Home Brewing: Winnies Knicker Rotter

Ah now for Nan's speciality Winnies Knicker Rotter AKA Wheat and Raisin wine

Ingredients

• Wheat 1lb
• Brown sugar 2 1/2lb
• Raisins 2 lb
• Citric acid 2 tbsp
• Water 1 gallon
• Yeast and nutrient
• Amylozyme

Soak the wheat in a pint of water overnight to allow it to soften.
Mash it up with the raisins and pour on hot water.
Add the citric acid and allow it to cool to luke warm.
Add the enzyme, yeast and nutrient, cover well and leave to stand for at least ten days. Don't forget to stir it every day.
Strain the mixture and pour into the fermenting jar. Add the air lock and leave until it clears.
Don't bottle it until the fermentation has finished.
If it's not sweet enough for you add more sugar and allow to ferment more.

Home Brewing: Who'd've thought it?

Here we go with the 'Who'd've thought it?' recipe AKA Blackberry wine

Ingredients

• Blackberries 4lb
• Sugar 3lb
  
• Water
  
• Yeast Nutrient
  
• Pectic Enzyme

If you find any maggots remove them. They don't add to the wine very well!

Pop the blackberries into a plastic bucket and mash them up. When that's done pour over boiling water and stir well. Once it's lukewarm add the pectic enzyme.

After a day add the yeast and nutrient. Cover the bucket and stir each day for four to five days

Strain the must through some netting or muslin onto the sugar. Stir until sugar is dissolved. Pour into a fermenting jar, fill to shoulder and fit an air lock. Any spare must can be kept in a small bottle also with air lock or cotton wool plug.

When it's stopped foaming over the top of the jar add the spare must to base of neck

Leave until clear then rack