ribena 100% fruit juice on sale

[paulturner1974]

for anyone thinking of making a TC / wine using ribena 100% fruit juice
its on sale in my local Co-Op at 50p per litre dont know about any other co-op you might want to give it a go

[GabrielKnight]

99p / litre at my co-op last night.
Would definately buy a few gallons if I could get for 50p

[GabrielKnight]

Actually, I did manage to pick up 4 litres of this ribena pure fruit juice for 60p each.
Can anyone recommend how to do this - I'm fairly new to this whole brewing game and have only done kits so far.

Presumebly I'd start it in a gallon demijohn under airlock? Can anyone recommend a good yeast for this project and where to get some from that doesn't have high delivery costs?
Do I just add the yeast and let it go, or do I need anything nore? xtra brewing sugar? What strength would it likely brew to?

Thanks!

[Marts]

Actually, I did manage to pick up 4 litres of this ribena pure fruit juice for 60p each.
Can anyone recommend how to do this - I'm fairly new to this whole brewing game and have only done kits so far.

Presumebly I'd start it in a gallon demijohn under airlock? Can anyone recommend a good yeast for this project and where to get some from that doesn't have high delivery costs?
Do I just add the yeast and let it go, or do I need anything nore? xtra brewing sugar? What strength would it likely brew to?

Thanks!

So many questions!
You are entering the world of experimentation here. This is the land of the TC'ers and prison hoochers and mad mead makers

Largely you want to look at it as a personal bit of experimentation. There's no right or wrong way to explore new alcoholic brews. That being said my twopenneth worth would be...

Bung the juice in a DJ and check the gravity with a hydrometer. Whether to add sugar/ fermentables will largely be led by your preference for alcoholic strength. If you imagine it will ferment out to somehting like 1.000 then a rough guide for starting gravity would be:
1.100 = 14%abv
1.060 = 8.5%abv
1.040 = 6%
1.030 = 4.5%

So dissolve and add fermentables to roughly what you want, aerate it and add your yeast. Slap in the airlock and let it go.

Your choice of yeast is many and varied and depends on several factors -

If you are aiming for a high %abv and have alot of fermentables in the mix then choosing a beer yeast may mean that it gets killed off by the alcohol before it ferments all the sugars. That will result in a lower than expected alcohol level and a relatively sweet finished product. This may of course be what you are aiming for - personal choice comes into all of this.

If you choose a wine yeast which can tolerate higher alcohol levels it will ferment out leaving a higher alcohol and drier product. TC makers often favour this approach as the aim is usually to produce something that can remove wallpaper A favourite yeast in this category is champagne yeast. One way that this approach can be messed with is by adding fruit juice once fermentation has ended and the yeast has dropped out of suspension. This tends to carbonate the drink a bit and makes it a bit sweeter.

Lastly you could go for one of the insane turbo yeasts which ferment fast and furious. I don't have any experience with them though. You're entering the territory of the mad there

Yeast suppliers are many and varied - Hop and grape, leyland, art of brewing, lhbs and so on. Just don't use EASYBREW

Hope that helps and happy experimenting

[haz66]

You may wanna read this topic as it may give you more of an idea what to do.

viewtopic.php?f=13&t=16049