Stephanj88

Recipes 

Ill have 2 or 3 carboys free Wednesday i have to try this.

daniel212

Recipes 

Think I'll give this a try, thanks for sharing it.

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saramc

Recipes 

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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tedscastle

Recipes 

I'm surprised that this thread hasn't received more attention. It sounds like a good recipe. Has anyone else tried it?

Stephanj88

Recipes 

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.

djcreen

Recipes 

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?

ejr

Recipes 

im up for this should start a thread to see how many gallons of this is made sounds easy enough

tedscastle

Recipes 

Is anyone else having difficulty locating grape/peach concentrate?

ejr

Recipes 

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?

tryn2brew

Recipes 

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.