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The Tasmanian Home Brewing Supplies Recipe Collection If you have
any problems, contact us at 179
Elizabeth St., Hobart Phone (03)
6234 6230 E-mail at
info@thbs.intas.net
Purchase a 2L apple juice
with no preservatives from the supermarket.
Most apple juices range from 100 - 150 g/L sugar.
This would give you a 6% cider. Add
¼ packet of wine yeast to each 2L of apple juice, put a cotton ball on top of
the bottle and ferment for 4 - 6 days in a warm spot, the hydrometer should read
1000. Bottle with half a teaspoon of sugar to each stubby, keep in
a warm place for 3 - 4 weeks and enjoy!!!! Purchase a 2L apple juice
with no preservatives from the supermarket.
You need to draw off some juice and dissolve 50 - 100g sugar.
Add this back to the rest of the juice and let it ferment, as above.
Once the wine is finished it will be 10 - 12% and bottle without the
sugar. Enjoy!!!! APPLE CIDER FROM YOUR OWN FRUIT Crush the apples and
extract the juice, or purchase the juice direct from the factory. To each 5
litres of juice, add two crushed Campden Tablets and let stand for 12 hours to
kill the wild yeasts. Then add 1
teaspoonful each of pectic enzyme and yeast nutrient per 5 litres, plus some
wine yeast. Fit an air lock and
allow to ferment right out. At this
point bubbling will cease through the air lock and the hydrometer will show a
reading of 1000. Leave to stand for
a further two days to clear, then bottle with one teaspoonful of sugar to each
750ml bottle. The cider will be
ready to drink in 3 - 4 weeks, but will be much better if left for 3 - 6 months. APPLE CIDER FROM A KIT Cider kits can be purchased
that make 25L of cider at 6%. Add
the kit and 1kg of sugar to your barrel then add 8 to 10 litres of hot water.
Fill up with cold water. Add
the yeast and follow normal brewing instructions for beer. Apple Wine
Mixed windfalls are best.
Do not peel or core them. Chop
them finely using the juice of 1
lemon to stop them going brown. Dissolve
the sugar in 2 litres of hot water in a bucket, add the apples, acid, enzyme and
nutrient and top up to 5 litres. Make
sure the temperature is 20 - 24 ºC and pitch in the yeast.
Cover and ferment for 3 - 5 days making sure you plunge the fruit 3 times
a day. Strain the liquid off and
press out as much juice as possible, discarding the pulp, and put in a 5 litre
bottle. Fit an airlock and ferment until the hydrometer reads 990.
When wine falls clear, rack 3 times at intervals of about 2 weeks, adding
one crushed campden tablet at each racking. Stabilise wine with potassium
sorbate at the final racking, sweeten to taste, then bottle.
Mature for at least 6 months. Pear Wine
Really ripe pears, even sleepy ones are best. Do not peel or core them. Chop them finely, being careful to save any juice. Dissolve the sugar in 2 litres of hot water in a bucket, add the pears, acid, enzyme and nutrient and top up to 5 litres. Make sure the temperature is 20 - 24 ºC and pitch in the yeast. Cover and ferment for 3 - 5 days making sure you plunge the fruit 3 times a day. Strain the liquid off and press out as much juice as possible, discarding the pulp, and put in a 5 litre bottle. Fit an airlock and ferment until the hydrometer reads 990. When wine falls clear, rack 3 times at intervals of about 2 weeks, adding one crushed campden tablet at each racking. Stabilise wine with potassium sorbate at the final racking, sweeten to taste, then bottle. Mature for at least 6 months.
Contact InformationPhone & Fax (0362) 346230 Postal address 179 ELIZABETH STREET, HOBART TAS 7000
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