The Best Homemade Wine Recipe from Ribena

Ribena is a quality syrup made that can well be added to fermenting solutions to have on hand at all times. To use Ribena in winemaking, you reduce accordingly the sugar in whatever recipes you have in mind. Also, the addition of a bottle of Ribena per gallon will improve to the flavor and even the quality of the homemade wine.

Apart from this, there is no costly fruit to buy, no messy crushing-in fact nothing much to do at all. And, most important of all, Ribena has been treated with a pectin-destroying enzyme, which means that you could boil it if you wished without fear of pectin clouding the finished wines. Such boiling would, of course, kick off the SO2 and give you wine flavored somewhat cooked blackcurrants. Apparently, what you wish to achieve when making wine with Ribena will be to lessen the amount of sugar to about three and a half pounds per gallon, by using half Ribena and half water. In doing this, you will lessen the SO2 preservative and this amount is not likely to prevent fermentation. Here's the stages you could use for the addition of Ribena syrup. All water used in the procedure was first boiled and has been cooled naturally.

Stage 1: Two bottles of Ribena were diluted with twice the amount of H2O (four Ribena bottles full). Yeast was added and the mixture was allowed to ferment for ten days.

2: Next, after ten days, two additional bottles of Ribena and one additional bottle of water are added and the batch is allowed to ferment for another ten days.

Stage 3: After twenty days of fermentation, two bottles of Ribena and one more bottle of water were added. The mixture was then allowed to ferment for completion, taking, in all, three months. Of course, the result was a good, round wine flavored delightfully though not too strongly of fresh blackcurrants.

Fermentation should be done in small-necked bottles plugged with cotton wool or fermentation locks. Racking wasn't carried out until about a month after the final addition & monthly racking followed until fermentation stopped. At a young age, this wine was nice to drink, but it improved enormously after 6 months.