Homemade & Commercial

Wine, Beer, Spirits, Cider & Mead Guides

Alcoholic beverages; most commonly beer and wines made at home. Brews made from brewing kits purchased at shops specialized in spirits. The Beer Pirate features homebrew recipes, equipment requirements, and commercial productions information; and all the best practices needed to make that perfect batch!

You get the wine absolutely clear and right for drinking, then to each ½ gallon you add 2 dessert spoonfuls of white vinegar and the juice of half a lemon, or to each gallon 2 tablespoonfuls of white vinegar and the juice of one lemon. You mix it well through the wine then put it into small bottles, say pint size. You can put stoppers in if Tau are using that type of bottle, or you can put ordinary corks well in and then, with a piece of calico, say a 4-inch or a y-inch square, tie the corks in. Put the calico over the cork, bring it down on to the neck and tie the string around firmly, until you want to use it.

After one to five months, when the cork is released, it will bubble merrily into the glass and in the glass for a minute or so. At home, we add the” magic” regularly in July, then we drink the wine any time from one month to five months later having often had it until Christmas-but there is a snag to this! Someone, usually a man, says “If it is good at five months, it will be better at twelve “, and that’s where he will fall down, because we once kept some and it was totally flat at one and two years old.

Never put more than 2 tablespoonfuls of white vinegar and the juice of I lemon to a gallon. You get plenty of bubble with that.

The white vinegar with lemon juice makes the wine bubble and jump about in the glass as you pour it and does not alter the color.