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Old 04-23-2012, 04:39 AM   #11
Stephanj88
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Ill have 2 or 3 carboys free Wednesday i have to try this.



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Old 04-23-2012, 01:46 PM   #12
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Think I'll give this a try, thanks for sharing it.



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Old 04-23-2012, 10:54 PM   #13
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Silly question, I apologize. When the wine has finished, and is clear, I then add the corn syrup to the entire carboy, incorporate it well and then bottle this. Park the bottles in a cool spot in an upright position, for about how long before the carbonation should take place?
Are you using champagne bottles and champagne corks, or is this light enough that a standard bottle and cork is appropriate?

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Old 04-24-2012, 02:35 AM   #14
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I'm surprised that this thread hasn't received more attention. It sounds like a good recipe. Has anyone else tried it?

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Old 04-26-2012, 12:16 PM   #15
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Saramc you can't use wine bottles they are not pressure rated they will go pop. Either beer bottles, champagne, or swing tops. Oh and you use corn sugar not corn syrup.

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Old 04-26-2012, 06:16 PM   #16
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Is the sugar content in the five cans of concentrate enough to boost the S.G. high enough to produce a 10 percent abv, or should one expect to add some sugar on top of the recipe to get an abv this high?

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Old 05-02-2012, 09:59 PM   #17
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im up for this should start a thread to see how many gallons of this is made sounds easy enough

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Old 05-04-2012, 02:08 PM   #18
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Is anyone else having difficulty locating grape/peach concentrate?

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Old 05-05-2012, 11:28 PM   #19
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i found the 5 gallon at walmart but none of the frozen concentrate, also id like to know what kind of flavor the apricots give it and how much to use?

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Old 05-06-2012, 05:57 PM   #20
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Quote:
Originally Posted by ejr View Post
i found the 5 gallon at walmart but none of the frozen concentrate, also id like to know what kind of flavor the apricots give it and how much to use?
Here is what I used to make my 6 gallon batch of WGPA:

11 of the 1/2 gallon jugs of Walmart 100% White Grape Peach Juice
5 of the 11.5 oz cans of Welch's 100% White Grape Peach Frozen Juice (found at Fred Meyers)
2 of the 46 oz cans of Western Family Apricot Nectar (found at cash and carry)
4-1/2 tsp of Pectic Enzyme

OG 1.070

Covered the carboy with AL foil overnight, and pitched Latvin D47 the next day with 3 tsp of yeast nutrient.

SG ended up at 1.000 after about 3 weeks when I added 4 oz of corn sugar and bottled.

Recently found the last bottle, which was about 11 months old, and it tasted much better that the early bottles, which were still good. Next time I'd probably leave it in the carboy a couple of months longer.

The Apricot, from my understanding, adds more of a "peachy" flavor once fermented. This did have a nice peach tone. One person did say that it tasted like "artificial" peach flavor, but no one else made that comment.

These do pack a kick, three bottles would do me in. Your mileage may vary.


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