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Old 12-02-2009, 01:48 PM   #1
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Default Welches white grape raspberry

I made the welches grape juice wine and really like it... wife asked me today when I was gonna make another batch of wine and asked me to make the white grape raspberry....I have the yeast and nutrient and sugar here and she is gonna bring the concentrate home this afternoon.....could I start the yeast with a little water...sugar ...and nutrient?....or is that a waste of time with wine yeast?

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Old 12-02-2009, 02:19 PM   #2
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I don't think it's necessary but I don't really have a definitive answer for you. Sure want to know how this turns out though, I enjoyed the welch's wine too. I started a white grape batch a while back that I need to bottle soon- I added a handful of raisins to secondary to add body.

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Old 12-02-2009, 02:52 PM   #3
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I would say go ahead and start that yeast a bit early- I know that now that it is winter and much cooler in my home,it does take the yeast a bit to get going, so a little head start probably will not hurt a thing.
I'm getting ready to start a Welches white grape and peach today with honey instead of sugar, but am going to put the raisins in the primary.
I am glad to see that others are making the welches juice wines too! and that they come out good.
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Old 12-02-2009, 03:15 PM   #4
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Is this dry yeast? If so, you don't need, or even want, a starter. Simply rehydrate, without stirring, with 100F water for 15-20 minutes. If you have Go-Ferm, so much the better. Do not use a yeast energizer/nutrient that contains Diammonium Phosphate (DAP) when you hydrate your yeast.

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Old 12-02-2009, 05:20 PM   #5
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I would not. dry yeast doesn't need a starter....and plain sugar is not a good way to make a starter. its not the same kind of sugar in the fruit juice, so you'll end up giving the yeast an affinity to consume the wrong kind of sugar.

my other comment is about acid levels in the juice. normally in a grape wine you'd need to add acid and probably some pectic enzyme. However raspberries have a fair amount of acidity already, so you probably don't need to add much if any acid blend to this batch.

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Old 12-02-2009, 08:00 PM   #6
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So starting your yeast in a little bit of the juice that you use for the wine is not a good thing? that is what I have been doing, just sprinkling it in about 1/4 cup of the juice and covering well and putting in a somewhat warm place for a few hours before I put everything together and after shaking the air into the juice and sugars etc... I pour the yeasty juice in last and then airlock it.
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Old 12-02-2009, 08:14 PM   #7
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I think Summersolstice is saying not to start it in sugar water, because it would get the yeast used to the wrong type of sugar...

I have read warm water or a water must mixture.

I have only brewed to differents things as of right now, but so far I have just thrown the yeast on top and washed down the funnel with a little extra juice.

I have only used EC 1118 and by the next morning things are bubbling.

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Old 12-02-2009, 10:44 PM   #8
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not so much a bad thing...as a 'you shouldn't need to' thing. if the yeast sachet says "sprinkle on top of the must"...then do that. if it recommends a starter or proofing...do that.

i was just listening to a podcast today on mead making, and Ken Schramm was saying that when using dry yeast and adding it to the must, the more surface area the better. that give the yeast more contact with the must to hydrate, and more contact with the air to go through the reproduction phase.

after hearing that I'm not sure I'll ever hydrate dry yeast in a small pyrex dish again. it just made sense, since I already knew the basics of the yeast lifecycle.

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Old 12-05-2009, 03:32 AM   #9
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OK put the wine together just now
I used
10 cans of welches white grape raspberry concentrate
6 pounds granulated sugar
( as per the suggestion of very little if any acid blend}
1/2 tsp acid blend+ No idea why as I really don't understand this so I just guessed.
started with 5 pounds sugar and added another pound to get the OG to 1.090 (

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 12-05-2009, 03:48 AM   #10
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btw double pitched 2 packets of red star champagne yeast....not intentionally a spilled part of the first one

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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