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Old 10-21-2008, 09:29 PM   #31
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hey yooper, if i don't feel like bottling this can i just rack into another rossi jug and stick it in the fridge?

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Old 10-25-2008, 05:34 PM   #32
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Has anyone experimented with using more juice and less water to eliminate the need for adding table sugar?

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Old 10-29-2008, 02:19 AM   #33
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ok I finally have the finished product as per the recipe. I didn't sweeten it at all. It has a very strong concord grape aroma and flavor but it is very sour or should I say tart. Should I add less acid blend next time? will that make it less tart? or will aging make it less tart? Also Yooper I see that you were explaining how to sweeten. do you sweeten yours? how much sugar do you end up adding per gallon? Do you add dextrose or sucrose? Sorry about all the questions. Thanks again

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Old 10-29-2008, 02:45 AM   #34
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ok I finally have the finished product as per the recipe. I didn't sweeten it at all. It has a very strong concord grape aroma and flavor but it is very sour or should I say tart. Should I add less acid blend next time? will that make it less tart? or will aging make it less tart? Also Yooper I see that you were explaining how to sweeten. do you sweeten yours? how much sugar do you end up adding per gallon? Do you add dextrose or sucrose? Sorry about all the questions. Thanks again
I don't sweeten mine- I like it dry as a table wine. You could add less acid blend (or even none), but I think it's the concord grape flavor that gives it the tartness, or that certain Welch's "tang".
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Old 10-29-2008, 02:49 AM   #35
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I just found a bottle the other day of this stuff that I made back in September 07

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Old 10-29-2008, 03:00 AM   #36
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I don't sweeten mine- I like it dry as a table wine. You could add less acid blend (or even none), but I think it's the concord grape flavor that gives it the tartness, or that certain Welch's "tang".
OK thanks so I didn't mess it up. I'll experiment with it.

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I just found a bottle the other day of this stuff that I made back in September 07
Report needed when you finally pop it open. I have 5 bottles I am going to age. I'll pop one open every few months.
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Old 11-05-2008, 10:58 PM   #37
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Some of the grape juices that I've found in my local frozen food isle have ascorbic acid (vit c) added to 'em. Will the increased acidity prevent them from fermenting?

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Old 11-05-2008, 11:08 PM   #38
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Some of the grape juices that I've found in my local frozen food isle have ascorbic acid (vit c) added to 'em. Will the increased acidity prevent them from fermenting?
No, that's fine. Most juices do have ascorbic acid added.
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Old 11-05-2008, 11:09 PM   #39
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It's a very small amount that's added mainly as a preservative. I've never heard of anyone having a problem with it in anything.

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Old 11-05-2008, 11:31 PM   #40
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Wonderful. Thanks!

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