 2 tins of fruit cocktail and 1kg glucose to get 1.070 OG, and then you'd definitely have to age it some.

__________________
RobWalker is offline  
 
Reply With Quote Quick reply to this message
Old 07-11-2011, 08:11 PM   #15
Genacide
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Saint Johns
Posts: 64
Liked 1 Times on 1 Posts

Default


I'm about 10 days in and haven't shaken up the jug for a few days. It appears that the bottom 1/4 of the jug is pulp and lees, if this normal?

__________________
Genacide is offline  
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 07:31 PM   #16
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 891
Liked 8 Times on 8 Posts
Likes Given: 1

Default


Yeah, mine is the same. I just ran it through a muslin bag and back into the demi-john (resterilized) when it's finished fermenting, so you barely lose anything. There's a lot of must in this one!

__________________
RobWalker is offline  
 
Reply With Quote Quick reply to this message
Old 02-23-2012, 11:06 PM   #17
ashfatboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 36
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by Genacide
I'm about 10 days in and haven't shaken up the jug for a few days. It appears that the bottom 1/4 of the jug is pulp and lees, if this normal?
I don't think there is a need to shake it,the crap at the bottom will settle to a small percentage of the overall mix if left alone,be patient
__________________
ashfatboy is offline  
 
Reply With Quote Quick reply to this message
Old 08-26-2012, 04:20 PM   #18
andyn11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 47
Default


Sounds great lol might try this one wen iam looking for summin diff lol

__________________
andyn11 is offline  
 
Reply With Quote Quick reply to this message
Old 11-16-2012, 10:22 PM   #19
Hooligan125IN
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 1
Default


I made this almost exactly the same way while in Iraq on my first deployment. My mom make wine and sent me a plastic container about 3 gallon size with a pack of red star yeast. The instructions I got were: place 2 pounds of sugar and a bunch of fruit cocktail( she didn't specify how much) and add water and yeast to fill 3/4 of the jug. She called it friendship wine. Well I put about two styrofoam trays filled with fruit cocktail from the dinning hall. Added 2 pounds of sugar I bought at the PX and then added the yeast and water. After two weeks we tried it and it was sweet but not sweet enough. We added a bunch of pineapple and let it sit another week. The end result was great. We would just scoop out a bowl of fruit and eat it. The reason she called it friendship wine was all you had to do was scoop some out and give it to a friend as a base and add more sugar, fruit and water and let the new pot ferment. It was a little like prison hooch but it was good and got us a little buzz.

__________________
Hooligan125IN is offline  
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 04:40 AM   #20
RedBearded
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Clarksville
Posts: 16
Liked 1 Times on 1 Posts
Likes Given: 2

Default


Quote:
Originally Posted by Hooligan125IN
I made this almost exactly the same way while in Iraq on my first deployment. My mom make wine and sent me a plastic container about 3 gallon size with a pack of red star yeast. The instructions I got were: place 2 pounds of sugar and a bunch of fruit cocktail( she didn't specify how much) and add water and yeast to fill 3/4 of the jug. She called it friendship wine. Well I put about two styrofoam trays filled with fruit cocktail from the dinning hall. Added 2 pounds of sugar I bought at the PX and then added the yeast and water. After two weeks we tried it and it was sweet but not sweet enough. We added a bunch of pineapple and let it sit another week. The end result was great. We would just scoop out a bowl of fruit and eat it. The reason she called it friendship wine was all you had to do was scoop some out and give it to a friend as a base and add more sugar, fruit and water and let the new pot ferment. It was a little like prison hooch but it was good and got us a little buzz.
Love this! I was lucky enough to work with all civilians both of my deployments to Afghaniland (2009 and 2011), and some how they could get cases of whatever we wanted... What "Top" doesn't know won't hurt him.
__________________
RedBearded is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cherry Wine summersolstice Wine 19 08-26-2012 06:58 AM
Apple Wine raynor Wine 7 02-18-2010 02:42 AM
Prickly Pear Fruit & Apple Wine musty Wine Making Forum 5 10-24-2009 10:29 PM
My Red wine mr_clean Wine Making Forum 0 08-10-2009 05:12 AM
Straining vs Leaving fruit in wine r3bol Wine Making Forum 2 05-24-2009 09:31 AM