Reply With QuoteOK, Fab.... look oot for the green co-op bag and the red shoes
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Music Hall Tuesday evening 7pm okay? Outside on the doorsteps and I’ll wear a pink ribbon.Originally Posted by NaeMairNeeps
Aah .... OK, that might explain one or two things.... Ah didna notice Ah'd reached ma limit.
When ye say 'next week' ... dae ye mean startin' tomorrow? In any case, Ah can meet ye at the Music Hall ony time, nearly ony evenin' which suits yersel.
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OK, Fab
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OK, wines drapped aff ... one bottle o' Melon and Apple, and the bonus bottle o' Rose Petal.
Good tae meet meet ye Sheepcrooky min ... enjoy
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Cheers min. Into the bar fridge overnight. Nicely chilled to enjoy watching the game tomorrow.OK, wines drapped aff ... one bottle o' Melon and Apple, and the bonus bottle o' Rose Petal.
Good tae meet meet ye Sheepcrooky min ... enjoy
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OK ... so noo it's time tae share the Melon an' Apple wine recipe ....
Ingredients:
1 honeydew melon
500mls Apple juice
1kg bog standard sugar
1 teabag
Approx 40mls Lemon/lime juice
yeast, nutrient, pectolase.
water to one gallon.
As always, whap a couple o' pints o' bilin' water in the bucket ower one teabag (the tannin supplement).
Stick the lid n for a few mins .... jist tae mak double sure that the bucket is 100% sterile. Whap in the sugar and stir til dissolved ... then plop the apple juice in there.
Replace the bucket lid til yev delt wi the melon.
Ye want tae add as much o' the melon flesh as ye can liberate fae the skin.
How ye dae that is yer ain business, but I tend tae stick the melon on a large, flat, lipped, clean tray, then cut it lengthways intae quarters. Each quarter, I score the flesh tae the skin wi a sharp knife, then 'liberate' the slices (seeds as weel) ower the bucket wi a big servin spoon. ... then Ah scrape onythin scrapable wi that servin spoon fae the skin, ower the bucket.
OK ... next, Ah add water tae a gallon ( and a wee, wee bit ... cos some solids will be removed later) ... then Ah check the temperature will be fine tae add the yeast, nutrient and the (prob unnecessary in this case) pectolase, and aboot 40mls o' lime/lemon juice ( gies the yeast a comfy acidic hame
Dae the above, and yer wine will be gan daft by the next day!
Each day, gie the must a steer ... better still, get yer hands clean, and squish athin squishable ... repeat for 4 tae 5 days.
Then ... strain.
Personally, I find it mair efficient durin the strainin process tae sit the bucket next tae the chunty, and stick a pair o' clean hands intae the bucket, pick up floatin solids, and squish like **** ... and drop the squished solids doon the lavvy pot.
Tip! .... afore ye get yer hands in the mix, aye .. clean them .... but .... top yer lavvy sink up wi warm water so if ye need tae rinse and dry ( wi a clean towel nearby) ... it'll save ye a load o' grief ... actual and potential!
Onywye ... havin squished the floaty stuff, ye might want tae 'dig' deeper, but fittivver, ye will already hae made the strainin a lot easier.
Strainin .... prepare a sterile demijohn per gallon .. plop a funnel in, topped wi either a strainin bag, or, as I prefer, a sieve ... (actually cheaper than a strainin bag, and easier tae clean efter! ) .... and pour yer wine fae the bucket, intae the ol' jar.
Fit the clean, sterile airlock, an' enjoy the blup - blup music!
Ah reckon that's aa ye need tae ken for noo
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This reminds me of Superpig by Wuillie Rushton
I made my first Sunday dinner using his instructions.
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The phrase I remember was
“Melt some lard* how much is some?
About the size of a packet of ten”
RIP Wuillie Rushton, a sad miss
* Lard, this was the mid seventies, oil was for greasy foreigners and olive oil was something you got from the chemist.
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Cheers Neeps
Be mid December afore am hame , but will be on this asap 👍
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Recipe is per gallon?
Multiples of the above depending on volume being brewed ?
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Aye
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