Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: screamlead on June 29, 2011, 17:08:09 PM
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Anybody into home brewing or wine making?
Theres way too much natural ingredients out here not to really.
I did meet some peeps in Nigels bar on the front near the museum when i did a funeral a while back ( I;m the Trumpet Player who does them in the Fethiye area)
No one got back to me, but seems a shame not more people trying out as every thing can be got here even some of the chemicals and most of the stuff can be subsituted by natural ingredients anyway.
Anything can be made ie fruit wines, turbo ciders, beers, lager, port and Mead.
5 ltr water bottles can be used for demi johns and fermenting and old pop bottles for bottling.
Fruit juices in cartons for quick easy wines and turbo ciders, local arpa can be malted and used for beers and lagers ( done 2 x 5 gall batches so far)
Grapes direct off the vine for white and red wines, Mushmulla, fig and pomegrante.
oranges and lemons for citric acid, cup of tea for tannin, yeast - plain old allinsons baking yeast can be used and the local maya too.
Yeast nutrient in the form of Andrews liver salts or similar turkish one from chemists ( at a pinch you can even use marmite!!!)
Anyone miss a real pint of english bitter??:D
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Thanks thats very interesting
I used to have ago at Home brewing in the uk but have never attempted here because I didnt know what to use and how to do, I have a garden full of fruit especially grapes and citrus fruits, would it be possible for you to put full instructions in the Recipe section for Fruit Wines?
The wine cannot be much worse than some of the Turk ones even with me making :D
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I used to make home made wine many years a ago and would love to have a go over here. So any recipies and advice would be very grateful
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Using grapes to make white wine is dead easy. The biggest problem is wild yeasts and bugs getting in and spoiling it. One way to kill all the nasties is get hold of some Campden Tablets, crush one and add to every 5ltr of juice. You can get it here in turkey in powder form online but you have to buy by the kg etc - hence setting up this thread to see if we can get some genuine interest and buy in bulk between us. ie corks are about 80tl for 1000 - but even i couldnt use that many in a year!
Back to the grapes - couple of bucket fulls will do for 5 ltr easy way is wash them and the crush in a big bowl with bare feet or a pair of new sterilised wellies! then fill up 5ltr water bottle to around the neck 3-4 inches of space free (in case of bubble over!) add juice of 1 lemon and 1 orange and a cup of stewed turkish tea and 1 t spoon of andrews or similar (turk chemists sell something in sachets with lemon flavour ) dont worry if you cant get hold of it - it just helps the yeasties. once you have all that in the bottle then add a t spoon of yeast.
Allinsons baking yeast can be used just get someone to bring a tub over for you or better still Wilkinsons in UK sell one called Youngs super wine yeast compound and you can use that for allsorts. But failing that use baking yeast it will work but you wont get very high alcohol from it - only 4-5% ABV.
Also dont worry about finnings and clearing all wine will clear on its own naturally given time except for a couple of stubborn fruit wines which need a little help.
The grape juice should kick off bubbling within 24 hours and bubble away for a couple of weeks then slow down, airlocks were invented so you can phisically see the bubble and hear the bloop bloop! but are not absolutely necessary (unless doing large batches when you need to exclude air getting in) a bit of muslin tied on the top or some cotton wool stuffed in the neck will do of you have nothing else. after all its only to let the gas escape and keep out beasties, leave for a week like this then screw cap on lightly to exclude air getting in - if gas is escaping then non is getting in. Remember for every tiny bubble you see rising in the bottle the wine has just produces the same amount in alcohol! Once finished bubbling you need to transfer to another bottle to clear and get the wine off the gunk and dead yeasties in the bottom so transfer by syphoning with a tube - you wont get all the wine out but you can top up with bottled water to about an inch below the top and leave to clear. Once clear, bottle - you can use screw top pop bottles as they are rated for high pressure from fizzy pop anyway. If you want a sparkling wine add 1 large t spoon of sugar at this stage (per litre)- fill to 2-3 inches below neck and tighten top, on one bottle squeeze the air out and screw top on whilst bottle is squeezed then leave in a warm place for a couple of weeks - once squeezed bottle is back to normal - hey presto the wine is carbonated! I like mine cold anyway so i always fridge it for a couple of days too. = Have fun! PS i'll see if i can post instructions for airlocks with pictures later.
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Quick pic test to see if this works - some beer i made.
(http://i1105.photobucket.com/albums/h353/Screamlead/DSCF8238.jpg)
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Hi
I now have an orange, apricot and a blackcurrant. This Friday will check the price od peach( For peach snaps) and white grapes.
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Hi - Jackstee - are you in Uk or Turkey? and what do you mean by -
I now have an orange, apricot and a blackcurrant. This Friday will check the price od peach( For peach snaps) and white grapes. Did you mean fruit bushes or the juice? Apricot and Peach are really notorisously hard juices to 'clear' if made into wine as you need loads of pectolase to get rid of the haze. However peach schnapps sounds interesting, a lot of home brew forums wont touch shorts, spirits or distilling as its still illegal in UK.
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Anyway on with the show - a quick wine and a Turbo Cider.
Quick Wine - Ingredients
1 x ltr carton of white grape juice ( from any of the supermarkets - cheap is fine!)
3 x ltr cartons of Orange Juice
400 gr sugar (dissolve in 500ml boiled water)
1 x cup stewed tea (make a cup of tea and leave to cool with t bag in cup)
Juice of 1 lemon
Yeast nutrient - Sodium Metabisulphate or a spoon of Andrews
T spoon of yeast
Put the tea, sugar solution, nutrient, lemon juice and grape juice into your 5ltr bottle then add the orange juice - fill to 3-4 inches from top ( you may have some orange juice left - save for topping up later)
Then add a t spoon of yeast and let it ferment for about 10 days then syphon off into another bottle to clear - once clear bottle and drink! Leave to mature if you can! LOL
Turbo Cider
Ingredients
Any fruit juices - 4 x ltr cartons - Apple, apple and Black currant, Cherry, Sour Cherry etc etc (anyone seen any pear juice??)
Juice of 1 lemon and 1 orange
1 cup stewed tea
Nil sugar or 400gr if you want a strong one!
Yeast Nutrient
Add the juices to a pan and bring to boil and simmer for 15-20 mins to drive off any preservatives -if any.
Allow to cool
Once cooled add the lot to your 'demijohn' amd top up with bottled water to 3-4 inches from top and add yeast, ferment for 10 days the syphon off as before to a clean demijohn and allow to clear.
Once clear bottle in old pop bottles 1 and 2 ltr coke or lemonade bottles are fine but add 1 tea spoon of sugar per ltr and squeeze air out of one of the bottles and secure top - leave in warm place for 5 days then fridge for 5, keep an eye on squeezed bottle as once it returns to normal shape your turbo cider is carbonated and ready to drink.
The sour cherry, apple and apple and blackcurrant have all turned out superb here and strong!
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Interesting recipes, I will certainly give the wine a go.
One question why do you need to boil the juice to remove preservetives in the cider recipe and not in the wine one?
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Philrose - its because if you boil the orange juice you will end up with a bad haze in the wine.
Also some of the juices like cherry,apple,apple and blackcurrant, and sour cherry may have a preservative called pottasium sorbate in them which when used in wine is a fermentation stopper (mainly used in red wines to stop ferments from going too dry) but its also used as a preservative in juices and cordials.
Other juices from fruit like - Peach,apricot,orange and plums are bad at producing hazes so never boil them, they are always 'cold' fermented in a bucket first then strained into demijohns after 5 days or so - some after 10-12 days. With those you would add 1 campden Tablet or a spoonful of Sodium Metabisulphate (same thing) to the fruit in the bucket which kills off any wild yeasts before you add your own yeast and its also a preservative once fermentation is finished and stops wines from oxidising.
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Ah! I see, thanks for the info 8)
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Hi Screamlead.
Not, in any area going head to hesd. It's a good subject to have, especially for the people who live here full time.
Presently unemployed and living in Fethiye I thought it prudent to fall back on an old pastime we had in uk. Home brew. I often cheat, the peach snaps kit we used to get in Boots was brilliant but so was the peapod and elderflower we used to make. We did a couple of christmas parties where half a bottle of the cheapest vodca was added to each demijon and whines which go "off" are often "steamed" to collect the main ingreadient. Then added to a bit of toffee and a couple of smoke chips for a BBQ, you end up with a very presentable burbon. However I digress.
Living in Fethiye I often go down to the Vegi market on a friday to see what fruit is going cheap.Then I pick up about 5 kilos and start it into wine.
I fellow forum member brought a small tub of "Young's" super wine yeast which is nearly finished unfortuanatly.
Contrary to yourself I have always simmered my fruits to (a) steralise them and to extract all the taste. No problem with clearing at all. Cannot get finings here but often use a bit of egg white mixed with some of the wine. Just the same.
I presume that adding a cup of stewed tea is for the tanin ??
Just picked up four large melons, not water melons. They are down to less than one lira per kg. In uk I would top them, remove the seeds and pack with brown sugar. Normally we then hang them in a single leg of a pair of tights.
I am trying here a new method. Sliced and diced (unusable parts go on the compost) Placed in a plastic bottle, around 8 litre, and covered with brown sugar.
It ends up what we call a melon rum. I will let you know the results.
By the way I use a hand blender with most of my fruits before I simmer them
Orange and apricot clear after two weeks but a bit sharp so have added a touch mor sugar,
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Wow thanks!!
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Hey Jackstee,
Hi No problem, i like the sound of the Bourbon and Melon thing. Also heard on the 'grapevine' you can do the same with Marrow - which i have in my greenhouse at the moment. Also i fancied doing a 'rumtopf' but struggling to find a decent ceramic container to put it in??
Fruit wise they tend to reckon 3lb per gallon - but i use 4 and find it a better flavour and colour.
Simmering should be ok and as i did say given time all wine will clear eventually. The recipes i have put on so far are quick to make and drink ones so no real experience needed.
As for he chemicals etc - i have a turkish m8 who brews in excess of 1000ltr wine a year and he can get all the chemicals he needs online - but you have to buy by the KG - Which is if we can get enough people interested we could bulk buy together and split the chemicals etc.
So far i know he has got hold of the following -
Proper wine yeast
Sodium Metabisulphate - Steriliser and preservative
Bentonite - Finnings
Citric Acid
Epson Salts - Nutrient
All in KG amounts - the online retailer only sells in those amounts and also wine corks but again 1000 minimum order.
Natural Ingredients -
Cup of stewed tea - Tannin
Juice of 1 lemon and Orange - Citric acid
Banana - 3 very ripe (black) bananas boiled in a pint of water - then use the liquid - Clearing agent.
Glycerine - gives a smooth mouth feel to wines.
Fullers earth - finnings, ex forces so i have some - lol
Pectolase used in fruit wines - the skin of a papaya fruit
Vitamin B1 tablets - 3mg used as a yeast nutrient
Epson salts and Andrews - Yeast nutrient
Marmite - yeast nutrient!! - not tried this but reckoned to be ok in dark beers!
Allinsons baking yeast tubs - yellow one - will work for loads of wines. For Turbo ciders you really need cider yeast or champagne yeast 5-7g sachets from wilkinsons or uk online home brew shops all sell them and 1 sachet will do 2 lots and you can also reuse the yeast in the demijohn by dumping a new lot of juice right on top of the 'trub' left in the demijohn.
Sweetex type tablets - used to sweeten wines once finished fermenting - adding more sugar only kick starts it off again, hence adding 1 t spoon per litre to wine when bottling will carbonate it and give you a sparkling wine.
I tend to get friends and family to bring my stuff out for me and pre order online and get them to bring out. I do not trust the turkish post 1 bit after having items not delivered and or stolen! I have however now sussed out International signed for service from royal mail 6 pounds plus upto 500gr - will get here in 4 days and intact!
Regards
Scream
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Hi Scream
Just managed to get, after complaining that Turkey diddnt have, ORO Tablets (Halazone) Disinfectant. 100 Tabs for 6 lira and each tab does around 20 litre in an hour. Will try it out.
I think we have to find local chemicals and produce only. Otherwise it complicates and enhances the cost. I will slowly try with our local chemist.
Will add , Bannana, sweetener without using sugar and imparting tast.
We have to define , why do we need things like citric acid.
I think fullers earth is like ?? fogot but used in some pool filters ( Am also ex forces)I try for 5 kilos per gallon of fruit but often then have to fudge it if it doesnt taste right.
I think the thing to remember is that it has to taste ok and be very mich cheaper to make than to buy.
Will try for the grapes this week end, but will liqidise and simmer rather than crush. (Unless I can get a propper press which I hear are available)
This will be a serious on of about 4 gallons.
The melon which I bottled yesterday, has now 5 inch's of liquid in it, this is because of the action of the ripe fruit and the brown sugar.
In one monthe add a large shot of Captain Morgans and that will be a good gallon of melon rum
All the best
I also hear that in Ursumlu you can get the local brewed wines by the bottle(sprite or cola) which is very good.
By the way, where are you living. ??
FYI the melons I put in the jar yesterday already have 6 inch's of liquid . Another week or so and
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Hi Again Jackstee,
Where did you get - ORO Tablets (Halazone) Disinfectant. from?
I'm in Kemer but in Fet regular. Can you email me the Melon recipe please - may give it a go.
Fullers earth - substitute - Plaster! it wont set in the wine and beer but can clear it.
Citric Acid is used to balance the flavours as far as i know as all wines have some sort of acid in them - Red has Malic which always produces a secondary fermentation - just when you think its finished.
Presses - i met someone from calis who said he could make them but being an idiot i never got his contact details.
I have plans for a press too - photgraphed from a cider book so could email if you want them - the most costly part here is the screw mechanism!. As for cost wise i think buyingin bulk could work out cheaper in the long run if a few of us got together, as most stuff in UK is sold in pots of 50g or 100g at around 2-3 quid a go then delivery on top whereas here it would deffo work out cheaper buying by KGs and splitting etc.