I've got 4 litres of not-from concentrate fruit juice (26% Apple, 24% carrot juice, 21% orange juice, 7% pressed celery plus water makes up the remainder.
It tastes like tomato juice 'as is' (bloody awful), and was wondering if it's worth trying to make it into something alcoholic rather than chucking it.
2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
- Posts: 1254
- Joined: Sun Jan 24, 2016 19:16
- Location: Thirsk, North Yorkshire