StormBird

Recipes 

dougen

Recipes 

anybody ever try more than four 11.5 cans( have made many with 4 ) just wondering.. like a port very sweet and a meal...next was thinking about using 5 - 6 cans per gallon any thoughts

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keep em cuming every ten minutes or just give me the bottle

Sammyk

Recipes 

I read all 44 pages here!

I plant to use frozen concentrate white grape/peach and white grape/raspberry (2 different kinds for 2 different wines)

I will make 2 gallons of each in primary buckets and transfer to 1 gallon carboys to age.

One thing is not clear, is adding oak. I saw the question several times but not clear if there was an answer. If so, should I add it to both or just the white grape/peach?

I plan to freeze golden raisins and chop should it be added to both wines? Are raisins a good idea for both varieties? I prefer to use a mesh bag in the primary buckets.

Finally I have both K1-v116 and 71B-122 and plan to split the packet between each 2 gallons ( in 2 different buckets). Is one better of those yeasts better then the other. I will be starting both at the same time so should not be a problem adding 1/2 a packet to each bucket.

Any more tips anyone would care to share?

Sammyk

Recipes 

Can anyone answer my questions above, please?

Rowdy

Recipes 

I would make them as original recipe goes use your 2 gallon buckets to primary one gallon batches then rack to gallon carboys to finish. Don't mess with oak and raisins till he next batch. And make it to taste. I make all mine as described above and split pack of red star permier cuvee in each batch always making 2 batches at a time.

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Cruiscín Lán Grúdlann
In wine there is wisdom, In beer there is freedom, In water there is bacteria.

Sammyk

Recipes 

I started them both today. I used 6 cans of white grape/peach and in the other 6 cans of white grape/raspberry in buckets. Water to a little over 2 gallons per bucket.

I brought the SG up to 1.080. I did add a handful of golden raisins to each in a nylon stocking I sterilized.

Added pectic enzyme and yeast nutrient. Will add energizer in the morning and hydrate the 71B-122 and split it between the 2 buckets.

Rowdy

Recipes 

Sounds good keep us updated

__________________
Cruiscín Lán Grúdlann
In wine there is wisdom, In beer there is freedom, In water there is bacteria.

feffer

Recipes 

It sounds like your recipe should turn out well. The raisins are probably not necessary. I've done that before, but boiled and chopped them first. I'm not sure they really added "body" or flavor though. Just my opinion.

I have a 5 gal primary of white-grape raspberry going now using 13 cans of frozen Welch's juice -- so a little less than 3 cans per gallon. I also used bentonite at the start. I used Montrachet yeast and about 6 lbs of sugar -- enough to bring the SG to 1.095. At an SG of 1.000 or less, I'll rack it to a secondary, let it sit for about a month and rack it again. The SG should end below .998, and then I'll stabilize and back-sweeten slightly.

I've made this before, but with only 2 cans per gallon and I think some back-sweetening is necessary to bring out the fruit flavors. Anyway, my opinion. Also, with my first batch, I blended some brandy two weeks after stabilization. Enough to bring the ABV to about 17%. Not a true Port, but it turned out very nice as an after dinner wine. I'll probably do the same thing with this larger batch, as the first one was popular.

Mr_Shinkai

Recipes 

Mine is mildly carbonated, just the way I wanted, and my fiance and I just opened a bottle and enjoyed it! I used Lalvin EC-1118 yeast (champagne), and it's not too dry, not too sweet. Nice and balanced champagne! Time for another glass!

Schmoogdaddy

Recipes 

I back sweetened and bottled my 6 gallon batch yesterday. I really like this stuff. I will probably try white grape next.

Thanks, Yooper for all this information.