prison break fan wrote:Can I please have the Ribena recipe? Many thanks! pbf.
Hi
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.
Great recipe and we hope you'll join in loads more (especially more recipes )
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Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
I want to try the Ribena recipe, but yeast nutrient isn't available anywhere near me. Is there something I can use as a substitute? I've read 'rumours' on the internet that a crushed multi-vitamin will suffice. What do you think?
Yeast, once you manage to establish a strong colony, produces its own nutrient from the dead yeast cells which sink to the bottom of the wine. As there isn't a strong colony at the beginning of fermentation, the addition of nutrient speeds things up. You can make wine without it, but not as easily or quickly. If you can't get hold of the usual stuff (diammonium phosphate - more or less plant food) then you can fiddle the dead yeast cell thing by the addition (per gallon - an Imperial one, not a US one) of a quarter-teaspoon of Marmite/Vegimite (which is, after all, dead yeast). Don't overdo it, though, or your wine will taste like ... well ... Marmite. Dead yeast cells (and Marmite) contain a lot of vitamin B1.
The separate addition of vitamin B1 has been a fairly recent development (well, about 25 years now), and it's usually added at the rate of 5mg to 10 mg per gallon. If your multivitamin tablet/capsule/whatever contains about that much B1, then crush away and add it (or halve it or quarter it). Better still, buy B1 tablets (usually far too strong), crush a few of them and then divide out the powder into approx. 10mg doses (you don't have to be too accurate about this). Even better still, buy winemakers' B1 tablets which have the requisite dose already there. What B1 does is to go a long way to replicating the dead yeast cell situation - not perfectly, but it certainly helps. It's regarded as an energiser rather than a nutrient, but I think that's a very fine line.
I add diammonium phosphate AND vit. B1 to get the best of all possible worlds. However, if you can't get the "proper" nutrient, anything is better than nothing at all. I think that's all a very long-winded way of saying yes, your multi-vitamin will help.
Mike
The secret of life is to aim below the head (With thanks to MMM)
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