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***Yooper*** · 02-01-2007, 10:05 PM

Recipe Type: Extract
Yeast: Wine yeast
Batch Size (Gallons): 1
Original Gravity: 1.095
Final Gravity: .996
Boiling Time (Minutes): 0.0
Primary Fermentation (# of Days & Temp): 30
Additional Fermentation: Rack until clear
Secondary Fermentation (# of Days & Temp): 30

Welch's Frozen Grape Juice Wine
2 cans (11.5 oz) Welch's 100% frozen grape concentrate
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
wine yeast

Edit- note! You may want to skip the acid blend, at least at first, as some results say this wine is too "tart".

Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.

RadicalEd · 09-29-2007, 01:51 AM

Hey Yoop, I noticed you were "drinking this now" in your sig; how;d it turn out?

talleymonster · 09-29-2007, 04:12 AM

I'm curious as well how it turned out. I've got some fermenting right now.

***Yooper*** · 10-02-2007, 12:48 PM

It's good! It's not fine wine, that's for sure! But it's tasty and we use it for a table wine with dinner. Kind of has an unsweetened Mogen David taste.

jay415 · 06-29-2008, 06:06 PM

I am new to wine making, why cover with a napkin and not an airlock from the start?

***Yooper*** · 07-02-2008, 01:55 PM

A couple of reasons- first of all, it's very foamy and ferments hard. If you used an airlock, it'd be plugged up right away. Secondly, for most wines, the yeast and fermentation NEED oxygen. I stir all of my wines in primary, until they reach about 1.010-1.020 and then put them in secondary and airlock.

Make sure you don't fill to the top during primary- it'll make a mess and grape juice stains hardwood flooring. (ask me how I know!). After it slows down, you can top up and airlock it.

jay415 · 07-02-2008, 03:09 PM

Thanks, has been going for a few days now. I used welch's white grape juice with the same recipe, except I miss read the sugar and put in 1 1/2 instead of 1 1/4. I did not realize until I took a gravity reading and saw 1.118 and said wow what happened? This is going to be some strong stuff, unless the yeast chokes out. I used lalvin 71b-1122 I think it's good til about 14%.

jay415 · 07-30-2008, 06:44 PM

racking day today @ 31 days and the expected happened. The wine is quite clear and the SG is 1.010 and OG was 1.118 making an ABV of 14.148%

The yeast choked out right @ Lalvin specs. ok I know my fault (too much sugar) I must learn how to follow instructions. But anyway, I tasted it and it is very sweet. Now is there anything I can do to fix this? or should I consider it a dessert wine?

JWHooper · 07-30-2008, 07:10 PM

I just started this recipe:

9 cans (11.5 oz) Welch's 100% frozen grape concentrate
12 cups granulated sugar
8 tsp acid blend
4 tsp pectic enzyme
4 tsp yeast nutrient
.5 tsp wine tannin
water to make 4 gallons
wine yeast (71b-1122)

Greetings from lower Michigan, YooperBrew. I've been by the store twice and they have been out of stock for hydrometers both times.

I know, I was probably dumb to make so much. I just can't help myself.

***Yooper*** · 07-30-2008, 07:59 PM

Quote:

Originally Posted by jay415

racking day today @ 31 days and the expected happened. The wine is quite clear and the SG is 1.010 and OG was 1.118 making an ABV of 14.148%

The yeast choked out right @ Lalvin specs. ok I know my fault (too much sugar) I must learn how to follow instructions. But anyway, I tasted it and it is very sweet. Now is there anything I can do to fix this? or should I consider it a dessert wine?

You could pitch some champagne yeast- but that will increase the ABV even more while drying out the wine. It'll be pretty darn "hot" if you do that, but it won't be sweet any more.

The yeast might bring that SG down a few more points, though, without repitching, even though you're right at the top of the tolerance. If you could coax about 6 more gravity points out of that yeast, it'll be much less sweet tasting and not too hot.