Cumberland Brandy

1kg Wheat,
1Kg demerara sugar,
1/2 kg dried apricot/peaches,
1kg chopped raisins,
1/2 tin Solvino Sherry concentrate,
1/4 kg dates,
1/2 kg bananas,
1 tsp Pectolase
1 tsp Tartaric acid,
2 Vit Bi tablets,
1 tsp yeast nutrient
Gervin No3 yeast.

Method, Put wheat, sugar,apricots,raisins, dates, bananas, into bucket pour over 4 pints boiling water, stir till sugar dissolved, when cool top up to 1 gall, O.G. 1.100-1.120 , add enzyme, acid, adjuncts etc, and yeast, stir daily for 4/5 days, strain into demijohn under airlock, next day top up with small additions of sherry concentrate to 1.040, allowing to drop to 1.025, each time topping up again to 1.040, when concentrate all used add 2 oz doses sugar, it will stop fermenting itself about 1.030, when alcohol kills yeast. Rack and bottle.

Thank's for posting the recipe D@VID!
Solvino Sherry concentrate - please explain what it is as i've never used it

Me neither until someone recommended the recipe.

It's just another kind of concentrate similar to WGC and RGC that you use for white n red wines.

You should be able to get it from any HBS, if not they will order it.

D@VID said:

1kg Wheat,
1Kg demerara sugar,
1/2 kg dried apricot/peaches,
1kg chopped raisins,
1/2 tin Solvino Sherry concentrate,
1/4 kg dates,
1/2 kg bananas,
1 tsp Pectolase
1 tsp Tartaric acid,
2 Vit Bi tablets,
1 tsp yeast nutrient
Gervin No3 yeast.

Method, Put wheat, sugar,apricots,raisins, dates, bananas, into bucket pour over 4 pints boiling water, stir till sugar dissolved, when cool top up to 1 gall, O.G. 1.100-1.120 , add enzyme, acid, adjuncts etc, and yeast, stir daily for 4/5 days, strain into demijohn under airlock, next day top up with small additions of sherry concentrate to 1.040, allowing to drop to 1.025, each time topping up again to 1.040, when concentrate all used add 2 oz doses sugar, it will stop fermenting itself about 1.030, when alcohol kills yeast. Rack and bottle.

Click to expand...

It’s from an old memory but I made it a few times in the late 50’s early 60’s
Cumberland Brandy.
2 lbs best wheat, 2lbs. Brown sugar, 2lbs minced raisins, 2 gallons water + wine yeast.
All in a bucket with a lid. Stir twice a day for 2 weeks then syphon into demijohns
under airlock.
Then add 2 lbs white sugar to the lees and repeat. Blend the end product as required, the first batch being a sweet red, the second a dry white.
Mike Thomas.