Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: seadart on June 08, 2007, 20:17
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Anyone got the ribena recipe? It sounds good we'd like to give it a go. Thanks
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Here it is!!!! Turned out pretty nice too!!!
Ribena Wine
1 bottle of original Ribena (not artificially sweetened must be 'Original').
1 teaspoon of citric acid or juice from one lemon.
1 sachet of winemaking yeast.
1 teaspoon of yeast nutrient.
1 1/2 lbs of sugar.
Method
Empty bottle of Ribena into glass one gallon demijon (sterilised).
Top up to the shoulder of the demijon with cold boiled water.
Add sugar, Yeast, citric acid, yeast nutrient.
Fit airlock shake and leave.
Takes about 2-3 months depending on room temperature.
Some people boil the Ribena for a few minutes but I’ve never bothered and have never had any problems.
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Thanks Grannieannie that sounds really easy, I'm going to give that a go! lol
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Some people boil the Ribena for a few minutes but I’ve never bothered and have never had any problems.
On a couple of accasions I've had Ribena wine difficult to start, with a prolonged fermention period and finishing before fermenting out, leaving me with a weak, sweet wine. I attributed these problems to residual preservative due to not boiling enough, and have never had the same problems after making sure it boils for a full 10 mins.
I may be over cautious, but as I make 6 gall batches of blackcurrant & blueberry (just boiled blackcurrant high juice and carton blueberry juice - no water - no need for any added sugar), I don't want anything to go wrong.
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Interestingly, no-one has actually answered the original question ... all assumed that alcohol was required !! :wink:
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I did mean the wine recipe, which sounds really easy so I'll give it a go.
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Thank goodness for that, as making blackcurrant cordial is fruit intensive, and mild winters are resulting in low yields.
We use most of ours for liqueurs or flavouring icecream/yoghurt.
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Did anyone really think I meant how do you make Ribena? Really? :lol: :lol:
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Yeah. Me.
Summat about the way the question was worded ... "Anyone got the ribena recipe?"
:D
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Ok I sit corrected! Mind you with ribena at £2.89 a bottle I may just get blackcurrants from the PYO up the road! :lol: :lol:
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What size bottle of ribena do you use?
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The ordinary size, not the big one!
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1 litre (some books say 12 fl oz. but if you use that amount you will get a light rose' wine). Supermarkets' own blackcurrant high juice normally has more blackcurrant in than Ribena and is cheaper.
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Thanks grannieannie and David.
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I forgot to say that if you boil and add the sugar to the hot/boiling juice, give it a good shake/swirl around when you pour into the demijon because the thick syrup can sink to the bottom as a seperate layer.
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Cheers David
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Some people boil the Ribena for a few minutes but I’ve never bothered and have never had any problems.
On a couple of accasions I've had Ribena wine difficult to start, with a prolonged fermention period and finishing before fermenting out, leaving me with a weak, sweet wine. I attributed these problems to residual preservative due to not boiling enough, and have never had the same problems after making sure it boils for a full 10 mins.
I may be over cautious, but as I make 6 gall batches of blackcurrant & blueberry (just boiled blackcurrant high juice and carton blueberry juice - no water - no need for any added sugar), I don't want anything to go wrong.
Hi david- Please could i have the proportions for your blackcurrent and blueberrry wine? id only like to make a gallon. i'v made riberna wine before but this sounds more interesting. thanks
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i would never have thought of making wine from ribena :shock:
we used to drink ribena hot when we were kids
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Hi david- Please could I have the proportions for your blackcurrant and blueberrry wine? I'd only like to make a gallon. I've made ribena wine before but this sounds more interesting. thanks
I only use that mix for blending with bland wines:
1.25 L Tesco blackcurrant high juice +3.25 L Tesco/Morrisons carton blueberry. The juices contain all the sugar required to get it over 13% ABV, but it is rather strong in flavour unblended.
A MUCH better social drinking wine that I make all year round, containing blackcurrant & blueberry is (for 1 gall):
0.50L (2/3 of a 0.74L bottle) Rocks Organic blackcurrant squash (no preservtives/need to boil).
(http://i178.photobucket.com/albums/w264/DavidsWine/rocks.jpg)
2/3rds of a 1L carton blueberry juice.
1 L of carton cranberry juice.
2 L of Morrisons' chilled "Summerfruits" drink (99p for 2 litres PET bottles and contains apple, strawberry, raspberry and blackcurrant juice - it may taste good enough to make wine out of on it's own, but lots of the flavour is lost during fermentation and the extra blackcurrant & blueberry juice is essential). If they don’t have enough or too much you can freeze it – but don’t be tempted to use their Blackcurrant & Apple instead.
(http://i178.photobucket.com/albums/w264/DavidsWine/Summerfruits.jpg)
333g of sugar will get it to about 12% ABV.
Yeast Nutrient
GP yeast
Pectalase
Save a little juice in the fridge for topping up after several days.
It will have hardly any sediment and be ready to drink as soon as it clears in about 2 months. It’s a really delicious, fruity wine that has been described as both bl**dy lovely and bl**dy gorgeous
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i would never have thought of making wine from ribena :shock:
we used to drink ribena hot when we were kids
So did we as we thought it was full of vitamin C. However my Aussie neice says that they've had to take the "health benefit" aspect of it off bottles out there as someone in NZ tested it and found it to contain no vitamin C, I find this hard to believe as ours is still labelled as containing it, has anyone else heard this? I know about all the sugar etc but can't believe it doesn't contain fruit or even added vitamin c!
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So can I make wine out of any cartons of fruit juice? I haven't made wine for years and fancy having a go again when my building work has finished!
Oh! Hello by the way, got lost here on my way to the henhouse!
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Hi all - newbie here - was interested in the Ribena recipe however a sachet of yeast??? The sachet I had said that it was sufficient for 25 litres of wine, although it was a small sachet - started the wine, seems to be fermenting nicely however only used half the sachet as didn't want to put too much in. Been fermenting now for approx 10 days. I was conscious that this recipe did say a sachet can anybody advise please? Should I put the rest of the sachet in. Thanks
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I'm a bit of a newbie to winemaking too, but I'd follow the directions on the sachet.
I've used several different makes now, and some sachets are enough for only 1 demijohn, whereas others are enough for several.
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Thanks Iobot for this information - I looked on the packet of the yeast and other than saying it was sufficient for 25 litres nothing else was mentioned - I am hoping have I have put enough in we will see how it goes - suppose it's not an expensive wine if it goes wrong!!
Thanks again
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If you're using a standard 1 gallon demi-john, that's equivalent to around 4.5 litres.
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Imnot a wine fan but i reckon i might give that a go. :D
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Ribena is currently on offer at Morrisons 87p a bottle yes 87p.
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Found below on www.zen37219.zen.co.uk website containing many wines that can be home made. First time making it but after swallowing some when sucked to hard on syphon tube found it quite nice and very lively and quick fermentation.
Two tins Blackcurrants (Used 3 Asda 280g)
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin (Used tea as no Tanin available)
Nutrient
1 tsp acid blend or citric acid (Was advised to use less as blackcurrant contains acid)
Yeast
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 2 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
Will be back in several months time to let you know how it tastes.
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I made wine from Blackcurrant High Juice (boiled it for five minutres or so, just to be on the safe side.)
A little bit sweet for my tastes, but my friends love it.
I may have to sample my teabag wine tonight. :)
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My question is, does it taste any good (the Ribena wine I mean) and is it worth all the effort?
If it is I might be joining you all in having a go! :wacko:
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;) Ah Ah I'm suitably inspired, I have got a load of wine making gear up in the loft somewhere, time to get it down its been about 7-8 years since I last used it (not much success), there's about 12 or 15 demijohns that I'm now going to fill, I'm off to look for more recipes, any recommendations?
Could be an interesting summer :wacko:
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Not an expert but I would add a half a cup of very strong Tea to the first recipe in this thread to add some Tannins (As mentioned in later recipes).
Bob
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My question is, does it taste any good (the Ribena wine I mean) and is it worth all the effort?
If it is I might be joining you all in having a go! :wacko:
As the Churchill dog says "Oohhhhhhh Yes!" :D
I made a batch before Christmas, there is thread on here somewhere I think! I used Ribena fruit juice, not cordial, along with a litre of grape juice, added sugar can't remember how much now, tspn each of yeast nutrient and citric acid. Used the bog standard yeast from Wilko's, took about a week to ferment out. I do keep it in the airing cupboard though, at about 22 deg c.
Racked it to a fresh DJ, left for a week to clear and was then going to bottle it. It only got as far as a jug and glass. A most enjoyable weekend. ::)
Nearly forgot, took a gravity reading before and after, turned out at about 10%.
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2 L of Morrisons' chilled "Summerfruits" drink (99p for 2 litres PET bottles and contains apple, strawberry, raspberry and blackcurrant juice - it may taste good enough to make wine out of on it's own, but lots of the flavour is lost during fermentation and the extra blackcurrant & blueberry juice is essential). If they don’t have enough or too much you can freeze it – but don’t be tempted to use their Blackcurrant & Apple instead.
(http://i178.photobucket.com/albums/w264/DavidsWine/Summerfruits.jpg)
discontinued :(
what's the best equivalent?
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i'm abit confused as to what recipe to go by as granniannies recipe is:
1 bottle of original Ribena (not artificially sweetened must be 'Original').
1 teaspoon of citric acid or juice from one lemon.
1 sachet of winemaking yeast.
1 teaspoon of yeast nutrient.
1 1/2 lbs of sugar.
but reading other recipes on other forums they advise 3lbs of sugar.
now i dont want a real sweet wine or a dryish wine something in between.
so should i be adding say 1.5 lbs of sugar :unsure: for a wine in between sweet & dry.
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hello all this is my first post but ive been reading chat allotment for a year now.
last week i started 2 wines, 1 ribena the dilute stuff and 1 robinsons summer fruits also dilute, after boiling for 10mins i added enough sugar to bring the sg upto 1.070 and used wilkinsons yeast and nuetrients, the ribena is still bubbling away and has a sg of 1.030 and the summer fruits stopped bubbling and has a sg of around 1.000, so i racked the summer fruits and i must say even though it still needs time to clear it was a very nice drink, couldnt help getting a taste as i syphoned into a new dj, ive been making fast wines and turbo ciders for a year now and the robinsons summer fruits is the best ive tasted, just hope most of it is clear before Christmas.
i highly recomend the robinsons summer fruit wine to everyone who is looking for a fast wine.
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Just a quick update on my Robinsons sumer fruits wine.
Well i started the wine on the 12th sg 1.050 and racked on the 15th sg1.000, the Wilkinsons yeast really works fast when used with Wilkinsons nuterients and it contains bentonite which speeds up clearing.
On the 17th i racked into 2l pop bottles and moved to the fridge, today 19th, the bottles have compleatly cleared and have a sg of .994 thats got to be getting on for 7%. I was going to leave them both for Christmas but i think one of the 2l wont make it past the weekend.
This has got to be the fastest wine i have ever made, true the sg was only 1.050 and not the normal 1.070 1.100 i usally use but it has cleared so fast that i think i will be making this on a regular basis.
1l of Robinsons dilute made upto 4.5l demi john has left me with a very fruity drink that still has all the flavour of the original drink, just with the added tang of a cider/wine.
I will deffo be making loads more of this, if i make it past the weekend that is.
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i'm abit confused as to what recipe to go by as granniannies recipe is:
1 bottle of original Ribena (not artificially sweetened must be 'Original').
1 teaspoon of citric acid or juice from one lemon.
1 sachet of winemaking yeast.
1 teaspoon of yeast nutrient.
1 1/2 lbs of sugar.
but reading other recipes on other forums they advise 3lbs of sugar.
now i dont want a real sweet wine or a dryish wine something in between.
so should i be adding say 1.5 lbs of sugar :unsure: for a wine in between sweet & dry.
can some 1 clear this up for me plz.
its been about 3 months now since i posted.
thanks