Pakistani cordial wine

I've been working in London this week, whilst in Tesco I saw a strange looking bottle of cordial in the world food section, it's called Rooh-Afza summer drink of the east and it has loads of sugar in it so I thought I would stick it in a DJ top up with water and see what happens. It came out like syrup really thick. The SG was 1.084, if I ferment to 1.000 will that give me a abv of 6%?

I'll post some pics soon.

did you check for any preservatives additives etc as they will really need to be boiled off before fermentation

[oldbloke]

Google reveals it has sodium benzoate as preservative. That's not a sulphite or sorbate, so I can't recall if it needs boiling off.

Google (well homebrewtalk.com) seems to think it /will/ stop the yeast

Found a paper suggesting if you get the pH up to at least 7 (!!!) the sorbate loses effectiveness. Then maybe you could put the acid back once fermentation was well underway. Bit of a faff though

[31bb3]

Interesting what does it taste like ??

Interesting what does it taste like ??

In't O' curry..

[31bb3]

Interesting what does it taste like ??

In't O' curry..

Thought you would know being from that neck of the woods we dont get may pakistani's in the midlands lmao

Interesting what does it taste like ??

In't O' curry..

Thought you would know being from that neck of the woods we dont get may pakistani's in the midlands lmao

To be honest I didn't think about that as I've only just started brewing. I've just looked on the bottle and it has e210 and citric acid. It's in the dj now and started bubbling away so I'm guessing it'll work, I used a champagne yeast from my local store. It tastes nice but strange. I think I can taste like cardamom and honey. I'll post pic right now.

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Ingredients

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[Moley]

The SG was 1.084, if I ferment to 1.000 will that give me a abv of 6%?

An 84 point drop would be just over 11%.

If the jar wasn't full and you then top up with water, that could drop to around 9 or 10%.

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Thanks I must be getting my sums wrong!

Be an interesting outcome on this....

Interested to know why you must keep it above 20°?