| In following directions for “how to homemade | | | | mixture allowed to ferment for ten days. |
| wine” It is important to note that Ribena is a | | | | STAGE 2 |
| perfect syrup which is famous for fermenting | | | | After ten days' fermentation, two bottles of |
| ‘must’ made from fruits. In knowing the | | | | Ribena and one bottle of water were added and |
| how to homemade wine, wine makers use this to | | | | the mixture allowed to ferment for a further ten |
| get extra special results. The rate to add it would | | | | days. |
| be one to two bottles per gallon. When making | | | | STAGE 3 |
| wines from dried fruits, adding one or two bottles | | | | After a total of twenty days' fermentation, two |
| of Ribena per gallon would all the more improve | | | | bottles of Ribena and one more bottle of water |
| the flavor and quality of the wine. Similarly, | | | | were added. Fermentation was then allowed to |
| when making wines from fresh fruits that give a | | | | carry on to completion, taking, in all, three months. |
| red wine, one or two bottles or Ribena could be | | | | The result was a good, round wine flavored |
| added to make up for other fruits. This way, you | | | | delightfully but not too strongly of fresh |
| may disregard the SO2 preservative because the | | | | blackcurrants. |
| amount in the Ribena will not be enough to stop | | | | At stage 3 it was borne in mind that, while most |
| fermentation, but it would be best to add it at the | | | | of the SO2 would have been driven off during |
| vigorous fermentation stage-during the first ten | | | | fermentation by adding those last two bottles, it |
| days. | | | | was, in effect, bringing the total SO2 content up |
| If you recommend to use Ribena in your how to | | | | to 175 parts per million. Fearing that the yeast |
| homemade wine recipes, bear in mind that each | | | | might be just a little weakened at this stage, it |
| bottle contains approximately eight ounces of | | | | was decided to drive off the SO2 in the last two |
| sugar, so you should reduce accordingly the | | | | bottles by raising the temperature of the to 70 |
| amount of sugar in whichever recipes you are | | | | deg. C. |
| using. Undiluted Ribena is not readily fermentable, | | | | If you want to include this in your how to |
| because it contains just over seven pounds of | | | | homemade wine recipes and have no suitable |
| sugar per gallon and is preserved with 350 parts | | | | thermometer, stand the bottles in a saucepan of |
| per million SO2-either of which is capable of | | | | water and during your how to homemade wine |
| preventing fermentation. | | | | endeavor, slowly raise the temperature until the |
| Obviously, our aim when following the how to | | | | Ribena in the bottles has increased in volume |
| homemade wine directions with Ribena will be to | | | | enough to reach the rims of the bottles. The |
| reduce the amount of sugar to about three and a | | | | temperature is high enough to drive off the SO2 |
| half pounds per gallon, by using half Ribena and | | | | and the heat should be cut off at once. The caps |
| half water. In doing this, we shall reduce the | | | | of the bottles must be removed before heating. |
| SO2 preservative to around 175 parts per million. | | | | The whole of fermentation was carried out in |
| This amount is unlikely to prevent fermentation, | | | | narrow-necked bottles plugged with cotton wool, |
| though it could do so. | | | | fermentation locks being fitted after ten days. |
| ***All water used in the process was first boiled | | | | Racking was not carried out until one month after |
| and allowed to cool naturally. | | | | the last addition. Monthly racking followed until |
| STAGE 1 | | | | fermentation ceased. Even at this early stage the |
| Two bottles of Ribena were diluted with twice the | | | | wine was nice to drink, but it had improved vastly |
| amount of water (four Ribena bottles full). Yeast | | | | at the age of six months. |
| in the form of a nucleus was added and the | | | | |