Ribena recipe

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seadart

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Ribena recipe
« on: June 08, 2007, 20:17 »
Anyone got the ribena recipe? It sounds good we'd like to give it a go. Thanks
Life? Don't talk to me about life!!
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GrannieAnnie

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Ribena recipe
« Reply #1 on: June 08, 2007, 20:36 »
Here it is!!!!  Turned out pretty nice too!!!

Ribena Wine

1 bottle of original Ribena (not artificially sweetened must be 'Original').
1 teaspoon of citric acid or juice from one lemon.
1 sachet of winemaking yeast.
1 teaspoon of yeast nutrient.
1 1/2 lbs of sugar.

Method

Empty bottle of Ribena into glass one gallon demijon (sterilised).
Top up to the shoulder of the demijon with cold boiled water.
Add sugar, Yeast, citric acid, yeast nutrient.
Fit airlock shake and leave.
Takes about 2-3 months depending on room temperature.
Some people boil the Ribena for a few minutes but I’ve never bothered and have never had any problems.

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seadart

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Ribena recipe
« Reply #2 on: June 08, 2007, 20:47 »
Thanks Grannieannie that sounds really easy, I'm going to give that a go! lol

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David.

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Ribena recipe
« Reply #3 on: June 10, 2007, 12:31 »
Quote from: "grannieannie"
Some people boil the Ribena for a few minutes but I’ve never bothered and have never had any problems.


On a couple of accasions I've had Ribena wine difficult to start, with a prolonged fermention period and finishing before fermenting out, leaving me with a weak, sweet wine. I attributed these problems to residual preservative due to not boiling enough, and have never had the same problems after making sure it boils for a full 10 mins.

I may be over cautious, but as I make 6 gall batches of blackcurrant & blueberry (just boiled blackcurrant high juice and carton blueberry juice - no water - no need for any added sugar), I don't want anything to go wrong.

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WG.

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Ribena recipe
« Reply #4 on: June 10, 2007, 13:04 »
Interestingly, no-one has actually answered the original question ... all assumed that alcohol was required !!   :wink:

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seadart

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Ribena recipe
« Reply #5 on: June 10, 2007, 14:36 »
I did mean the wine recipe, which sounds really easy so I'll give it a go.

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David.

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Ribena recipe
« Reply #6 on: June 10, 2007, 19:41 »
Thank goodness for that, as making  blackcurrant cordial is fruit intensive, and mild winters are resulting in low yields.

We use most of ours for liqueurs or flavouring icecream/yoghurt.

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seadart

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Ribena recipe
« Reply #7 on: June 11, 2007, 18:56 »
Did anyone really think I meant how do you make Ribena? Really? :lol:  :lol:

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WG.

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Ribena recipe
« Reply #8 on: June 11, 2007, 19:01 »
Yeah.  Me.

Summat about the way the question was worded ... "Anyone got the ribena recipe?"

 :D

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seadart

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Ribena recipe
« Reply #9 on: June 11, 2007, 20:56 »
Ok I sit corrected! Mind you with ribena at £2.89 a bottle I may just get blackcurrants from the PYO up the road! :lol:  :lol:

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wisp

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Ribena recipe
« Reply #10 on: June 12, 2007, 03:18 »
What size bottle of ribena do you use?
Cast your bread upon the waters ... and you'll have soggy bread!

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GrannieAnnie

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Ribena recipe
« Reply #11 on: June 12, 2007, 11:50 »
The ordinary size, not the big one!

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David.

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Ribena recipe
« Reply #12 on: June 12, 2007, 15:51 »
1 litre (some books say 12 fl oz. but if you use that amount you will get a light rose' wine). Supermarkets' own blackcurrant high juice normally has more blackcurrant in than Ribena and is cheaper.

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wisp

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Ribena recipe
« Reply #13 on: June 12, 2007, 16:39 »
Thanks grannieannie and David.

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David.

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Ribena recipe
« Reply #14 on: June 12, 2007, 19:25 »
I forgot to say that if you boil and add the sugar to the hot/boiling juice, give it a good shake/swirl around when you pour into the demijon because the thick syrup can sink to the bottom as a seperate layer.



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