General Concentrate Wine
So I got started in winemaking with regular frozen concentrates from Walmart. I have made MANY different wines as variations of this basic recipe below. They turn out sweet and high octane and very enjoyable. I get particularly high praise from those who "don't like wine". It's also super easy for noobs.
10 Containers Frozen Concentrate (your choice)
1 tbls nutrient
1 tbls energizer
1pkt Montrachet yeast
Water to 5.5 gal
1) dissolve sugar, nutrient, energizer, in 1-2 gallons of warm water. I kept it on the stove on the lowest setting until it was all dissolved. Stir regularly or the sugar will stick to the bottom.
2) Choose any ten concentrates. Cranberry, apple, grape, daquri, lemonade... mix and match however you like! Let them completely thaw out to room temp. That way you're not trying to add hot water to compensate for the 10 blocks of ice you just put in the bucket/carboy.
3) Add concentrate to bucket. Rinse out each container and add rinsing to primary.
4) Once contents of the pot on the stove are dissolved pour over the bags and stir.
5) If using a brew bucket add water until at 5.5-6 gallons. If using a carboy add water until up to the neck. Add airlock and wait.
A week or two later...
6) Once airlock bubbling has slowed to a near stop, rack off lees into a secondary. If you're really new and only have this one fermenting container. You can just leave it in there until it's clear and then bottle. I haven't had any spoiled wines that way either.
7) Add Airlock. let sit until clear.
Month or two later....
8) Bottle. I'm partial to beer bottles for this type of brew. Crown caps and cheaper and beer bottles are more plentiful. Also it makes for nice single serving bottles. :)
~~Add your twist~~
A) Mix and match your concentrates
B) Start experimenting with the effects of acid blends, different types of sugar, tannin, yeasts.
C) Consider spices (Cinnamon sticks, allspice, cloves, etc) for holiday brews.
D) Swap out some concentrate for pie fillings (Cherry, Blueberry, Blackberry, etc). Some flavors aren't available cheaply in a local store as concentrate. Save the fruit after the primary and use in pies still. ;)
~~Moral of the story~~
Cheap ($20-$25). Easy SWEET. Enjoyed by all.
I made a "fruit punch" like this using concentrates last year. Used cans of Dole mango-pineapple-orange-banana-strawberry-etc. Turned out great. Tastes exactly like you'd think a fruity-punch kinda wine would. :-)
sounds GREAT! I might start a batch of it soon so it's ready for spring/summer.
Do you have specifics of which ones you used? :)
Hrrrm, I used a total of 15 cans for a 5.5 gal batch (I always start with an extra half gallon or so for racking). I might had the exact ones in my logbook at home, but it was 5 cans each of 3 different kinds. It was whatever the 3 tropical sounding Dole varieties are... like orange-mango-pineapple, orange-strawberry-banana, and pineapple-orange-banana, or something like that.
I would like to try this but have some questions.
What is #10 sugar?
In step #4 it says to pour over bags, what bags?
And I'm guessing you add the yeast after step #5? Do you sprinkle on top or stir it in? Thanks.
a) that'd be 10 pounds
b) oops for proofreading. I was thinking bags because I normally put fresh fruit in bags in the primary. But being that this is a concentrate recipe it should just read to pour into primary. (I'll edit it as such)
take it back. Can't edit the first post apparently.
THANK you, brother brazedowl. I have had this idea rolling around in my head since the first time I looked at skeeterpee.. I'm grateful you walked the path before me :rockin:
So that comes to 2lb sugar and 2 cans concentrate per gallon, eh? Just figured I'd put that down for anyone who wants to scale it.
hahaha your epic division of 10 by 5 has saved us all :)
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