JP Chenet Red/White/Pink 2.25l box - £10 @ Tesco
189°

JP Chenet Red/White/Pink 2.25l box - £10 @ Tesco

£10Tesco Deals
21
189°
JP Chenet Red/White/Pink 2.25l box - £10 @ Tesco
Expires on 05/10/2020Posted 13th SepEdited by:"flipper118"
Reduced from £15.

Works out at £3.34 for 750ml
Community Updates
Top comments
flipper11813/09/2020 15:43

Oh please do, the only thing is ginger makes the left side of my chest …Oh please do, the only thing is ginger makes the left side of my chest itch


Ok, here goes. Think of it as making alcoholic water the ginger is just flavour and can be replaced with anything really. Ive used mint or bananas in the past. But I find ginger the best as its a strong flavour .

What you need
1 demijohn
1 airlock and bung
A funnel
A length of clear tube to decant in to bottles
Empty bottles with corks or swing tops
Cheap thin bleach.

Ingredients per demijohn
1 kilo bag cheap sugar
Piece of root ginger fist size
1 tea bag
1 kilo bag raisens or sultanas
Lemon juice
Skewer

Peel and chop the ginger very small as need to go through funnel
Chop 1/3 bag of raisins again small and try to ensure all raisins are cut to release flavour
In a large sauce pan biggest you got pour in all the chopped ingredients and the sugar. NB half a bag gives 10% 3/4 bag gives 14% all gives 18% . All is best.
Add a squirt of jiff lemon or squeeze half a lemon into pan.
Top up with cold water and stir. Bring to the boil and simmer for 10 minutes. Sugar will dissolve once boiling. This steralises everything. Add tea bag once boiling and remove it after one minute.
After 10 minutes take off the heat and allow to cool.
Whilst cooling steralise the demijohn, funnel, bung, airlock, skewer (or similar thin item) and a jug using a weak bleach solution . I add two slugs of cheap thin bleach into a full sink of water and thats fine. Fill the demijohn with bleach solution and let stand for 10 minutes, leave everything else in bleach water for 10 mins. After 10 mins rinse everything with cold water 2/3 times.
Once pan has cooled, warm is ok. use the jug and funnel to fill the demijohn. If bits fall in the sink dont put them back in as not sterile. Use the skewer to poke blockages through the funnel. You were wondering what the skewer was for.
Top up demijohn with cold water leaving a 4 inch gap at top to prevent explosions. Put in bung and cold water filled airlock to seal demijohn
Leave to cool to room temperature
Once cooled add one teaspoon of yeast and optional one teaspoon of year nutrient if you have it. Wilkinsons is great and cheap.
Place in a warm location in the house and it must not drop below 15 degrees or the fermentation will stall and you will have to throw it all away and start again. Happened to me. I just have the heating on all the time set to 16 but the airing cupboard is an alternative. Beware though explosions do occur sometimes so I now leave the demijohns fermenting in the shower as much easier to clean up. Usually happens if you overfill the demijohn hence the 4 inches.
After 24 hours there should be fermentation bubbling and every couple of days give the demijohn a swirl to mix. One the bubbling stops about 10 to 15 days later temperature dependent. Place the demijohn in a cool place, garage will be ok and leave to mature for 3 months. Make sure the water airlock doesn't dry up. Unlikely to unless very warm.
Once mature place demijohn on kitchen table or worktop and allow to settle for 2 days. Once settled place 5 empty steralised and rinsed bottles, bleach as before, on floor beneath demijohn have a kitchen bowl to hand and put bottle in that to catch spillage. Then extract wine into bottles and corks or flip top best using a steralised tube. Dont get too close to sediment. tipping the demijohn at the end helps 2 person job.
Then drink or keep to mature further.

Don't imagine it's going to be like shop bought wine, and often I use it with mixers, eg ginger beer, tonic, or coke, but I do drink most neat and the 18% soon hits the spot. Definitely recommend Wilkinson for yeast etc. Good luck.
21 Comments
I'd line my stomach with milk before embalking on the 'pink' personally...
I remember this from the booze cruise days, we all thought it was a bargain. Stomach wouldnt tolerate now
spatter13/09/2020 14:21

I'd line my stomach with milk before embalking on the 'pink' personally...


Ouch, I bought 2 boxes of the pink....never tried it before.

The bottles look like you should make them into lampshades
Ok. Wine duty is £2.23 per 75cl. Making the duty here £6.69. Factor in planting, growing, harvesting, pressing, bottling, advertising, transport, vat, supermarket profit and it's probably got about -£5 of wine in it!
flipper11813/09/2020 14:28

Ouch, I bought 2 boxes of the pink....never tried it before. The bottles …Ouch, I bought 2 boxes of the pink....never tried it before. The bottles look like you should make them into lampshades


Red is almost always the best bet for cheap wine. Less acidic. Good luck! Get it REALLY cold to take the edge off it. I'd have iti with Walkers Cheese and onion crisps.
spatter13/09/2020 14:30

Ok. Wine duty is £2.23 per 75cl. Making the duty here £6.69. Factor in p …Ok. Wine duty is £2.23 per 75cl. Making the duty here £6.69. Factor in planting, growing, harvesting, pressing, bottling, advertising, transport, vat, supermarket profit and it's probably got about -£5 of wine in it!


As a home brewer the thing is all wine pretty much costs the same to make and its peanuts per bottle. They just charge more if its drinkable.
Ouzoherb13/09/2020 14:41

As a home brewer the thing is all wine pretty much costs the same to make …As a home brewer the thing is all wine pretty much costs the same to make and its peanuts per bottle. They just charge more if its drinkable.


I bought a couple of home brew kits from amazon at the beginning of lockdown. Got put off by the amount of sugar and fruit you need to buy and the time it takes to come to fruition, as it were.

Wouldve been ready by now like
spatter13/09/2020 14:30

Ok. Wine duty is £2.23 per 75cl. Making the duty here £6.69. Factor in p …Ok. Wine duty is £2.23 per 75cl. Making the duty here £6.69. Factor in planting, growing, harvesting, pressing, bottling, advertising, transport, vat, supermarket profit and it's probably got about -£5 of wine in it!


How does JP do it?
spatter13/09/2020 15:04

Badly


If I'm brutally frank, I've had the finest wines in First Class on some flights, and also the £4 white from Aldi....cant really tell the difference
flipper11813/09/2020 15:08

If I'm brutally frank, I've had the finest wines in First Class on some …If I'm brutally frank, I've had the finest wines in First Class on some flights, and also the £4 white from Aldi....cant really tell the difference


Cheap date!
Wine doesn't fly well...
flipper11813/09/2020 14:45

I bought a couple of home brew kits from amazon at the beginning of …I bought a couple of home brew kits from amazon at the beginning of lockdown. Got put off by the amount of sugar and fruit you need to buy and the time it takes to come to fruition, as it were.Wouldve been ready by now like


The sugar turns to alcohol every thing else is flavour. I just use water, ginger root yeast and sugar. 18% ginger wine for 20p a bottle. I tried the kits and a couple went wrong so put me off .
Ouzoherb13/09/2020 15:30

The sugar turns to alcohol every thing else is flavour. I just use water, …The sugar turns to alcohol every thing else is flavour. I just use water, ginger root yeast and sugar. 18% ginger wine for 20p a bottle. I tried the kits and a couple went wrong so put me off .


That sounds great, would defo save me a lot of cash...is there an online recipe to refer to?
flipper11813/09/2020 15:31

That sounds great, would defo save me a lot of cash...is there an online …That sounds great, would defo save me a lot of cash...is there an online recipe to refer to?


I'll send you some instructions
Ouzoherb13/09/2020 15:41

I'll send you some instructions


Oh please do, the only thing is ginger makes the left side of my chest itch
flipper11813/09/2020 15:43

Oh please do, the only thing is ginger makes the left side of my chest …Oh please do, the only thing is ginger makes the left side of my chest itch


Ok, here goes. Think of it as making alcoholic water the ginger is just flavour and can be replaced with anything really. Ive used mint or bananas in the past. But I find ginger the best as its a strong flavour .

What you need
1 demijohn
1 airlock and bung
A funnel
A length of clear tube to decant in to bottles
Empty bottles with corks or swing tops
Cheap thin bleach.

Ingredients per demijohn
1 kilo bag cheap sugar
Piece of root ginger fist size
1 tea bag
1 kilo bag raisens or sultanas
Lemon juice
Skewer

Peel and chop the ginger very small as need to go through funnel
Chop 1/3 bag of raisins again small and try to ensure all raisins are cut to release flavour
In a large sauce pan biggest you got pour in all the chopped ingredients and the sugar. NB half a bag gives 10% 3/4 bag gives 14% all gives 18% . All is best.
Add a squirt of jiff lemon or squeeze half a lemon into pan.
Top up with cold water and stir. Bring to the boil and simmer for 10 minutes. Sugar will dissolve once boiling. This steralises everything. Add tea bag once boiling and remove it after one minute.
After 10 minutes take off the heat and allow to cool.
Whilst cooling steralise the demijohn, funnel, bung, airlock, skewer (or similar thin item) and a jug using a weak bleach solution . I add two slugs of cheap thin bleach into a full sink of water and thats fine. Fill the demijohn with bleach solution and let stand for 10 minutes, leave everything else in bleach water for 10 mins. After 10 mins rinse everything with cold water 2/3 times.
Once pan has cooled, warm is ok. use the jug and funnel to fill the demijohn. If bits fall in the sink dont put them back in as not sterile. Use the skewer to poke blockages through the funnel. You were wondering what the skewer was for.
Top up demijohn with cold water leaving a 4 inch gap at top to prevent explosions. Put in bung and cold water filled airlock to seal demijohn
Leave to cool to room temperature
Once cooled add one teaspoon of yeast and optional one teaspoon of year nutrient if you have it. Wilkinsons is great and cheap.
Place in a warm location in the house and it must not drop below 15 degrees or the fermentation will stall and you will have to throw it all away and start again. Happened to me. I just have the heating on all the time set to 16 but the airing cupboard is an alternative. Beware though explosions do occur sometimes so I now leave the demijohns fermenting in the shower as much easier to clean up. Usually happens if you overfill the demijohn hence the 4 inches.
After 24 hours there should be fermentation bubbling and every couple of days give the demijohn a swirl to mix. One the bubbling stops about 10 to 15 days later temperature dependent. Place the demijohn in a cool place, garage will be ok and leave to mature for 3 months. Make sure the water airlock doesn't dry up. Unlikely to unless very warm.
Once mature place demijohn on kitchen table or worktop and allow to settle for 2 days. Once settled place 5 empty steralised and rinsed bottles, bleach as before, on floor beneath demijohn have a kitchen bowl to hand and put bottle in that to catch spillage. Then extract wine into bottles and corks or flip top best using a steralised tube. Dont get too close to sediment. tipping the demijohn at the end helps 2 person job.
Then drink or keep to mature further.

Don't imagine it's going to be like shop bought wine, and often I use it with mixers, eg ginger beer, tonic, or coke, but I do drink most neat and the 18% soon hits the spot. Definitely recommend Wilkinson for yeast etc. Good luck.
Ouzoherb13/09/2020 16:17

Ok, here goes. Think of it as making alcoholic water the ginger is just …Ok, here goes. Think of it as making alcoholic water the ginger is just flavour and can be replaced with anything really. Ive used mint or bananas in the past. But I find ginger the best as its a strong flavour . What you need1 demijohn 1 airlock and bungA funnel A length of clear tube to decant in to bottlesEmpty bottles with corks or swing tops Cheap thin bleach.Ingredients per demijohn 1 kilo bag cheap sugarPiece of root ginger fist size1 tea bag1 kilo bag raisens or sultanas Lemon juice SkewerPeel and chop the ginger very small as need to go through funnelChop 1/3 bag of raisins again small and try to ensure all raisins are cut to release flavourIn a large sauce pan biggest you got pour in all the chopped ingredients and the sugar. NB half a bag gives 10% 3/4 bag gives 14% all gives 18% . All is best.Add a squirt of jiff lemon or squeeze half a lemon into pan.Top up with cold water and stir. Bring to the boil and simmer for 10 minutes. Sugar will dissolve once boiling. This steralises everything. Add tea bag once boiling and remove it after one minute. After 10 minutes take off the heat and allow to cool.Whilst cooling steralise the demijohn, funnel, bung, airlock, skewer (or similar thin item) and a jug using a weak bleach solution . I add two slugs of cheap thin bleach into a full sink of water and thats fine. Fill the demijohn with bleach solution and let stand for 10 minutes, leave everything else in bleach water for 10 mins. After 10 mins rinse everything with cold water 2/3 times.Once pan has cooled, warm is ok. use the jug and funnel to fill the demijohn. If bits fall in the sink dont put them back in as not sterile. Use the skewer to poke blockages through the funnel. You were wondering what the skewer was for.Top up demijohn with cold water leaving a 4 inch gap at top to prevent explosions. Put in bung and cold water filled airlock to seal demijohnLeave to cool to room temperatureOnce cooled add one teaspoon of yeast and optional one teaspoon of year nutrient if you have it. Wilkinsons is great and cheap. Place in a warm location in the house and it must not drop below 15 degrees or the fermentation will stall and you will have to throw it all away and start again. Happened to me. I just have the heating on all the time set to 16 but the airing cupboard is an alternative. Beware though explosions do occur sometimes so I now leave the demijohns fermenting in the shower as much easier to clean up. Usually happens if you overfill the demijohn hence the 4 inches. After 24 hours there should be fermentation bubbling and every couple of days give the demijohn a swirl to mix. One the bubbling stops about 10 to 15 days later temperature dependent. Place the demijohn in a cool place, garage will be ok and leave to mature for 3 months. Make sure the water airlock doesn't dry up. Unlikely to unless very warm.Once mature place demijohn on kitchen table or worktop and allow to settle for 2 days. Once settled place 5 empty steralised and rinsed bottles, bleach as before, on floor beneath demijohn have a kitchen bowl to hand and put bottle in that to catch spillage. Then extract wine into bottles and corks or flip top best using a steralised tube. Dont get too close to sediment. tipping the demijohn at the end helps 2 person job. Then drink or keep to mature further.Don't imagine it's going to be like shop bought wine, and often I use it with mixers, eg ginger beer, tonic, or coke, but I do drink most neat and the 18% soon hits the spot. Definitely recommend Wilkinson for yeast etc. Good luck.


My god what a palava, bleach, exploding demijohns, shower out of use cos it’s full of fermenting wine, heating on all summer to maintain 16 degrees, ...god it’s £2.99 in Lidl some weeks for the finished product..get a life man.
spatter13/09/2020 15:17

Wine doesn't fly well...


Does when my wife throws it
poppy1sa13/09/2020 19:41

My god what a palava, bleach, exploding demijohns, shower out of use cos …My god what a palava, bleach, exploding demijohns, shower out of use cos it’s full of fermenting wine, heating on all summer to maintain 16 degrees, ...god it’s £2.99 in Lidl some weeks for the finished product..get a life man.


Filling my time in retirement, beats working that's for sure. Ps the heating is only used in winter as my house hasn't dropped below 20 degrees upstairs since April.
Ouzoherb13/09/2020 16:17

Ok, here goes. Think of it as making alcoholic water the ginger is just …Ok, here goes. Think of it as making alcoholic water the ginger is just flavour and can be replaced with anything really. Ive used mint or bananas in the past. But I find ginger the best as its a strong flavour . What you need1 demijohn 1 airlock and bungA funnel A length of clear tube to decant in to bottlesEmpty bottles with corks or swing tops Cheap thin bleach.Ingredients per demijohn 1 kilo bag cheap sugarPiece of root ginger fist size1 tea bag1 kilo bag raisens or sultanas Lemon juice SkewerPeel and chop the ginger very small as need to go through funnelChop 1/3 bag of raisins again small and try to ensure all raisins are cut to release flavourIn a large sauce pan biggest you got pour in all the chopped ingredients and the sugar. NB half a bag gives 10% 3/4 bag gives 14% all gives 18% . All is best.Add a squirt of jiff lemon or squeeze half a lemon into pan.Top up with cold water and stir. Bring to the boil and simmer for 10 minutes. Sugar will dissolve once boiling. This steralises everything. Add tea bag once boiling and remove it after one minute. After 10 minutes take off the heat and allow to cool.Whilst cooling steralise the demijohn, funnel, bung, airlock, skewer (or similar thin item) and a jug using a weak bleach solution . I add two slugs of cheap thin bleach into a full sink of water and thats fine. Fill the demijohn with bleach solution and let stand for 10 minutes, leave everything else in bleach water for 10 mins. After 10 mins rinse everything with cold water 2/3 times.Once pan has cooled, warm is ok. use the jug and funnel to fill the demijohn. If bits fall in the sink dont put them back in as not sterile. Use the skewer to poke blockages through the funnel. You were wondering what the skewer was for.Top up demijohn with cold water leaving a 4 inch gap at top to prevent explosions. Put in bung and cold water filled airlock to seal demijohnLeave to cool to room temperatureOnce cooled add one teaspoon of yeast and optional one teaspoon of year nutrient if you have it. Wilkinsons is great and cheap. Place in a warm location in the house and it must not drop below 15 degrees or the fermentation will stall and you will have to throw it all away and start again. Happened to me. I just have the heating on all the time set to 16 but the airing cupboard is an alternative. Beware though explosions do occur sometimes so I now leave the demijohns fermenting in the shower as much easier to clean up. Usually happens if you overfill the demijohn hence the 4 inches. After 24 hours there should be fermentation bubbling and every couple of days give the demijohn a swirl to mix. One the bubbling stops about 10 to 15 days later temperature dependent. Place the demijohn in a cool place, garage will be ok and leave to mature for 3 months. Make sure the water airlock doesn't dry up. Unlikely to unless very warm.Once mature place demijohn on kitchen table or worktop and allow to settle for 2 days. Once settled place 5 empty steralised and rinsed bottles, bleach as before, on floor beneath demijohn have a kitchen bowl to hand and put bottle in that to catch spillage. Then extract wine into bottles and corks or flip top best using a steralised tube. Dont get too close to sediment. tipping the demijohn at the end helps 2 person job. Then drink or keep to mature further.Don't imagine it's going to be like shop bought wine, and often I use it with mixers, eg ginger beer, tonic, or coke, but I do drink most neat and the 18% soon hits the spot. Definitely recommend Wilkinson for yeast etc. Good luck.


Most informative, I've taken a print out for when i get round to doing mine...thanks
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