Yes! As long as the fermenting bucket has been cleaned completely using steriliser. We use Richies Steriliser that can be picked from Wilkos or the local home brew shop.
Here is the the final result of the Peach Schnapps, the kit made about 6 wine bottles in the end, I half filled some bottles so I could give a couple of bottles to friends.
The taste is very sweet and takes a lot like peach schanpps you could buy in your local supermarket, although not quite as nice and definitely not as alcoholic. I’d certainly do this kit again, but with the range that is produced by Prohibition I’ll try some other kits before coming back to this one.
The last process was fairly straight forward, I cleaned my equipment and used a large bucket -
Popped into Coventry City Centre last weekend and made it to the market to see Brewer Bill in Coventry Market. Been there a few times now and its great to pick up brewing bits and bobs including a decent range of beer and wine kits. Its a bit easier to call in on Brewer Bill than travel out to Solihull to see Brew Genie and saves money on postage and packaging if ordering online.
To find Brew Bill it is best to enter Coventry market from the Sports Direct entrance and go into to the market through the doors on the left. Brew Bill is down the first aisle in-front of you.
Its been one day since I added the kieselsol and it was time to add the Chitosan to clear the liquid. The demijohn was starting to clear after 24 hours, with the liquid a grey colour and black sediment at the bottom.
The chitosan comes in a packet and you just add it to the demijohn and gently shake it for 20 seconds. Nothing happened but now I need to leave it for 3 days . Will see what happens!
After 3 days of shaking you’re meant to add the packet of kieselsol and gently shake the demijohn for 20 seconds. I was slightly late in doing this and it was more like 5 days so I hope its ok. Nothing much has happened but I add the first packet of chitosan this time tomorrow. Hopefully the peach schnapps will be ready this time tomorrow.
Kieselsol is a clearing agent, more information about kieselsol here.
The Prohibition Peach Schnapps has been in the glass demijohn for 3 weeks today, the bubbling has well and truly finished so it was time to move on to part 2 of the process. This involves charcoal and stabilizer.
The first step was to syphon out the Prohibition Peach Schnapps from the demijohn to a clean container, I used one of my beer brewing fermentation buckets. You need to leave the sediment in the demijohn and take as much liquid as possible. Syphon the Schnapps back into the demijohn.
Once the Prohibition Peach Schnapps is back in the demijohn you need to add the charcoal and stabilizer. Make sure you shake the charcoal in the packet as much as possible so there are no lumps. Once you’ve done this add it to the demijohn. I used a funnel to add the charcoal which worked well. It can be awkward to get the charcoal out of the packet and into the demijohn.
Once the charcoal is in add the stabilizer. It would have been easier if I didn’t use the funnel for this.
Once you’ve done this, put the bung back in the demijohn and thats it! You will need to shake the demijohn on 6 separate times over the next 3 days before its time for part 3 of the process. A fairly easy process, just make sure everything is clean!
Here is a picture of the Prohibition Peach Schnapps just after part 2, it just looks grey!
This post isn’t about home brew but thought I would give the guys at BrewDog a mention. Their beer is excellent and really different from the mass produced crap you find in the supermarket of off-licence, if you see it in any of the supermarkets give it a go, even better try the beer that is only available in their online shop.
My favourite beers are Paradox Somekehead, Toyko, Bitch Please and Zeitgeist.
Be warned they’re pretty strong beers but really nice to have after a long week!
Keep an eye on their Twitter and Facebook accounts as every now and then a coupon code will pop up!
If you order a few bottles online you might get a BrewDog bottle box, as a home brewer this is really useful to reuse and store my own home brew bottles in.
This weekend I bottled my Coopers Stout with a dash of Cinnamon after 2 weeks in the fermenting bucket. The bubbling had stopped and the sediment at the bottom of the bucket was quite substantial. I’m lazy and don’t take hydrometer readings!
I made 36 bottles, but could have squeezed another 4 or so bottles out. I only sterilsed 36 bottles.
I added one teaspoon of white granulated sugar into each bottle.
I’ll now leave the bottles for a few weeks in the shed, hopefully it’ll be a good winter beer!
Coopers Stout with Cinnamon Bottling
Last weekend I started a Prohibition Peach Schnapps home brew. A bit different from the usual home brew I make but should be fun. It should work out to be in the region of 20% ABV liqueur and makes 6 wine bottles. Prohibition has a good range to choose from, I chose the Peach Schnapps as it should be easy to drink even if doesn’t quite come off. I’ve seen a few reviews and the Prohibition Peach Schnapps seem to do well unlike the Prohibition Whiskey, where the reviewer suggested that it wasn’t good to drink but would be ok in a mixer. The cost of the Peach Schnapps was £12.45 from the good guys at Brew Genie (I need an affiliate link!).
The extra kit I needed to buy were a 5 litre demijohn, 6 wine bottles, 1.6 kilograms of white granulated sugar (I had to double check the amount after doing beer kits which are generally 1kg!) and cork bottle tops for this experiment. About another £12 for the overall cost, but all apart from the sugar can be reused.
The instructions to set up were fairly straight forward, like beer, make sure everything is sterilised.
A few images of the Prohibition Peach Schnapps home brew process are below, quite surprised that it looks like milk but not sure what I was expecting. Within a couple of hours of fitting the airlock the bubbles were appearing and after 1 day it was going a bit mad with constant bubbling.
Updates will follow when I move onto stage 2 in a couple of weeks.
Prohibition Peach Schnapps box
Prohibition Peach Schnapps yeast and flavourings
Prohibition Peach Schnapps set up
Prohibition Peach Schnapps after 1 week
I’ve just started a Coopers Stout with Cinnamon. I’ve done the Coopers Stout a couple of times now with great results each time, this time I’ve thrown in about 2 and a half teaspoons of cinnamon. I haven’t been scientific with the measurements, just thrown it in at the same time as the sugar and the contents of the can. Not sure how this will turn out but thought it might be good for Christmas.
I’ve used 1 kilogram of white granulated sugar with this brew. The Stout will make 23 Litres (40 pints).
After one day the fermenting bucket is bubbling away nicely, there’s been lots of froth already. I’ll bottle it in a couple of weeks.
Below are pictures of the Coopers Stout with Cinnamon:
