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Old 11-09-2012, 11:34 AM   #531
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I am going to try this one tomarow.

Roger

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Old 11-09-2012, 11:39 AM   #532
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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.
Ok I have a questen. Can you just pich the yeast right away and not wait 12 hours befor puting the yeast in.

Thanks Roger
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Old 11-12-2012, 11:56 PM   #533
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Ok I have a questen. Can you just pich the yeast right away and not wait 12 hours befor puting the yeast in.

Thanks Roger
No. You don't want pectic enzyme and yeast going in at the same time. They don't "play well together". So if you leave out the pectic enzyme, and any sulfites, you could add the yeast right away. But I would suggest following the recipe at least the first time.
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Old 11-17-2012, 02:17 PM   #534
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I have 6 gallons of white grape/peach in process. I racked to the secondary, added 6 Campden tablets, degassed it and discovered that I didn't have any potassium sorbate on hand. That was a week ago. Is it OK to re-rack onto potassium sorbate at this stage or should I just leave it alone, bottle it and drink it/give it away as is? I will be back-sweetening, so I am wary of kicking off a new fermentation.

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Old 11-17-2012, 02:20 PM   #535
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I have 6 gallons of white grape/peach in process. I racked to the secondary, added 6 Campden tablets, degassed it and discovered that I didn't have any potassium sorbate on hand. That was a week ago. Is it OK to re-rack onto potassium sorbate at this stage or should I just leave it alone, bottle it and drink it/give it away as is? I will be back-sweetening, so I am wary of kicking off a new fermentation.
You don't want to add the sorbate anyway until the wine is totally clear, and no longer throwing any lees at all after at least 60 days. If you're at the point, you can add the sorbate anytime and then sweeten a few days later.
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Old 11-17-2012, 02:38 PM   #536
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Good to know...and just in time to keep me from running out to my LHBS

Thanks very much.

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Old 11-20-2012, 03:55 AM   #537
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Just mixed up three gallons of this stuff. One gallon original concord and two gallons of white grape juice. Going to pitch Montrachet in the morning.

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Has anyone else tried this and what are your results?

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Old 11-20-2012, 01:47 PM   #538
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Just made a similar batch. It was my first wine and I made it because I was bored. My recipe was.

13 cans of frozen apple juice
1 cup of honey
1/2 cup of blackstrap
1/3 cup of sugar
I boiled everything but the juice with a little water then added it to the juice in my ale pail and topped off to 5g and pitched Lalvin EC-1118. I let ferment for 2 weeks then primed with honey and bottled. It's been in the bottles for about a month now.

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Old 11-20-2012, 01:49 PM   #539
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I tried one about two weeks ago it has good carbonation but not much flavor. I don't remember what the gravity readings were but I think I came with 5%abv when I did know. Any suggestions for adding some flavor.

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Old 11-28-2012, 03:49 AM   #540
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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?


I know this post was forever ago but I did the recipe tonight except with cranberry grape (welches) and intentionally upped my OG to roughly 1.118-1.12. I used the exact same yeast and am hoping my yeast chokes out around 1.010 or 1.015, Looking to have a nice sweet wine that packs a punch...good for drinking and getting


I will update in roughly 30 days to see what my final SG is and let ya know how it taste, I plan on bottling and leaving for 1-2 months before consuming after that.
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