Preparation:

In order to achieve good results it is important that all equipment are clean and sterilised. mark your fermenter at the 23 litre with a felt tip pen .

B. dissolve 3.5kgs of sugar in 6litres of warm water, mix thoroughly and allow to cool to 30C , then pour into the fermentation container. pour the fruit bag into the container.

C. pour sachet A  ( critic acid)into and mix.

D. Add water hot and cold mix to achieve a temp of 23C up to the 23l mark, and mix well . add pack both pack 1 & 2 (yeast) and mix

E. Fit airlock and maintain 23C – 25C, fermentation should start within 24 hours.

F During fermentation mix to release carbon dioxide

G stopping fermentation, dissolve sachet 3 into 0.2lt (1/3 pt)  lukewarm water and pour into fermenter, mix vigorously until all the bubblers are gone and leave for 24 hours, mix a few time to aid clearing and all the carbon is removed, the wine will not clear if all the carbon dioxide is not removed .

H after 24 hours add sachet 4 and mix vigorously and leave for 1 hour then add pack 5 and shake vigorously and leave for 1-2 days . then rack off into a clean container with a syphon .

if your wine kit has a pack fruit juice pack add now mix and bottle .

Vodka, Gin, Whisky, Rum, Tequila, Brandy, Pink Gin.

Pour one bottle on your flavouring into a jug and add 2,125 of 40% alcohol and mix, will make 3 x 750ml bottles .

Spice Rum

add 220gm of white sugar and flavour to your jug and bring up to 2.152 with your 40 % alcohol mix until the sugar is dissolved, will make 3 x 750ml bottles.

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