Post date: Nov 27, 2008 12:32:27 AM
Makes 18 L at approx 8-12%.
Fermentation: up to 28 days (at 25°C)
Bottle for 14 days (aged for a few months would be better).
Ingredients:
10 cups of Berries (fresh would be best but frozen is ok, fruit can be used as well)
4 cans of Frozen Grape Juice
2 cups of Raisins
1/4 cup of Molasses
2 Kg of White Sugar
1 Egg White
pinch of salt
1 packet of Instant Active Dry Bakers Yeast (Quick Rise)
Place berries and raisins in a large pot and mash well, add 5 L of water, mix in sugar and molasses, boil for 15 minutes. Then using a large colander or strainer, add mixture to fermenter, leaving behind berry waste. Now, rinse berry waste with water into fermenter until its 3/4 full. Add yeast (Check every 3 hours, if there is a layer of yeast on top of the brew install the airlock). After fermenting stops, add thawed grape juice and water to fill fermenter. Airlock and ferment again. Once its done, rack into bucket, Prepare Clearing Mixture: Add 1 egg white and a pinch of salt to 100mL of water, then whip. Rack your brew back into your fermenter (clean it first), now add the clearing mixture to your brew, stir a little, and airlock. After a few days to a week (as it clears) it can be racked into bucket again, then bottled.