It's a bit too runny.

I think the preservatives used by the manufacturers must have changed fairly recently...

Jim

> wrote in message oups.com...
>
>
> On Jan 24, 3:41 am, "Paul" > wrote:
>> Would boiling the ribena get rid of the preservatives
>> I have bought 4 litres of the stuff and do not want to waste it
>
> I suspect Jim is correct... the Benzoate will persist no matter what.
> If you do somehow manage to get a fermentation started, I suspect that
> the must will rot before fermentation completes. It seems that the
> batch you've prepared might be a lost cause.
>
> For the Ribena syrup that remains, you could start a batch of straight
> mead and use it for flavor and sweetening after fermentation is
> complete. That is, start a batch of plain mead following a dry mead
> recipe and at the first racking (at about the one month mark), top it
> up with Ribena. Allow it to age for another month or two, then rack
> again. Check the flavor and add Ribena and/or water as your palate
> dictates.
>
> A little Ribena will probably go a long way being used like this. Is it
> any good on waffles? :-)
>
> Greg
>