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Old 06-24-2012, 03:01 PM   #41
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[QUOTE=clevernonsense;4087801] My question is this: the frozen concentrate lists preservatives in the ingredients--I thought this was a no no? QUOTE]

In the normal scheme of things, the preservatives are not to the extent that they will prevent your must from fermenting, especially if you always use a good starter. Personally I do not use k-meta on the start up of my must if I am working with a product that already contains preservatives. I will dose with k-meta when I rack for the first time to secondary and place airlock. If I am using part fresh fruit and part concentrate/juice w/ preservatives listed, I use only enough k-meta to dose the fresh fruit I am using.



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Old 06-24-2012, 03:09 PM   #42
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Quote:
Originally Posted by Stephanj88 View Post
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.
My apologies on confusing anyone with my "corn syrup" comment, I never add a dry sugar to my must/wine, it is always a syrup form. So I would have turned my corn sugar into "corn syrup". And of course, if you are opting to finish this as a still wine you can use standard wine bottles...use the pressure rated bottles if you plan of proceeding with the sparkling component.

Out of curiousity---I wonder how many who have made this are making it as a sparkling wine or a still wine?? How long are you finding it will take before the wine will start to carbonate?

I have to replace my concentrate/juice because my son had a bonfire and it turns out they were looking for something to mix some drinks with and they drank it all (even got the concentrate out of freezer and mixed it up). Well, they left me ONE container of WGP concentrate. I had enough for a 3gallon batch. I have also noticed white grape peach MANGO juice on the shelf, ready to drink---so that may interest some people.

To the person who asked about a yeasty pinot that is to be bottled in about a week:
1. may consider starting a new thread
2. what yeast was used
3.. has it been sufficiently racked, is wine clear & not dropping sediment, did you filter it?
I would park it & check it in a month--if it is still smelling yeasty it is not yet ready.


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Old 07-13-2012, 10:59 PM   #43
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this stuff is just getting better opened 2nd bottle tonight its better than the first 3 weeks ago

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Old 10-29-2012, 02:39 AM   #44
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Finished it off just took off a batch of skeeter pee another batch of this is next ive already got it cooking

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Old 10-29-2012, 03:38 PM   #45
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I have a gallon of something similar, although I only used 24 oz of Welch's White Grape-Peach Concentrate and Cotes de Blanc yeast. It ran like a champ and is now sitting happily in its secondary. I'll leave it for a few more weeks and rack it again, always a good time to taste test ) and see whether it suggests itself for bottling in swing tops. It smells heavenly, so I'm hoping the flavor will match.

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Old 10-31-2012, 08:27 PM   #46
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its looking good i will try it defiantly and let you guys know about it..

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Old 11-08-2012, 03:16 AM   #47
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Got a batch fermenting now using Nottingham yeast. Been cranking right along for past 3 days. Expect it will slow down this wx. Looking fwd to this for Jan party.

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Old 11-08-2012, 10:16 AM   #48
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The white grape peach flavors really do well. I bottled a batch just a few days ago. Fermented with Lalvin 71b and it came out really smooth without much aging. I will love to know how the Nottingham turns out.

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Old 11-12-2012, 05:32 PM   #49
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Going to try to convince SWMBO to try this soonest!

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Old 11-12-2012, 05:52 PM   #50
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This looks very good. I think I will try this recipe.

Roger



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