A selection of beverage tried and tested recipies for the brave of heart courtacy of good freind.

A selection of beverage tried and tested recipes for the brave of heart courtesy of good friend.

ENJOY

RECIPE:

NOW THIS IS A CHEAP VERSION OF AN OLD RECIPE BUT IS A LOT BETTER AND QUICK TO BREW AND A SUPPER STRONG ALE.

EQUIPMENT

PLASTIC BUCKET PLASTIC SPOON TIN OPENER AIR LOCK

POINT{1} WASH OUT EVERY THING WITH HOT WATER TO KILL THE GERMS.

POINT{3} MIX TWO 1.8kg TINS OF BITTER TOGETHER IN A BREWING BUCKET ADD TEN PINTS OF BOILING WATER AND 2kg OF BREWING SUGAR STIR UNTIL EVERY THING IS MIXED

POINT{4} ADD ONE TIN OF TREACLE AND STIR.

POINT {5} NOW ADD THIRTY PINTS OF COLD WATER TO BRING THE BREW UP TO FORTY PINTS.

POINT {6} ADD A LIVE YEAST CULTURE AND STIR PLACE ON THE LID AND AIR LOCK THEN LEAVE IN THE WARMTH FOR TWO WEEKS OR UNTIL THERE ARE NO BUBBLES ON THE TOP OF THE BREW.

POINT{7} BOTTLE AS PREVIOUS BREWS.

EQUIPMENT

PLASTIC BREWING BIN AND LID, PLASTIC SPOON, AIR LOCK, STRAINING BAG, GLASS DEMIJOHN

BORED CORK BUNG, SCALES.

INGREDIENTS

4 lbs OF OLD CARROTS

1/5 lbs OF RAISINS

3lbs OF WHITE GRANULATED SUGAR

1/5 PINT FRESHLY MADE STRONG TEA

THE JUICE OF TWO LEMONS

THE JUICE OF TWO ORANGES

1 HEAPED TEA SPOON OF DRIED ALL-PURPOSE WINE YEAST

1 TEA SPOON OF NUTRIENT

1 GALLON OF TAP WATER

POINT {1} WASH AND SCRUB THE CARROTS THEN GRATE OR MINCE THEM

POINT {2} PLACE CARROTS IN A LARGE PAN WITH FOUR PINTS OF WATER AND BRING TO THE BOIL THEN SIMMER UNTIL CARROTS ARE TENDER

POINT {3} CHOP RAISINS AND PUT THEM IN THE BREWING BIN THEN ADD THE SUGAR

POINT {4} STRAIN THE HOT CARROT WATER OVER THEM

POINT {5} STIR UNTIL THE SUGAR IS DISSOLVED

POINT {6} MAKE UP TO NEARLY ONE GALLON WITH BOILING WATER

POINT {7} WHEN THE BREW IS COOL ADD TEA, STRAINED LEMON AND STRAINED ORANGE JUICE, YEAST AND NUTRIENT

POINT {8} STIR AND PUT ON LID WITH AIR LOCK

POINT {9} LEAVE IN THE WARMTH FOR TEN DAYS

POINT {10} YOU MUST STIR THE BREW EVERY

POINT {11} AFTER TEN DAYS POUR INTO STRAINING BAG AND STRAIN INTO DEMIJOHN THEN ADD BUNG AND AIR LOCK

POINT {12} BE CAREFUL TO LEAVE SEDIMENT BEHIND

POINT {14} WHEN THERE ARE NO MORE BUBBLES PASSING THROUGH THE AIR LOCK IN THE DEMIJOHN THIS MEANS THAT FERMENTATION HAS CEASED

POINT {15} ADD ONE CAMPDEN TABLET TO THE WINE AND LEAVE UNTIL CLEAR

POINT {15a} IF YOU DO NOT WISH TO WAIT FOR MONTHS FOR THE WHISKY TO CLEAR YOU MAY CLEAR IT BY USING A WINE FILTER OR BY USING A COFFEE FILTER SYSTEM.

POINT [16} WHEN CLEAR SYPHON THE CARROT WHISKY INTO A PLASTIC BOTTLE SEAL THEN PLACE IN THE FREEZER UNTIL THE CONTENTS ARE FROZEN SOLID.

POINT {17} WHEN FROZEN SOLID LEAVE TO DEFROST SO THE WHISKY WILL MELT INTO THE CLEAN DEMIJOHN, THIS IS BEST DONE BY STANDING BOTTLE IN PLASTIC FUNNEL PLACED IN DEMIJOHN AND ALLOWING THE ALCOHOL TO MELT INTO THE DEMIJOHN WHILE THE WATER EVAPORATES "PLEASE NOTE THAT THIS IS ILLEGAL" YOU ARE NOT ALLOWED TO GET PISSED ON THE CHEAP!!.

"WE CALL THIS DISTILLATION" AINT IT GREAT!!!!!

THIS WILL MAKE 16 PINTS OF HEALTH GIVING ALE

INGREDIENTS

2lbs OF DARK SPRAY MALT {POWDER}

2oz DRY DANDELION HEADS

2oz CRACKED CRYSTAL MALT GRAINS

2lbs OF LIGHT BROWN SUGAR

BEER YEAST

STEP {ONE} PLACE SIX PINTS OF WATER INTO A PAN BRING TO THE BOIL

STEP {TWO} ADD ALL THE INGREDIENTS EXCEPT THE BEER YEAST

STEP {THREE} STIR AND SIMMER FOR TEN MINUTES

STEP {FOUR} STRAIN INTO BREWING BIN THEN ADD TEN PINTS OF COLD WATER

STEP {FIVE} PITCH {ADD} YEAST INTO MIXTURE AND STIR

STEP {SIX} COVER WITH A LID AND A AIR LOCK

STEP {SEVEN} PLACE IN THE WARM FOR TWO WEEKS

STEP {EIGHT} BOTTLE OR BARREL REMEMBERING TO PRIME BOTTLES WITH A LEVEL TEASPOON OF SUGAR EACH AND BARRELS WITH THREE TABLE SPOONS OF SUGAR FOR A SIXTEEN PINT BREW

STEP {NINE} LEAVE BREW IN THE WARMTH FOR FOUR DAYS THEN PLACE IN THE COOL FOR TWO WEEKS OR UNTIL CLEAR

THE HEALTH GIVING PROPERTIES ARE THE PURIFICATION OF THE BLOOD LIVER AND BLADDER

THIS IS A DRY TASTING ALE BUT REFRESHING AND LIGHT

"TO MAKE 16 PINTS"

INGREDIENTS

8lbs OF FRUIT ELDERBERRY

2 TEASPOONS OF CWE WINE YEAST"ACTIVATED"

1 TABLET OF PECTIC ENZYME

2 TEASPOONS OF YEAST NUTRIENT

2kg BAG OF WHITE GRANULATED SUGAR

2 CAMPDEN TABLETS

EQUIPMENT

TWO 2 GALLON DEMI JOHNS, ONE BREWING BIN, AIR LOCK, PLASTIC SPOON, SMALL MESH STRAINING BAG, TWO CORK BUNGS HOLED, LARGE PAN, TWO AIR LOCKS, KITCHEN SCALES, POLYTHENE FUNNEL, SYPHON TUBING.

STEP {ONE} WASH BREWING BUCKET OUT WITH BOILING WATER

STEP {TWO} REMOVE ALL THE BERRY'S FROM THE STALKS WITH A FORK

STEP{THREE} ADD TO THE BREWING BIN

STEP {FOUR} ADD SIX PINTS OF COLD WATER TO THE FRUIT

STEP {FIVE} ADD TWO CRUSHED CAMPDEN TABLETS TO THE FRUIT AND COVER AND LEAVE FOR 24 HOURS "this will kill of any random yeast which will kill the wine yeast"

STEP {SIX} BOIL FIVE PINTS OF WATER

STEP {SEVEN} ADD THE SUGAR AND STIR UNTIL DISSOLVED

STEP {EIGHT} ADD TO THE FRUIT IN THE BIN

STEP {NINE} NOW ADD FIVE PINTS OF COLD WATER TO THE BIN

STEP {TEN} ADD THE ENZYME, NUTRIENT THEN STIR WELL THEN ADD THE YEAST

STEP {ELEVEN} STIR WELL PUT ON LID AND AIR LOCK AND LEAVE IN THE WARM FOR SEVEN DAYS

STEP {TWELVE} STIR TWICE DAILY FOR A WEEK

STEP {THIRTEEN} TRANSFER AND FILTER THROUGH THE MESH BAG INTO THE DEMIJOHNS

STEP {FOURTEEN} PLACE HOLED BUNGS AND AIR LOCKS INTO DEMIJOHNS

STEP FIFTEEN} LEAVE TO FINISH FERMENTING IN THE WARMTH FOR SEVEN DAYS I.E.: WHEN NO MORE BUBBLES ARE PASSING THROUGH THE AIR LOCK

STEP {SIXTEEN} SYPHON THE WINE INTO THE BREWING BIN

STEP {SEVENTEEN} WASH OUT THE DEMIJOHNS THEN POUR THE WINE BACK IN AND REPLACE AIR LOCKS

STEP [EIGHTEEN} PUT THE DEMIJOHNS INTO A COOL PLACE UNTIL CLEAR 3 MONTHS+

STEP {NINETEEN} WHEN CLEAR SYPHON BOTTLE AND CORK AND LEAVE FOR 3 MONTHS MINIMUM OR 1 YEAR MAXIMUM.

INGREDIENTS

2kg OF GRANULATED SUGAR

2lbs OF SPRAY MALT LIGHT

500g OF DEMERARA SUGAR

12oz FRESH ROOT GINGER

2pkts: OF CHAMPAGNE YEAST

1 TANIN TABLET

1 TEASPOON OF CITRIC ACID

POINT {1} GRATE GINGER

POINT {2} SLICE GINGER AS THIN AS YOU CAN

POINT {3} BOIL FOUR PINTS OF TAP WATER IN A LARGE SAUCEPAN THEN ADD ALL THE INGREDIENTS EXCEPT YEAST AND CITRIC ACID AND TANIN TABLET.

POINT {4} SIMMERS THE MIXTURE FOR THIRTY MINUTES.

POINT {5} POUR EIGHT PINTS OF COLD WATER INTO YOUR PLASTIC BUCKET THEN ADD THE MIXTURE IN YOUR SAUCEPAN, LEAVE TO COOL TO HAND TEMPERATURE, THEN ADD OTHER INGREDIENTS, GIVE IT A GOOD STIR AND COVER.

POINT{6} PLACE PLASTIC BUCKET IN THE WARMTH"BATHROOM"

POINT {7} STIR ALE MIXTURE EVERY DAY FOR A WEEK.

POINT {8} COLLECTS TWELVE GLASS BEER BOTTLES

POINT {9] WHEN NO MORE BUBBLES ARE RAISING TO THE SURFACE OF THE BREW THIS MEANS THAT THE BREW HAS FINISHED FERMENTING.

POINT {10} PLACE ONE

LEVEL TEASPOON OF SUGAR IN EACH BOTTLE THEN SYPHON THE GINGER ALE INTO THE BOTTLES

POINT {11} CAP THE BOTTLES WITH BOTTLE TOPS"SEE MEMO"AND MIX BY GENTLY SHAKING THE BOTTLES

POINT {12} PLACE THE BOTTLES IN THE WARMTH FOR THREE DAYS THEN MOVE TO A CELLAR OR SHED FOR TWO WEEKS OR UNTIL THE ALE IS CLEAR.

POINT {13} WHEN POURING THE ALE INTO A GLASS BE CAREFUL NOT TO POUR IN THE SEDIMENT IN THE BOTTOM OF THE BOTTLE AS THIS WILL MAKE YOU WANT TO VISIT THE TOILET, CAN, SHIT HOUSE, ETC:

MEMO

TO CAP THE BOTTLES I USE A BOTTLE TOP CALLED A CROWN CAP THEN I CLAMP THIS TO THE TOP OF THE BOTTLES BY USING A CAPPING TOOL YOU MAY PURCHASE THIS FROM ANY BREWING SHOP.

INGREDIENTS

RHUBARB 4lbs {YOUNG STALKS ONLY}

WHITE GRANULATED SUGAR 4lbs

TARTARIC ACID 1/2 TEASPOON

YEASTS NUTRIENT 1/2 TEASPOON

PECTIC ENZYME 1 TEASPOON

VITAMIN B TABLET {3mg}

WINE YEAST

1/2 PINT OF RED GRAPE CONCENTRATE

2 kg OF GRANULATED SUGAR {FOR SUGAR SYRUP}

STEP {ONE} REMOVE LEAVES AND WASH STEMS

STEP {TWO} CHOP STEMS AND PLACE INTO BREWING BIN

STEP {THREE} COVER WITH WHITE SUGAR 4lbs

STEP {FOUR} LEAVE FOR 24 HOURS TO EXTRACT THE JUICE

STEP {FIVE} ADD FOUR PINTS OF HOT WATER TO RINSE THE JUICE AND SUGAR AWAY FROM THE RHUBARB

STEP {SIX} THROW THE RHUBARB AWAY

STEP {SEVEN} MAKE UP TO EIGHT PINTS WITH WARM WATER, WHEN THE LIQUID IS AT ROOM TEMPERATURE ADD THE GRAPE CONCENTRATE PECTIC ENZYME AND TARTARIC ACID, B TABLET {CRUSH FIRST}, YEAST NUTRIENT AND WINE YEAST.

STEP {EIGHT} STIR WELL AND COVER WITH THE BIN LID AND AIR LOCK, THEN LEAVE IN THE WARM FOR TWO WEEKS OR UNTIL FERMENTATION STOPS

STEP {NINE} SYPHON INTO DEMIJOHN BEING CAREFUL NOT TO DISTURB SEDIMENT, PLACE ON BUNG AND AIR LOCK AND LEAVE IN A COOL PLACE TO ALLOW THE WINE TO CLEAR THEN BOTTLE

RECIPE:

{APPLES BITTER AND SWEET}

{GRANULATED SUGAR}

{WINE YEAST}

{H20, WATER, TAP WATER IS OK!}

{PECTOLAZE FRUIT ENZYME}

EQUIPMENT

LARGE PLASTIC BUCKET, PLASTIC SPOON, SHARP KNIFE, CHOPPING BLOCK.

{POINT 1} WASH ALL ITEMS IN HOT WATER BEFORE USING, SO THAT ANY GERMS ARE KILLED.

RINSE WITH COLD WATER AND THEN DRY.

{POINT 2} WASH APPLES THEN CHOP THEM INTO CUBES. "8kg"

{POINT 3} PLACE APPLES INTO BUCKET.

{POINT 4} ADD SUGAR THEN CRUSH DOWN TO A PULP. "5kg"

{POINT 5} ADD ENOUGH HOT WATER TO COVER APPLES.

{POINT 6} ADD PECTOLAZE ENZYME.

{POINT 7} MIX YEAST WITH WARM WATER, ALLOW GROWING.

{POINT 8} ADD ENOUGH COLD WATER TO BRING THE PULP TO ROOM TEMPERATURE

{POINT 9} WHEN THE YEAST IS FROTHY ADD TO THE BUCKET

{POINT 10} GIVE IT A GOOD STIR AND COVER WITH A LID OR A CLOTH AND STIR TWICE A DAY FOR TWO WEEKS.

{POINT 11} AFTER TWO WEEKS STRAIN PULP THROUGH A TOWEL OR A CLEAN PAIR OF LADIES TIGHTS BACK INTO THE BUCKET THEN REPLACE LID.

{POINT 12} PLACE BUCKET IN A COOL PLACE UNTIL THE LIQUID BECOMES CLEAR, THIS IS WHAT I CALL SCRUMP.

DANGER THE LEVEL OF BOOZE IN THIS DRINK 10%+ BY VOLUME WILL F**K UP YOUR BRAIN SO DO NOT DRINK PINTS UNLESS YOU WANT TO HOWL AT THE MOON THEN DIE.!!!!!!!!!!!!!!!!!!!! YOU HAVE BEEN WARNED..

INGREDIENTS

2.5 LBS OF RED AND BLACK CURRENTS.

2 LBS OF GOOSEBERRIES

3.5 LBS OF RASPBERRIES

1 TEASPOON CITRIC ACID

2KG GRANULATED SUGAR

10 TANIN TABLETS

12 PINTS OF BOILING WATER

2 TEASPOONS PECTIC ENZYME

2 TEASPOONS YEAST NUTRIENT

2 PACKETS OF HIGH ALCOHOL ENZYME YEAST

2 CAMPDEN TABLETS

16 PINTS OF TAP WATER.

EQUIPMENT

ONE PLASTIC BREWING BIN AND LID AND THREE AIR LOCKS AND TWO HOLED CORK BUNGS AND TWO ONE GALLON GLASS DEMIJOHNS AND A FINE MESH STRAINING BAG LARGE.

POINT {1} ADD ALL THE FRUIT TO THE CLEAN BREWING BIN THEN ADD FOUR PINTS OF COLD WATER.

POINT {2} CRUSH AND ADD THE CAMPDEN TABLETS STIR THEN PLACE ON THE LID AND LEAVE FOR TWENTY FOUR HOURS.

POINT {3} BOIL TWELVE PINTS OF WATER IN A LARGE PAN AND ADD THE SUGAR AND STIR UNTIL IT IS DISSOLVED THEN ADD THIS TO THE BREWING BIN.

POINT {4} ALLOW MIXTURE TO COOL THEN ADD THE OTHER INGREDIENTS THEN GIVE IT A GOOD STIR.

POINT {5} COVERS THE BIN WITH A LID AND PLACE IN THE WARMTH FOR TWO WEEKS STIRRING EVERY DAY UNTIL FERMENTATION STOPS.

POINT {6} WHEN THE FERMENTING HAS STOPPED POUR THE WINE MIXTURE INTO THE STRAINING BAG AND STRAIN BACK INTO THE BREWING BIN THEN POUR INTO THE TWO DEMIJOHNS THEN INSERT THE CORK BUNGS WITH THE AIR LOCKS INTO THE TOP OF THE DEMIJOHNS THEN PLACE IN THE COOL UNTIL THE SEDIMENT HAS SETTLED.

POINT {7} WHEN THE SEDIMENT HAS SETTLED YOU MAY SYPHON OF THE WINE FROM THE SEDIMENT AND DRINK STRAIGHT AWAY!! OR WAIT FOR IT TO MATURE THIS WILL TAKE ABOUT SIX MONTHS

POINT {8} IF YOU DECIDE TO MATURE YOUR SUMMER WINE YOU MUST FIRST ADD ONE CAMPDEN TABLET PER GALLON {4.5ltr} DEMIJOHN THEN MIX {SHAKE} THEN SYPHON INTO BOTTLES AND MAKE THEM AIR TIGHT AND LEAVE IN THE COOL FOR SIX MONTHS.

MEMO

WINE YEAST {A LIVE YEAST CULTURE} "SPEEDS UP FERMENTATION"

STEP {1} PUT YEAST INTO A GLASS OF CLEAN WARM {HAND HOT} WATER AND ADD A TEASPOON OF GRANULATED SUGAR THEN COVER AND LEAVE VIN A WARM PLACE FOR APPROXIMATELY AN HOUR THEN ADD TO THE MIXTURE AND STIR WELL.

MEMO

HIGH ALCOHOL WINE YEAST"STRONGER BOOZE +BETTER HANG OVER"

STEP {1} YOU MUST FIRST MAKE UP WHAT I CALL SUGAR SYRUP THIS IS WHAT THE "HIGH" YEAST WILL EAT AND PRODUCE THE ALCOHOL TO THE MAX!

STEP {1} CONT:

MIX 2kg OF GRANULATED WHITE SUGAR WITH TWO PINTS OF BOILING WATER AND ALLOW TO COOL.

I CALL THIS SUGAR SYRUP.

YOU WILL ADD EIGHT fl oz PER DAY UNTIL IT STOPS FERMENTING OR YOU RUN OUT OF SYRUP.

MAKE AS OTHER SCRUMP RECIPE BUT USE HIGH ALCOHOL WINE YEAST AND FEED THE BREW WITH SUGAR SYRUP.

SUGAR SYRUP

THIS IS MADE WITH 1kg OF GRANULATED SUGAR MIXED WITH 2 PINTS OF BOILING WATER WHEN COOL ADD 4floz PER DAY TO THE BREW UNTIL IT STOPS FERMENTING OR YOU RUN OUT OFF SUGAR SYRUP.

Witches Herb Brew.....

Know this you seer of magic this wine is for those who follow the path of natural magic and wish to use herbs and wild plants to aid them in the astral plane.

INGREDIENTS

Wormwood {artemisia absinthium}

St john`s-wort {hypericum perforatum}

Rhubarb {4lbs}

Black currants {2lbs}

Sugar {six Kg}

Wine yeast {two teaspoons heaped}

Amylase enzyme {two teaspoons}

Pectolytic enzyme {one teaspoon}

Citric acid {one teaspoon}

Tannin tablets {four}

Campden tablets {two}

Water H2O {tap water}

METHOD

1. FREEZE THE RHUBARB AND THE BLACK CURRANTS IN THE FREEZER

2. ADD THE WATER TO A FERMENTING BIN 24 PINTS 3"UK"GALLONS

3. THEN ADD THE FROZEN FRUIT, AND ALLOW TO DEFROST IN THE WATER

4. ADD EVERY THING ELSE EXCEPT THE SUGAR AND THE YEAST

5. PLACE THE DRIED HERBS INTO A FINE MESH BAG AND THEN TIE A KNOT IN IT AND ADD TO THE WATER

6. STRAIN OFF THE JUICE AND WATER FROM THE FRUIT, THEN THROW THE FRUIT AWAY

7. THEN REPLACE THE HERB BAG

8. ADD THE SUGAR AND STIR

9. LEAVE FOR A DAY TO WARM UP TO ROOM TEMPERATURE

10. ADD THE YEAST THEN STIR

11. WHEN NO BUBBLES ARE RISING TO THE SURFACE OF THE WINE IT IS THEN READY TO BE RACKED OFF .ETC ETC ETC.......

12. SYPHON THE WINE INTO A PLASTIC BOTTLE THEN PLACE IT INTO THE FREEZER UNTIL IT IS FROZEN SOLID

13. ALLOW THE WINE TO DEFROST SLOWLY WHICH WILL ALLOW THE WATER TO EVAPORATE THUS LEAVING THE ALCOHOL

14. DRINKS AND FLY

15. BLESSED BE

16. IF YOU REQUIRE YOUR WINE TO TASTE LIKE ABSINTHE THEN ADD LIQUORICE ROOT, FENNEL SEED, ANGELICA AND ANISE

17. MEMO WHEN THE FRUIT IS FIRST PICKED PLACE IN THE BREWING BIN WITH THE WATER AND TWO CAMPDEN TABLETS THIS WILL KILL ANY RADICAL YEAST THAT MAY BE PRESENT WHICH MAY STOP FERMENTATION...

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