FANCY SOME LOVELY HOME MADE WINE?
ONLY 10 PENCE A BLOODY BOTTLE!
Then read on and learn how to make Madman's
famous home made plonk.
WHAT YOU NEED:
A glass or plastic 1 gallon / 5 litre Demijohn.
An airlock
ONLY 10 PENCE A BLOODY BOTTLE!
Then read on and learn how to make Madman's
famous home made plonk.
WHAT YOU NEED:
A glass or plastic 1 gallon / 5 litre Demijohn.
An airlock
Yeast.
Yeast Nurient.
Pectic enzyme.
Half litre of Supermarket pure Apple juice.
Half litre of Supermarket pure orange juice.
A mug of black tea.
1 Kg or 2lb bag of sugar.
NOW THEN! HOW TO MAKE THE BLOODY STUFF.
Note: When you get to point 3 below click on the downward left arrow to read the rest of the insructions.
1. Sterilize all equipment especially the Demijohn.
2. Pour 1/2 litre of apple juice and 1/2 litre of orange juice into the Demijohn .
3. Add a cup of black tea.
4. Melt the sugar in a bowl of boiling water (stirring until clear)
and add to the Demijohn.
5. Top up the demijohn with cold water leaving a 4 inch gap from the top.
6. Add one tea spoon of Yeast, one tea spoon of Yeast Nutrient and one tea spoon pectic enzyme.
7. Shake the contents thoroughly,
8. Inset the air lock and bung and half fill with water.
9. Leave the demijohn in a warm place for 2 to 3 weeks (17 to 21 centigrade) until the fermentation is complete (no bubbles through airlock) and the wine is clear.
10. Shake the demijohn 3 times a day for the next 4 days to get rid of the excess gas.
11. Bottle it and drink it!
Yeast Nurient.
Pectic enzyme.
Half litre of Supermarket pure Apple juice.
Half litre of Supermarket pure orange juice.
A mug of black tea.
1 Kg or 2lb bag of sugar.
NOW THEN! HOW TO MAKE THE BLOODY STUFF.
Note: When you get to point 3 below click on the downward left arrow to read the rest of the insructions.
1. Sterilize all equipment especially the Demijohn.
2. Pour 1/2 litre of apple juice and 1/2 litre of orange juice into the Demijohn .
3. Add a cup of black tea.
4. Melt the sugar in a bowl of boiling water (stirring until clear)
and add to the Demijohn.
5. Top up the demijohn with cold water leaving a 4 inch gap from the top.
6. Add one tea spoon of Yeast, one tea spoon of Yeast Nutrient and one tea spoon pectic enzyme.
7. Shake the contents thoroughly,
8. Inset the air lock and bung and half fill with water.
9. Leave the demijohn in a warm place for 2 to 3 weeks (17 to 21 centigrade) until the fermentation is complete (no bubbles through airlock) and the wine is clear.
10. Shake the demijohn 3 times a day for the next 4 days to get rid of the excess gas.
11. Bottle it and drink it!
