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Old 11-06-2008, 12:02 PM   #41
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Just started 5 gallons.

5lbs sugar
10 cans of welchs white
5 gallons of water
white labs champagne yeast

OG 1.082

after reading this thread I wish I added more sugar. I'm thinking the SG I wanted should have been 1.100. So much good info here.

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Old 11-06-2008, 12:09 PM   #42
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Originally Posted by Firstnten View Post
Just started 5 gallons.

5lbs sugar
10 cans of welchs white
5 gallons of water
white labs champagne yeast

OG 1.082

after reading this thread I wish I added more sugar. I'm thinking the SG I wanted should have been 1.100. So much good info here.
That OG is ok. It'll give you 12% ABV, so that's fine. It should finish fairly quickly.
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Old 11-06-2008, 12:31 PM   #43
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That OG is ok. It'll give you 12% ABV, so that's fine. It should finish fairly quickly.
How quick?
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Old 11-06-2008, 12:59 PM   #44
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How quick?
When it's done? I don't know. It would depend on the temperature of the room, the health of the yeast, etc, for example. But a 12% ABV would generally finish quicker than a 15% ABV wine.
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Old 11-06-2008, 01:35 PM   #45
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When it's done? I don't know. It would depend on the temperature of the room, the health of the yeast, etc, for example. But a 12% ABV would generally finish quicker than a 15% ABV wine.
Nice..That makes sense taking longer to produce more.

The room will stay at 60 but I have a space heater to keep it at a steady 70. I'm keeping it between 66-70 now but I will see after me first electric bill if I'm going to continue using it.
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Old 11-10-2008, 12:01 AM   #46
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i am drinking my last glass of this as i am typing this, it is very good i really liked it. I just racked after thirty days and put it straight into the fridge since i can never wait a long time. I could only imagine how good this wood be after bottling and aging. Anyway i just started 2 more gallons slighty dif from original recipe. I used:

3 cans or grape concentrate
64 oz. of white grape peach juice
2 1/2 cups sugar
and topped up to 2 gallons with water

cant wait till its done might even bottle some this time if it lasts that long

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Old 11-10-2008, 01:36 AM   #47
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Here's another way to do it. I have done a couple batches this way with honey. Since you use honey, they are considered meads which is a honey wine.

This uses the premade juice, not the frozen type. My last batch I used a D47 yeast and did not have to back sweeten.

What's nice is the alcohol content is high compared to regular wine and has a decent kick to it.

C & P from a mead site, below;

Ingredients
2 lbs Clover honey
1 oz buckwheat honey
64-oz Welch's Grape Juice with Vitamin C added- Make sure it has no preservatives in ingredients other than Vitamin C added (A.K.A. Absorbic Acid)
Balance water if you need it to make 1 gallon after adding honey mixed in water (don't use too much water in honey mix or you'll end up with more than you bargained for.
Lalvin EC-1118

at racking:
1/2 tsp. potassium sorbate
1/2 campden tablet

Methods/steps
Just finished bottling my first Grape Mead Melomel or Pyment whatever one wishes to call it and it was started on November 4th and is simply wonderful to drink already. It was ready in 5 weeks!
Thought I would share my recipe with you, as it is the youngest best tasting, quick mead I have had thus far. Too bad
It will ferment super fast to dry (about 13% alcohol) because of type of yeast and all the nutrients and natural sugars in Welch's grape juice. It should be to SG =1.000 or less in 14- 21 days max.
Rack to clean carboy over mixture of 6-oz honey, 6-oz Welch's grape juice, 1/2t of Sorbate and 1/2 crushed campden tablet.
It will stabilize and clear fast. Let it clear and set for another 2 weeks and it will be ready to bottle and drink.
It will be medium sweet but smooth and drinkable right away. If you want it semi sweet use 4-oz honey instead of 6-oz / gal.
The only reason I used the Campden (Sulphite) is because my understanding is that using both Potassium Sorbate and Sulphite together will definitely inhibit renewed fermentation and it did for me.
Color is deep red, has nice legs on sides of glass after swirling, good nose and great balanced taste) Just don't tell everybody you used Welch's. I won't. Because the juice is clear to start, clearing is naturally fast, fast, fast.

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Old 11-17-2008, 05:57 AM   #48
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Yooper,

What purpose does letting the must stand for 12hrs before pitching the yeast accomplish?

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Old 11-17-2008, 03:00 PM   #49
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It allows you to add the pectic enzyme, and then add the yeast 12 hours later. The pectic enzyme doesn't work well with yeast, it needs to go in first. It's really not necessary, if you don't have it, but it helps clear the wine so it doesn't form a pectin haze.

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Old 11-17-2008, 08:39 PM   #50
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Thanks! I skipped the 12hr lag, so hopefully I pitched enough yeast that there's no detrimental effect. I had airlock activity @ 5hrs, so I think it's ok.

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