Jon Eduardo
new addiction: brewing
Had to scratch the itch to brew. My original plan was a straight cyser, but that Ribena Blackcurrant bottle caught my eye. Grabbed it, together with a couple of liters of pasteurized apple juice.
On caveat though, I have to boil the Ribena to somehow neuter the sulfite and sorbate added, as per practice of guys using this cordial, may it be strawberry or blackcurrant. So I simmered the whole 1 liter of blackcurrant cordial for 30 minutes just for good measure. Others do it in 15.
I have no idea if this can be classified as a true Cyser, since the Ribena has 620 grams of glucose per liter, which I have to take into account when computing for the OG.
This is how I did my 1 Gallon-ish (4.5 liters) of Ribena (flavored) Cyser.
I chose 71B for this brew because of its ability to consume malic acid, used the whole packet. It may seem overkill but I am on unfamiliar territory. As I was doing in moonshine wash before, when in doubt, over-pitch.
The must is a bit tart, starting pH is at 4.3, must be the loads of Vit. C added in the cordial and apple juice, without the eggshell addition, the pH is at 3.2 - not good.
Starting OG 1.092 or 22 Brix. If all goes well, it will hit 18 ABV. But if 71B holds true to it's specs, it will croak at 14 ABV, leaving a semi sweet wine.
Although, I still have the option to spike the fermentation by adding a pitching of K1V-1116 in the last sugar break to push it to dry finish. Guess I will have to cross that bridge when I get there.
So here it is, bubbling merrily at 1 pop every 26 seconds, 2 hours after pitching.
So, Ribena can ferment after all. This will be interesting.
On caveat though, I have to boil the Ribena to somehow neuter the sulfite and sorbate added, as per practice of guys using this cordial, may it be strawberry or blackcurrant. So I simmered the whole 1 liter of blackcurrant cordial for 30 minutes just for good measure. Others do it in 15.
I have no idea if this can be classified as a true Cyser, since the Ribena has 620 grams of glucose per liter, which I have to take into account when computing for the OG.
This is how I did my 1 Gallon-ish (4.5 liters) of Ribena (flavored) Cyser.
2.2 liters Pasteurized Apple Juice (got extra 200 ml juice pack - freebie)
1 liter Ribena Blackcurrant Cordial (simmered for 30 mins)
460 grams Raw Honey (Australian Multi-floral)
1 packet Lalvin 71B
1/4 tsp Nutrient (initial, additional 3/4 tsp in 3 portions)
1 tsp Energizer/ Minerals (wheat germ based)
1 tsp Cream of Tartar
1/4 tsp Pectolase
1 tsp Powdered Eggshell (acid buffer)
1 cup Strong Tea (1 cup hot water with 6 Lipton tea bags)
1 liter Ribena Blackcurrant Cordial (simmered for 30 mins)
460 grams Raw Honey (Australian Multi-floral)
1 packet Lalvin 71B
1/4 tsp Nutrient (initial, additional 3/4 tsp in 3 portions)
1 tsp Energizer/ Minerals (wheat germ based)
1 tsp Cream of Tartar
1/4 tsp Pectolase
1 tsp Powdered Eggshell (acid buffer)
1 cup Strong Tea (1 cup hot water with 6 Lipton tea bags)
I chose 71B for this brew because of its ability to consume malic acid, used the whole packet. It may seem overkill but I am on unfamiliar territory. As I was doing in moonshine wash before, when in doubt, over-pitch.
The must is a bit tart, starting pH is at 4.3, must be the loads of Vit. C added in the cordial and apple juice, without the eggshell addition, the pH is at 3.2 - not good.
Starting OG 1.092 or 22 Brix. If all goes well, it will hit 18 ABV. But if 71B holds true to it's specs, it will croak at 14 ABV, leaving a semi sweet wine.
Although, I still have the option to spike the fermentation by adding a pitching of K1V-1116 in the last sugar break to push it to dry finish. Guess I will have to cross that bridge when I get there.
So here it is, bubbling merrily at 1 pop every 26 seconds, 2 hours after pitching.
So, Ribena can ferment after all. This will be interesting.
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