Simple Cheap and Tasty, Raspberryade

[jmc]

i started one of these raspberry-ade recipes a week ago now. SG was 1040 and a week later it is 1030.

I thought this would be a quick brew

at this rate its gonna take a month to ferment.

1 blip in the airlock every 23 seconds.

i used the syrup, 1 tsp of cider yeast, 10 dessert spoons of sugar and topped up with water to 4.5 litres.

simon

Maybe some yeast nutrient would help.

What temperature are you brewing at?

[simo]

temperature is about 17c and i may try some nutrient.

thanks for the suggestion.

cheers

simo

[Ian_]

Three bottles in my posession today... One on the brew already!!
Looking foreward to polishooch!!

[Curious Brew]

Hmm, sounds like this might be right up my alley.

My local Tesco has a big foreign aisle...

[Ian_]

Ok, stayed in the fermenter for 10 days, racked out to another dj with 45g of prIming sugar.
Put into bottles, left for a fortnight. Tasted like a sugar loaded raspberry cordial that hadnt been watered down.
Is 100g/litre of sugar right cos its so sweet...

[Hank_Marvin]

Maybe you needed to ferment it a bit longer, did you take readings?

I made some about 6months ago to original recipe with 400g sugar and it was dry after 1 month in bottle and same but nicer at the weekend after 6months.



Has anyone used brewing sugar rather then white granulated? I saw some in wilkinsons the other day for £2 a bag and thought about having a go with that as I've read many posts with other types of brew where people mentioning white granulated giving a bad taste, so just interested to see if this brew could get better.


Going to get some more of this on the go soon, probly with just 200g sugar I think, I find 400g comes out too strong.

[Ian_]

Rightyo....i tried a 300g sugar load, with a teaspoon of yeast, left in the airing cupboard (14 days) then bottled with 45g (batch primed, for another 14 days) made a bitter but VERY drinkeable and wholly alcoholic raspberry-ade. I have nick named mine the "raspberry traincrash" as after two or three bottles i'm not really a lot of use to man nor beast....

300g normal white sugar, 4.5L water, 1 bottle of unpronounceable polish raspberry, 1 teaspoon of bread yeast (ran out of my usual). 45g sugar batch primed.
Left a fair amount of sediment but will be making a truckload more. Happy juice..

[Pinto]

Horses for courses m8 - bread yeast has been selectively bred to produce carbon dioxide for proving, not sugar to alcohol conversion

You'll improve your brew simply by using the right yeast - young's super wine yeast will tick all the boxes and is readily available for a couple of quid a pot - no excuse not to is there ?

'course, you might like it prison stylee... in which case try a tablespoon of marmite instead

[Ian_]

Lol, sorry! Prison style isn't great... Yeast now back under control, next brew on the go. 300g sugar and youngs super wine "double hard" yeast this time!

[CdFdevil]

Ok, I have a similar syrup concoction from Morrisons: Hertapol Raspverry Syrup (420ml).
Since I'm new to this type of brewing (I've only done larger/real ale stuff before) I wondered if I could use this..?

The Ingredients read:
glucose-fructose syrup
water
condensed chokeberry juice
citric acid - acidity regulator
aroma
50% condensed raspberry juice (0,25%)
ascorbic acid - antioxidant

I have no idea what most of the above means. And I've no idea what a 'chokeberry' is..!
But can I brew with it as per the OP's instructions? I have 2x DJs.

Thanks!

[Pinto]

yep - nothing in there that will stop the yeasties. Make sure you take into consideration the sugar content - its massive !

[CdFdevil]

Massive..? How massive (is massive)?

[Pinto]

the tesco polish stuff is 63g/100ml - thats 630g of sugar per litre - or an sg of approximately 1.275 ! (assuming you had some mutant super yeast that could ferment that to dryness, you'd have an abv of 36.7%........

Just make sure to dilute the stuff - 3:1 with water gives 1.100 or 4:1 a reasonable 1.055

[CdFdevil]

Got it! Just gotta watch the sg when mixing the initial ingredients. Get a good starting point etc.
Thanks!

[Ian_]

300g sugar load and 14 days in the airing cupboard (30'C ish) and bottled, kept for 14 days and poured over ice.

Blinking lovely. Top marks OP for inginuity.