"john d hamilton" > wrote in message
...
>
> "McKev" > wrote in message
> ...
>>
>> "john d hamilton" > wrote in message
>> ...
>>> Years ago i used to make a simple brew using diluted concentrated apple
>>> juice and yeast and what was called wheat sugar.
>>>
>>> Since its some thirty years since i made it, i no longer have no ideas
>>> of the quantities involved that are mixed together.
>>>
>>> Would anyone have a receipe, or could make one up please? I think the
>>> yeast that was recommended was a lager yeast, funnily enough.
>>>
>>> Since I dont think i will be able to buy the wheat sugar anylonger (at
>>> that time it was only available to the trade) I guess the receipe will
>>> be a bit different. Grateful for any advice on what to mix up,
>>> thanks.
>>>
>>
>> This was how I first started making wine the easy way. I used to get a 2
>> litre bottle of apple fruit juice, add a 1kg bag of tate and lyle sugar
>> disolved in 2 litres of water and ferment out after topping up with
>> water. The ferment used to take about 3 weeks and was incredibly easy.
>>
>> However, they suddenly failed and eventually I noticed the ingredient
>> sodium metabisulphide on the labels and its been included in all the
>> fruit juice concs in the UK that I've found now.
>>
>> RIP easy wine
>> McKev
>
> Thanks to all. With the last post, Mckev to what *final* volume would
> you top up with water to?
>
> In other words you start with 2L apple juice and dissolve sugar in 2L of
> water, does that mean the final *total volume* to ferment is 4 Litres? Or
> are you then adding any more water to that mix ?

<rummages around in the attic of memories> ummm...lets see now. If I
remember correctly, I used to disolve the sugar in the water, ferment till
the vigour died down then top up with water to 1Gal.

If you *do* find a fruit conc in the UK without sodium metabisulphide then
please can you let us know it here?

Many thanks,
McKev