You will need to have;
- A big pot
- a kilo of citrus fruit that is mostly grapefruit (half red, half usual ones), but a couple of lemons as well
- 800g of sugar
- 2L of water
- 1/4C of honey
- 1.25L soda bottles. Do not use glass bottles, you will kill yourself and other people
- a 2L soda bottle
- champagne yeast (this is available from home brew shops for about $4 for enough to make a gajillion tonnes of booze
- optional: OzTops pressure controlling bottle lids
You will need to do;
- Chop the fruit up roughly, don’t peel it, just chop that crap into a bunch of chunks
- Put the pot on the boil and add the sugar and honey, then add all the fruit
- Once it comes up to the boil again, turn it down to a simmer and let it go for half an hour, put the lid on so you don’t evaporate off all the liquid
- Once it’s simmered, turn the heat off and let it cool. Strain out and discard the fruit, you now have very sweet grapefruit cordial
- Fill the 1.25L bottles to about half full with the cordial, then top up with water leaving a couple of inches of space at the top (about more than commercial sodas leave), add a level teaspoon of yeast and screw the caps on. You can use the 2L bottle to keep the cordial in the fridge if you don’t want to brew it all at once
- Place the bottles somewhere for four days. By somewhere I mean “not on carpet” and “not on a bench in the kitchen” because the brewing process will cause the bottles to pressurise. If you are using OzTops then whatever, but if you aren’t, squeeze the bottles gently after the first day and keep an eye on them for the four, because if they go rock hard you may wind up having a citrusnami and nobody wants that
- After four days chuck them in the fridge (again keeping eye on pressure), once cold (this’ll stop them brewing and let the yeast settle), serve. It tastes to me to not be particularly alcoholic, probably somewhere between light beer and beer
