Rw Knudsen Juice
 

So question, getting ready to ramp a couple new batches using this juice. I Did a blueberry pomegranate with it that turned out fantastic. Here is my question though, it's not a concentrate but a "pure" juice as in no to very little water added

A 32 oz bottle of blueberry is supposed to be the equivalent of 3 pounds fresh blueberries, so say i made a 5 gallon batch would i need 5 gallons of the juice or do the pound equivalent and just use 4-5 containers of the juice?

I am just worried that the wine may come out to" full" if that makes sense?

I have used their juices before, I would suggest you also see if you can get a jar or two of their concentrate to boost the flavor a little bit. We use thier black cherry concentrate when we make ports, why wait for the cherry flavor to develop when you can just add it :) Also a little ELDME will boost the body.

WVMJ

So when your using it say your making x gallons do you use x amount of juice?

ELDME? will have to check for some of the concentrated stuff to :-)

I always use their juices full strength. Their label implies it took three pounds of fruit to get that volume.

ELDME- extra light DME?

Like Sara, full strenght but plus some concentrate, maybe plus something to add more body like banananas or a cup or two of dried Extra LIght Dried Malt Extract, beer has lots of body and a little ELDME realy makes a difference. WVMJ

Yea thats what was kinda throwing me, take the blueberry for example Jack Keller has recipes that use 2-3 pounds of fresh berries, so with that in mind one bottle should make 1 gallon of wine?

Can you really have to much flavor in a wine?

Malt extract in wine? Coming on here is dangerous for me, every question answered has me wondering about two more! :)

But Keller also uses water in the majority of recipes. Trust me, a wine made from 100% fruit will be so much more than a wine made with fruit and water. You can make good wines from either method, and you can make bad ones also.
Just be aware a 100% blueberry wine is prone to stall, has to do with the vacinuum species of fruit. Cranberries will do the same thing. One of the best things to do is build a good starter and actually step feed your juice into the starter, be sure to use a staggered nutrient schedule.
DME in blueberry wine, especially a port, is amazing, adds great depth. And, if you have any dried elderberry available adding just a touch of elderberry to the blueberry is amazing.
If I was not going all juice, I would use only 1 quart water, 3 quarts juice, and one can frozen red grape or white grape juice concentrate, even blue-pom if you can find it.

Makes sense! Thank youSara. Learning more everyday... Now to soak it in...

When ever I use a Jack Keller recipe that calls for water, I substitute it with white grape juice. The last Elderberry wine I made, I used purple grape juice as a base, and it was wonderful.

whenever I make my blueberry wine for every gallon of wine I use one whole lemon for acidity. I find it comes a lot better then if I don't add the lemon