That's right folks, the Wrongbow has spent a short time sat in the corner, thinking about what it's done and is now ready.
The colour and clarity is perfect and it has a proper fizz like its 'posh' cousin Strongbow.
It weighs in between 7 and 10%.
I have had 3 bottles in one go and i was happy that i was sat down! Taste wise it's a little dry, the first bottle was a bit of a challenge to get down but the taste seemed to get better the more I drank!
Next batch will have some currants in to give it some body but I am pretty please with this lot, 40 odd pints of turbo cider for pennies!
So, it's time to bottle up the wrongbow, it fermented loads quicker than I thought but hey ho, it's a reet old sunny day here in Brentford so I ventured onto the back deck.
Here are the bits that I need for this part.
A siphon
Bottles
caps and capper
Sugar cubes or carbonation drops.
I used carbonation drops because I was told they are good! I have no idea but most people use a sugar cube or tea spoon of sugar in each bottle.
Then whack the sterilised siphon into the demi john and give it a little stir. You want a bit of the yeast sediment in the bottle to munch up the sugar and poop out more alcohol and fizz (Now that's science!)
Siphoning is easy and if you are lucky you'll get a gobful of cider as a little bonus. I did and I am suitable reassured that the wrongbow is on track to blossom into the low rate cider that it wants to be. It kind of reminded me of that can of Old English that is still in your hand the morning after a party, warm and acidic but you drink it anyway!
I have it on poor authority that this stuff gets better with age.....
Once I had filled the bottle I used my fancy new bottling thingy, you could use old milk bottles or something but I might give some of these away as presents (you lucky luck soles) so for once made the effort.
And here she is, the first bottle of Wrongbow, created from the cheapest Lidl apple juice, sugar and yeast. I am typing this through tears as if I have just given birth, although a more correct analogy would be 'shat out' rather than given birth!
I then repeated all of that nonsense another 36 times.
After all of that I shifted the little blighters back inside to the fire where they will have a little mini ferment for two days before being banished outside in the freezing cold for a couple of weeks. This will stop the fermentation and allow the cloudy orange infection colour to turn into a sparkling gold sea of mystery....
Gypsies, Tramps and Thieves, I present to you.......
WRONGBOW!
Back in about two weeks where you can watch me and a few idiots friends get ripped from the very seems of reality and or puke.
Not sure why but I always think that cider and reggae seem to complement each other brilliantly, so, now that the fermentation of my death juice has finished I thought I'd wang up this track as an offering to the bubble gods! Reeeespec.
Bottling up tomorrow ready for the second fermentation. The end of the world starts now people, brew up or shut up! X
Nothing much to report right now, the wrongbow has changed from a dark golden sunset colour to a more kind of, er, cloudy urine infection tone.
To really add to the scene our humble narrowboat home has a whiff of appley yeast!
Whilst we are waiting for the 'cider' to finish the first fermentation here's a little poem that someone sent me.
Starkle, starkle, little twink,
Who the hell are you I think.
I'm not under what you call
The alcofluence of incohol.
I'm just a little slort of sheep,
I'm not drunk like thinkle peep.
I don't know who is me yet,
But the drunker I stand here the longer I get.
So just give me one more fink to drill my cup,
'Cause I got all day sober to Sunday up.
Stay tuned for more adventures in chunderland soon!
After an interesting bus trip from Lidl in Hanwell I picked up 20 liters of 100% apple juice (from concentrate) for 18 odd quid.
I then sterilised all of the bits and bobs.
Weighed up the sugar, I was going to use 150g per gallon of juice but wacked in 200g in the end to increase the risk of blindness.
I then warmed up a litre of apple juice on the hob and added the sugar to dissolve. Don't make it too hot as it will kill the yeast. I got all posh and used brewing sugar but to be honest, any old sugar will work, the finer it is the easier it will be to dissolve. Scuse the finger in the shot, I didn't have enough hands and my good lady said she will only join in during the drinking part!
Once added to the Demi John I added the yeast and gave it a gurt shake up! oooh I hear you cry... Champagne yeast! (just as cheap as bakers yeast but less likely to introduce nasties apparently)
I then topped up the Demi John with more apple juice and fitted the airlock (use sterilised water in the airlock)
Next I repeated all of that 3 more times and put all of the Demi Johns all nice and snug next to the fire.
After giving them all a little kiss and a bed time story we hoofed it to Wembly to meet up with C's Brother. We found a pub that sells Guinness for £2.80 a pint, it was also the barmaids first night and she woefully undercharged us! £5.90 for 3 double rum and cokes! Get in!
All these bits were from Amazon, cost about 20 quid and will be used again.
It's at this point that I should add, that if you try this and go blind or something then it is entirely your doing. Be irresponsible and take responsibility for it!
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