Homebrew Wine & Beer Making Supplies Online. Call us on 01271 374123

Wishlist Beer Kits My Account

Spirits Mixing Instructions.

Spirits Mixing Instructions.

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.

..

 

Add to Wishlist
Category:

Related products

  •
    Quick View
    Bread, Cake,Yeast & Flavours Mixing Instructions Extra Strong Yeast Mixing Instructions £0.00
    Add to Wishlist

    1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

    2. Add 5-10 liters of hot water to your 30-liter fermenter (30-liter plastic bucket with lid is recommended). Then add 8 kg standard white sugar, mix well, make sure all is dissolved before you proceed.

    3. Top up with lukewarm water to final volume 25 liters.
    Important: check temperature, it should not be higher than 30°C.

    4. Add Turbo Yeast and nutrient pack and mix it slowly.Cover fermenter with lid and put airlock about half full of water.

    5. Leave to ferment at room temperature (ideal temperature is 20-25°C and preferably constant during whole fermentation process). Fermentation takes 3-5 days

    6. When fermentation process is over, transfer the liquid into another fermenter using a siphon and leave the sediment behind so you can discard that before you proceed to use your wash.  add pack A  Fully degas and After 1 hour add pack B and mix well and to leave to settle about 24 hours.

    You will need a water purifier to make the spirit you need, go to https://www.camelcakes.co.uk/contents/en-uk/d3.html

    Note: mixture’s temperature before adding of yeast to it should not exceed 25 – 30°C.

    5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

     

    Read more
  • Quick View
    Bread, Cake,Yeast & Flavours Mixing Instructions Fruit Cake Instructions
    Add to Wishlist

    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 .

     

     

     

     

    Read more
  • 20191108 142655
    20191108 142655
    Quick View
    Bread, Cake,Yeast & Flavours Mixing Instructions Greek kit Instructions £0.00
    Add to Wishlist

    Instruction

    to make 23 L of wine

    1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

    2. Pour Mixed fruit powder Pack into fermenter,add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

    3. Top up to 23 lit with water.
    Check the temperature is below 28-30°C.

    4. Evenly sprinkle wine Yeast & yeast Nutrients over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times under prosses and mix slowly.

    Note: mixture’s temperature before adding of yeast to it should not exceed 25 – 30°C.

    5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

    2

    When the fermentation
    is complete after 7-10 days

    1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

    Clarification:

    2. Prepare a Gelasol & wine Stabilizer solution. Warm up 0.5L of wine from your fermenter till 50-60C, add Gelasol, mix well and leave for 30 min. Then add the solution directly to the fermenter. Add ClariSil to the fermenter and mix well again.

    The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months

    Read more
  • Quick View
    Bread, Cake,Yeast & Flavours Mixing Instructions Bread Mix (BP) Instructions £0.00
    Add to Wishlist

    Waiting for info

    Read more