"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 ?

Just add enough water to the 4.5L mark on the demijohn. Or you can leave it
until the vigourous ferment has died down, rack it to another demijohn then
top up to 4.5 L

McKev