Anyone know of the types of apples available in Egypt?
Why ? I'm fed up with Stella, so if you can't beat them, make it.
Instead of Ben & Jerry's, it'll be Barry & Georgies sparkling dry Cider, form a queue....
Apples
Moderators: DJKeefy, 4u Network
Apples
Upon my return I will be buying up as many different types of apples as grown in Egypt.
Anyone know of the types of apples available in Egypt?
Why ? I'm fed up with Stella, so if you can't beat them, make it.
Instead of Ben & Jerry's, it'll be Barry & Georgies sparkling dry Cider, form a queue....
Anyone know of the types of apples available in Egypt?
Why ? I'm fed up with Stella, so if you can't beat them, make it.
Instead of Ben & Jerry's, it'll be Barry & Georgies sparkling dry Cider, form a queue....
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Horus
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So you will be building a cider press next, get your plans here:
http://cgi.ebay.co.uk/PLANS-scrumpy-cid ... 3cacfcca5b
http://cgi.ebay.co.uk/PLANS-scrumpy-cid ... 3cacfcca5b
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Rachel turner
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- Location: uk
Not sure if you can wait this long - but as the mangoes are bountiful perhaps set some aside for a tipple later in the year.
* 3-4 lbs fresh mango
* 2-1/2 lbs finely granulated sugar
* 7-1/4 pts water
* 1-1/2 tsp acid blend
* 1/2 tsp pectic enzyme
* 1 tsp yeast nutrient
* 1/4 tsp tannin
wine yeast
Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in primary. Mash the flesh with your hands or a sterilized potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient. Cover and allow to cool to room temperature. Add pectic enzyme, cover primary and set aside for 12 hours. Add yeast and recover the primary. Squeeze bag 2-3 times daily for 10 days. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a "second wine"). Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilize, sweeten to taste, wait 10 days, and put into bottles. Age this wine a year before drinking. Serve chilled or over ice.
*
* 3-4 lbs fresh mango
* 2-1/2 lbs finely granulated sugar
* 7-1/4 pts water
* 1-1/2 tsp acid blend
* 1/2 tsp pectic enzyme
* 1 tsp yeast nutrient
* 1/4 tsp tannin
wine yeast
Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in primary. Mash the flesh with your hands or a sterilized potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient. Cover and allow to cool to room temperature. Add pectic enzyme, cover primary and set aside for 12 hours. Add yeast and recover the primary. Squeeze bag 2-3 times daily for 10 days. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a "second wine"). Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilize, sweeten to taste, wait 10 days, and put into bottles. Age this wine a year before drinking. Serve chilled or over ice.
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