Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Tart Grape Juice wine after 2 weeks in Primary
Reply
 
LinkBack Thread Tools
Old 12-08-2010, 07:24 PM   #1
Mugsfull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: San Antonio, TX
Posts: 55
Default Tart Grape Juice wine after 2 weeks in Primary

I'm just trying my first gallon of Grape Juice Wine. After 2 weeks of primary, I racked to secondary. Tasting it was like a sweet tart.

ingredients:

almost 1 gal Newman's Own 100% Grape Juice - Kirkland (purple)
2 cups of sugar, cup of water. Added till gravity was 1.09
Red star yeast - Pasteur Red

I checked the juice in the beginning and the acid strip said it was about 3.2. Is that about right?

At 2 weeks the gravity was 1.000

When I transferred - I added potassium metabisulfite, bentonite and a handful of raisins.

The juice had both Ascorbic and Citric Acid so I added no acid blend as I've seen called for in recipe's. Still I'm concerned about the tartness. Will this mellow in secondary or will I need to correct?

__________________

Last edited by Mugsfull; 12-08-2010 at 07:29 PM. Reason: correction
Mugsfull is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2010, 07:51 PM   #2
warispeace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Overland Park, KS
Posts: 74
Default

That actually sounds pretty tasty. I like a dry, tart wine.

2 weeks is way too young to evaluate it though. Try it again in a month or two and you probably won't even recognize it.

__________________
warispeace is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2010, 08:36 PM   #3
CampFireWine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: SE Indiana
Posts: 287
Default

The CO2 buildup due to fermentation can cause additional acidity which will mellow with age or degassing. I wouldn't mechanically degas this late in aging though as it will stir the sediment back up.

__________________
CampFireWine is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2010, 08:45 PM   #4
Mugsfull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: San Antonio, TX
Posts: 55
Default

Thanks for the suggestions.

I think then instead of messing with it, I wait for a month and taste again on the next transfer.

Is there anything else I'll need to plan for? Is tannin a requirement? I see it in recipes as well.

My plan is to age a month or two transferring twice more. Then stabilizing adding the sorbate and metabisulfite, then waiting a day or two and bottle.

__________________
Mugsfull is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2010, 09:18 PM   #5
CampFireWine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: SE Indiana
Posts: 287
Default

Tannin adds a little body and a whole lot of bitterness. It isn't needed.

You may get away with degassing right after racking when there is no sediment on the bottom. If you take a little cup of the wine and poor it from one cup to another and then back and forth for a few minutes, it will degas it enough to sample.

__________________
CampFireWine is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2010, 03:40 PM   #6
Mugsfull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: San Antonio, TX
Posts: 55
Default

At four weeks, I took a sample and was surprised the tartness has really diminished. Its still there but I'm seeing that time is doing good things!

__________________
Mugsfull is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2010, 05:27 PM   #7
warispeace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Overland Park, KS
Posts: 74
Default

Quote:
Originally Posted by Mugsfull View Post
At four weeks, I took a sample and was surprised the tartness has really diminished. Its still there but I'm seeing that time is doing good things!
Good to hear! It should continue to get more mellow as it ages.
__________________
warispeace is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 12:38 PM   #8
Bush_84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minnesota
Posts: 239
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I've had a similar experience with a wine made from store bought juice. It started pretty tart, but aged nicely. I actually gave a lot of it away cause I thought it was a lost cause until one of my family members told me that it turned out really good. I tried a bottle, and it did age nicely. So give it time.

__________________

Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

Bush_84 is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2010, 12:37 PM   #9
Mugsfull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: San Antonio, TX
Posts: 55
Default

Quote:
I actually gave a lot of it away cause I thought it was a lost cause...
Nice. So I wouldn't let your friends know the reason for your sudden generosity!

Actually, in the few years I've been at this, I've only made one batch or so (beer) that had an off flavor. I think it was a little astringent in the aftertaste - I've gotten picky about taste since I started brewing. Anyways, few others noticed, so guess what. I became very generous with that batch.

If this works well, I'm gonna do a 5 gallon batch.
__________________

Last edited by Mugsfull; 12-15-2010 at 12:38 PM. Reason: Quote
Mugsfull is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2010, 02:23 PM   #10
Bush_84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minnesota
Posts: 239
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Well it wasn't like I just pawned it off on unsuspecting people. It was mostly family who came over and liked the taste. So I was just like great have some!!!

I am doing a similar experimental batch in one gallon quantities.

__________________

Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

Bush_84 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Welches Grape Juice Wine freeballer Wine Making Forum 19 02-18-2014 07:49 PM
Question on Welch's grape juice wine keith_b Wine Making Forum 14 12-22-2010 02:09 AM
welches grape juice wine problem OHIOSTEVE Wine Making Forum 12 11-19-2010 03:03 AM
Wine from Grape Juice Help limprizol Wine Making Forum 5 10-07-2008 02:39 PM
Welches grape juice - Real tart taste - Any fixes? britishbloke Wine Making Forum 4 04-11-2007 02:03 AM