Things That You Should Know About When Making Homemade Wine From Ribena

Ribena is a famous syrup made of excellent quality that could well be added to fermenting 'musts' made up from fresh fruits of your choice to get special results. If you wish to use Ribena in winemaking, you must reduce accordingly the amount of sugar in whichever homemade wine recipes you have in mind. Of course, the addition of one or two bottles of Ribena per gallon would make a vast improvement to the flavour and even to the quality of the 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.

Step 1: I use two bottles of Ribena diluted with twice the amount of water (four bottles full). Add yeast to the mixture be sure it is 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.

Step 3: Finally, after twenty days of fermentation, add two more bottles of Ribena and one bottle of water. This should be allowed to ferment until completion, usually, three months. The result is a good, round wine flavored of fresh blackcurrants.

Now, the whole fermentation was carried out in narrow-necked bottles plugged with cotton wool and fermentation locks being fitted after ten days. Racking was not carried out until one month after the last addition while monthly racking followed until fermentation ceased. Even at this early stage the wine was nice to drink, but it had improved enormously at the age of 6 months.