Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > i know it's probably been covered....
Reply
 
LinkBack Thread Tools
Old 01-18-2013, 12:33 AM   #1
scottab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: hawthorne, nj
Posts: 345
Liked 15 Times on 14 Posts
Likes Given: 5

Default i know it's probably been covered....

So i'll ask anyway, can wine, good wine be made from 100% fruit juice sold in the grocery store? Any drawbacks? What should i avoid?

__________________
scottab is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 12:42 AM   #2
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by scottab
So i'll ask anyway, can wine, good wine be made from 100% fruit juice sold in the grocery store? Any drawbacks? What should i avoid?
You have to read the label. Some have sorbate and/or other preservatives that will prevent fermentation.

Your best bet are cans of juice from your local home brew store.
__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 12:54 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,867
Liked 4942 Times on 3579 Posts
Likes Given: 996

Default

It really depends on what you mean by "good wine".

Can you make an apple juice wine that tastes good and is very drinkable? Sure. Will it be like a fine cabernet? Well, no. It won't be a "good wine" if you're looking for a wine made out of wine grapes and comparing a grocery store juice wine to that.

I have a couple of juice wine recipes posted. They are pretty good. For the Welch's recipe, I"ve used 100% concord, 100% Niagara, and then some apple/raspberry juices.

The apple wine recipe is really enjoyable with chicken or fish.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 03:40 AM   #4
scottab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: hawthorne, nj
Posts: 345
Liked 15 Times on 14 Posts
Likes Given: 5

Default

I've done the whole foods apple wine recipe using red star champagne yeast which was ok a bit dry for me and not so much apple taste. i was wondering if it was possible to make something like a beringers white zinfandel or pink moscato without investing $60/5gal kit

__________________
scottab is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 07:36 AM   #5
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,125
Liked 107 Times on 101 Posts
Likes Given: 22

Default

Lots of people make good wine from Welches concord and Niagra, I like to get most of the sugar from the concentrate cans, up to a point you can add more than what is required to make a grape drink, but if you go to far the acids will become high, but since its tartaric it can be cold precipitated out or you can even do a little MLF. We got carried away on our last batch and had to do both and I think its not only good but great. Add a little oak. Now you have a good wine, or even a great wine, its your taste that matters. WVMJ

WVMJ is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 02:17 PM   #6
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 9,157
Liked 979 Times on 640 Posts
Likes Given: 2701

Default

I've made a cherry/apple/black currant wine with grocery store juices. It turned out to be one of the best wines I've ever made, VERY TASTY! And it only took a year of bulk aging to get good.
Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 02:58 PM   #7
scottab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: hawthorne, nj
Posts: 345
Liked 15 Times on 14 Posts
Likes Given: 5

Default

Quote:
Originally Posted by gratus fermentatio View Post
I've made a cherry/apple/black currant wine with grocery store juices. It turned out to be one of the best wines I've ever made, VERY TASTY! And it only took a year of bulk aging to get good.
Regards, GF.
Yikes!! 1 year bulk aging? hmmmm i guess if i'm going to consider this i need to look into another fermenter or even a cask.
__________________
scottab is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 03:17 PM   #8
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Quote:
Originally Posted by scottab View Post

Yikes!! 1 year bulk aging? hmmmm i guess if i'm going to consider this i need to look into another fermenter or even a cask.
Yes, you definitely need a bulk container for aging. By cask, if you mean barrel, you need to be prepared for sealing-maintaining, etc. Plus, you would really want a neutral barrel for bulk aging. Many people prefer glass carboys for bulk aging, and many use the BetterBottle, or similar, carboys for bulk aging. I use bucket for primary, carboys for the rest of it. And one year is common, even longer if you make mead.
__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2013, 01:19 AM   #9
scottab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: hawthorne, nj
Posts: 345
Liked 15 Times on 14 Posts
Likes Given: 5

Default

Quote:
Originally Posted by saramc View Post

Yes, you definitely need a bulk container for aging. By cask, if you mean barrel, you need to be prepared for sealing-maintaining, etc. Plus, you would really want a neutral barrel for bulk aging. Many people prefer glass carboys for bulk aging, and many use the BetterBottle, or similar, carboys for bulk aging. I use bucket for primary, carboys for the rest of it. And one year is common, even longer if you make mead.
Well that would explain why my young mead tastes blah and bland. As far as cask i meant like a 5g metal cask.
__________________
scottab is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 09:44 PM   #10
mikedibens
Home Brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mikedibens's Avatar
Recipes 
 
Join Date: Mar 2011
Location: boulder, co
Posts: 47
Likes Given: 3

Default

I found this a while back. Worth a read. I made the wine to have something to drink while I was waiting for a kit to age. It was not bad considering the cost. It probably would have gotten a bit better with age.

http://www.washingtonwinemaker.com/b...risingly-good/

__________________
mikedibens is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Should i have covered primary? Pelican521 Beginners Beer Brewing Forum 5 01-17-2013 06:00 PM
Should I have covered my pot for the 60 min. Boil? Dustinj Beginners Beer Brewing Forum 7 12-27-2012 07:17 PM
this question has already been covered! jerichobill General Beer Discussion 1 08-08-2011 05:11 AM
Mammograms only covered over age 50 The Pol Debate Forum 3 12-09-2009 04:47 PM
I covered my brew pot. Bad? Rhymenoceros Beginners Beer Brewing Forum 10 01-21-2009 04:44 PM



Newest Threads

LATEST SPONSOR DEALS