Anyone carbonate Welch's juice wine?
 

I have three batches of Welch's juice concentrate wine in progress (concord, white grape/raspberry, and white grape/peach) and was wondering if anyone has tried carbonating this recipe to make sparkling wine. If so, do you add dextrose in the same manner as priming beer (5oz/5 gal)?

Thanks in advance for your input.

Just cap it and let it carbonate itself, this works for champagne yeast.

boom!

when primary fermentation is complete a standard amt of priming sugar (1oz/gal)should be fine

make sure you have your bomb squad gear on when you go to check on the bottle.

You should be able to use a measured amount of priming sugar just like when making beer. the key is a MEASURED amount, after the wine has reached terminal gravity.

I have some welches juice wine brewing for about 2 1/2 months now. There are still a very small amount of bubbles being produced - mostly up the side of the better bottle. Is it okay to bottle? Any use in waiting? I would like it to be at least slightly carbed so I figured the bubbling would do the trick.

Just grabbed a taste of it.. tasted a bit weird - rich and pretty sweet - sort of like a dessert wine; but I couldn't really taste any alcohol. I don't have a hydrometer so that makes this pretty much a guess... any ideas/thoughts?

I don't think the fermentation was stuck. It's been bubbling for over two months now and the entire bottom has yeast/residue as well as both of the ridges on the sides.

?

If it tasted a bit hot, it should contain some alcohol but it sounds like barely any of the sugar was eaten by the yeast meaning your yeast died early. What did you clean your bottles with and what temperature did it ferment in?

I cleaned the better bottle and all equipment with One Step. I didn't have any problem with it the last time I used it.

The temperature during fermentation was about 60-65 degrees; whatever my house was at. I had a heating pad wrapped around it and turned on every once in a while. It seemed like the activity increased when it was on; I could be wrong.

What would you recommend? I don't know how I could make it warmer other than increasing the heat of my entire house. Should I try throwing some more yeast in there?

The recipe was:
5 gallons grap-cranberry juice
7lbs cane sugar
Yeast nutrient
1 pkg red star red pasteur yeast

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Thanks!

My first wine batch was a combination of muscatel grapes and welch's grape. I only added the welch's when I realized I should not have added water to grape juice (from grapes, not from concentrate...) and also added more sugar. If I leave the bottles out of the fridge for more than a couple of hours, they explode (well, they push the cork out and spew everywhere). They are stable in the fridge and have champagne bubbles. :) I know almost nothing about brewing, but mine fermented at 58-64 degrees (heat miser...)