Wine Making
The Prohibition range of kits to produce liqueurs at home.
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Prohibition - Apricot Brandy
£12.40More information
The kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18C TO 22C. -
Prohibition - Cherry Brandy
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18C TO 22C. -
Prohibition - Coconut Rum
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18C TO 22C. -
Prohibition - Coffee Rum
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18C TO 22C. -
Prohibition - Orange
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18C TO 22C. -
Prohihition - Peach Schnapps
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18C TO 22C.