Raspberry Wine

So this past week I have started my raspberry wine taking the advice of Kev I had frozen my berries first so they would break up easier in the fermentation bucket. But to be honest after I had added the water and let it cool and squashed them by had they were pretty much just pulp anyway. So 4 days on and it was time to stain of the pulp for this a used a jelly bag which did the job wonderfully and after it had dripped for a while I was left with some rather dry raspberry pulp and a crap load of juice, Wizard Win!  So after adding the sugar I had 1 ¼ Gallons of wine in went the Young’s super wine yeast. 24hrs later I had a fizzing juice to put into a demi john. Now we wait 6 or so months and see what it tastes like if what has gone into the demi john is anything to go by it will be lovely.

Need for Mead

This is the LAB Mead just after it's second racking. As you can see, it's still a little cloudy, but is taking on a lovely light golden colour, it tastes quite light and very nice indeed. It still needs to mature for a good amount of time, and I'll be bottling it in a few weeks. In about 6-9month (I'll probably open the first bottle at easter 2012) it should taste even better.

The estimated ABV is 12.5%.

In other news, I racked off the strawberry wine, which is sitting pretty at a nice 11% ABV, and again, tastes very nice. That needs to clear before bottling in about a month's time.

Number 1

Welcome here we are on our 1^st post. Here at Lighthouse Alcoholic Beverages we make as many different drinks as possible from what we like to call “Natures Supermarket”. We have also started to brew our own beer but more on that later. We stated cider 2 years ago this was all made from 100% organic scrumpped apples. We only made 2 gallons and it lasted out 1 night, last year we were making Fruit vodkas plum vodka and raspberry vodka once again made from Scrumpped fruits. This year however we have branched out further with experiments in to Gin’s, Wine and mead.