i have made 10 gallons of apfelwein so far and they came out great!
i was wondering if i could do 1 gallon batches in the same manor with welches grape juice.
i was thinking about doing a simple recipe of 1 gallon grape juice , 1/2 pound of corn sugar, and 1/2 packet of montrachet yeast.
has anyone done this? and how would it come out?
i have made 10 gallons of apfelwein so far and they came out great!
i was wondering if i could do 1 gallon batches in the same manor with welches grape juice.
i was thinking about doing a simple recipe of 1 gallon grape juice , 1/2 pound of corn sugar, and 1/2 packet of montrachet yeast.
has anyone done this? and how would it come out?
This thread will answer all your questions, and then some!
The white grape frozen concentrate has potassium metabisulfate (sp) and if you use it you have to thaw it out and aerate a bit and then let it sit for about 24 hours as it will dissipate out and it ferments fine, my white grape/peach is doing great.
My recipe uses either red or white Welch's. You want to get the kind that is 100% juice, not the cocktails.
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it is the 100% juice, the only thing i dont have is the pectic acid, acid blend and the yeast nutrient, i plan on using montrachet or cote des blancs yeast, which do you suggest?
I haven't used any pectic enzyme in mine and they clear very well. And I would not use any acids until it is almost done... I used too much in one of my wines (apple )and it is TART! I might have to back sweeten it with lemonade and tell everyone that it is hard lemonade! so now I only am going to use my acid blend if the wine tastes flat, or like it needs a bit of something.
I am using the yeast nutrient, and so far I have only used two different yeasts, the cote des blancs and lavlin EC-1118 I did buy the Montrachet but haven't used it yet. I do prefer the EC-1118 so far tho, it seems to let the fruit flavors come thru better. but yeasts are kinda a personal choice.
I just finished up my first batch of basic welches wine. I do alot of one gallon batches of things because they are easier on the back. I'm planning on making another this week. I would recommend putting a pan underneath your gallon container. And I'm glad I did not put an airlock on right away, too. This started to ferment very quickly and was up and running all over my floor several different times. Now I've got an aluminum cookie sheet down there to catch the overflow (easy cleanup) and can't wait to make the second.
It is very drinkable. I was pleasantly surprised.
I just finished up my first batch of basic welches wine. I do alot of one gallon batches of things because they are easier on the back. I'm planning on making another this week. I would recommend putting a pan underneath your gallon container. And I'm glad I did not put an airlock on right away, too. This started to ferment very quickly and was up and running all over my floor several different times. Now I've got an aluminum cookie sheet down there to catch the overflow (easy cleanup) and can't wait to make the second.
It is very drinkable. I was pleasantly surprised.
welches wine question
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