The Basic Steps In Making Homemade Wine With Ribena Syrup

Ribena is a famous syrup made of excellent quality that could well be added to fermenting 'musts' made up from fresh fruits of your choice to get special results. If you wish to use Ribena in winemaking, you must reduce accordingly the amount of sugar in whichever homemade wine recipes you have in mind. Of course, the addition of one or two bottles of Ribena per gallon would make a vast improvement to the flavour and even to the quality of the wine.

One extra bonus is that there is no fruit to buy! Best of all, Ribena has been treated with a pectin-destroying enzyme, which means that you can boil it without fearing pectin clouding the finished wines. Boiling kicks off the SO2 and gives you a wine flavored like cooked blackcurrants. The over all goal with using the Ribena is that you can reduce sugar needed. The steps you can use for the addition of Ribena syrup are listed below.

Step 1: I use two bottles of Ribena diluted with twice the amount of water (four bottles full). Add yeast to the mixture be sure it is allowed to ferment for ten days.

Step 2: When the ten days of fermentation have ceased, two more bottles of Ribena and one bottle of water can be added and the mix and again be sure it is allowed to ferment for ten more days.

Stage 3: After twenty days of fermentation, two bottles of Ribena and one more bottle of water were added. The mixture was then allowed to ferment for completion, taking, in all, three months. Of course, the result was a good, round wine flavored delightfully though not too strongly of fresh blackcurrants.

Fermentation should be done in small-necked bottles plugged with cotton wool or fermentation locks. Racking wasn't carried out until about a month after the final addition & monthly racking followed until fermentation stopped. At a young age, this wine was nice to drink, but it improved enormously after 6 months.