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Old 08-03-2013, 12:08 AM   #21
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There is no such thing as idiot proof.

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Old 08-08-2013, 03:47 AM   #22
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The simplest wine I ever made that had the least fuss was my Welch's wine. Here is the recipe:

1 gallon Welch's wine

4 cans of 11.5oz Welch's frozen concentrate (I like white grape peach)
1 TBS of black tea (I like Earl grey)
Water to 1 gallon
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Yeast (lalvin 71B)

This makes a great dry young wine. Aging helps and it could be easily stabilized and back sweetened if you like but I think the white grape peach is awesome dry. Just let it ferment dry over 2 weeks. Put the jar/carboy in the fridge and wait another 2 weeks. Should be crystal clear. No need for secondary just siphon off the top. Should get 4 750ml bottles worth without disturbing the lees.
Just started this tonight. I only had K1V on hand. Can't wait to see how this turns out. Now I have to get the items for Skeeter Pee and use the lees to start a batch with it.

The K1V should hold up nice through this for the Skeeter Pee right?
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Old 08-08-2013, 01:19 PM   #23
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+1 on the white grape peach concentrate. It's mine and everyone else's favorite flavor that I do from concentrate.

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Old 08-08-2013, 01:26 PM   #24
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Just started this tonight. I only had K1V on hand. Can't wait to see how this turns out. Now I have to get the items for Skeeter Pee and use the lees to start a batch with it.

The K1V should hold up nice through this for the Skeeter Pee right?
I have never used k1v in skeeter pee but I imagine that it would kick skeeter pees but, ferment through and produce a nice wine. I like k1v for many things so can't imagine things going wrong. For this concentrate wine if left dry should be very nice, crisp and refreshing chilled. Also wines and meads made with k1v seem to really benefit from long time aging so a year from now this wine should be spectacular. If you can wait that long... I couldn't with my last batch.
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Old 08-09-2013, 12:00 AM   #25
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I have never used k1v in skeeter pee but I imagine that it would kick skeeter pees but, ferment through and produce a nice wine. I like k1v for many things so can't imagine things going wrong. For this concentrate wine if left dry should be very nice, crisp and refreshing chilled. Also wines and meads made with k1v seem to really benefit from long time aging so a year from now this wine should be spectacular. If you can wait that long... I couldn't with my last batch.
Nice! Think this will be ready in about 6 weeks? Ferment for 3, rack and then drink in 3 more?

One thing I didn't have is pectic enzyme... Not sure how that will effect things.
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Old 08-09-2013, 01:15 AM   #26
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Since you are using a processed juice the pectic enzyme will not make the biggest difference but I think the wine clears more quickly with it. Yea 6 weeks should be good. Just in that second 3 week section cold crash the wine and that should drop out any leftover sediment. It should taste fine after that.

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Old 08-09-2013, 02:05 AM   #27
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Originally Posted by Arpolis View Post
Since you are using a processed juice the pectic enzyme will not make the biggest difference but I think the wine clears more quickly with it. Yea 6 weeks should be good. Just in that second 3 week section cold crash the wine and that should drop out any leftover sediment. It should taste fine after that.
Awesome! Thank you for the feedback...I've seen you post this recipe a number of times and I've been wanting to try it for about 6-8 months now. I just found a Stop&Shop with Welch's white grape peach for $2.85 each. I'm going to pick up 4 of them and start another gallon this weekend.
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Old 08-23-2013, 11:26 PM   #28
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Quote:
Originally Posted by Arpolis View Post
Since you are using a processed juice the pectic enzyme will not make the biggest difference but I think the wine clears more quickly with it. Yea 6 weeks should be good. Just in that second 3 week section cold crash the wine and that should drop out any leftover sediment. It should taste fine after that.
I started this batch on the 8th and by mistake I added potassium metabisulfite and sulfate on 8/20 (I was supposed to add this to another batch of cider but got distracted) so, I'm not sure what's going to happen. I didn't take a starting gravity but with only 12 days after pitching, my only hope is that the K1V fermented it low enough. Its been in the fridge since 8/21. I'll let it clear, rack it and then take a gravity reading.

I was really looking fowrard to this too. Not to mention the batch of skeeter pee I had planned.
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Old 08-30-2013, 03:43 AM   #29
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Tried a small sample tonight. It's not at all bad. It fermented completely dry. Tastes and smells like a fresh picked grape. I haven't even racked it yet but since it's been 3 weeks, I think I'll rack tomorrow. This stuff looks promising and I can't wait to bottle it and let it age for a month or 2...

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Old 10-04-2013, 02:12 AM   #30
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Racked this tonight and poured a glass for myself. It's very clean tasting, a little thick in consistency (almost the thickness of syrup), strong grape flavor and strong alcohol.

I can say that the yeast cake and tea leaves are extremely compact and were not disturbed at all during the transfer.

Overall, good stuff considering it's from grape juice concentrate. Now I have to find the white grape peach and start another batch.

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