Prohibition Orange

Trying to get the maximum from your yeast, this is the place to discuss it. Talk about the concentration of alcohol by any means will be removed

Re: Prohibition Orange

Postby ericmark » Thu Nov 19, 2015 04:15

Normally I only brew beer kits. However some got two kits, a Solomon Grundy and a Prohibition. There is already a review on Solomon Grundy and to my mind nice is it was it was a lot of work for 6 bottles when I can buy wine so cheap in the supermarket. However the Prohibition range was again 6 bottles, but to buy Cointreau (Orange) is expensive so a little work to produce 6 bottles to me was well worth while. Most wines don’t come out at 21% ABV very pleased with the results.

The method is completely different to most wines. What you do is make the alcohol then remove any off tastes, then add the taste you want.

So start is 1600 grams of sugar some yeast nutrient and yeast topped up to 4.7 litres (I found my demijohns vary in size and only some are big enough.) and leave for three weeks. There are warnings on how important temperature is says 18ºC to 22ºC then says from 20ºC to 25ºC there is a gradual reduction in the overall alcohol produced with final gravities ranging from 0.980 through to approximately 0.992. However, above 25ºC there is a profound reduction in the performance of the yeast, for example at 27ºC the final gravity is likely to be 1.005 - 1.020. With this example it was a cross my fingers job, I did not have any control on the heat.
It says end of fermentation remove sediment, however my notes say how on transfer it became active again so I did that bit twice. I was impatient then. Then comes a whole series of cleaning out off tastes first charcoal and stabiliser and over 3 days shake the demijohn at least 6 times.

Then Kieselsol and swirl then wait another day.

Then add Chitosan and swirl and wait another 3 days in a cool place.

Then siphon into clean container to remove all the charcoal and add more Chitosan if not clear and swirl then leave in a cool place for about a week.

Again transfer into clean container then add flavour and more sugar. It suggests you may want to add Glycerol. At this point it is ready to drink, it does not need to be bottled and kept.

The instructions are very good. The result is also very good. But will admit it takes some time to go through the stages. I started on 27 Oct 2013 and on 28 Nov 2013 bottled.
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