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Old 02-20-2013, 12:32 PM   #561
stujol
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It gets better with some time. My 1 year old juice wines are much better than the new stuff. Some that I didn't really care for have become quite tasty with time. They will never compare with wine from grapes or most real fruit wines but still quite drinkable. They make great spritzers.

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Old 02-22-2013, 02:42 PM   #562
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Can you add golden raisins to must made from white grape concentrate?

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Old 02-23-2013, 11:38 AM   #563
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Quote:
Originally Posted by frankmiester View Post
Can you add golden raisins to must made from white grape concentrate?
I would give em a soak in a cordial of vodka over night prior to adding after fermentation slows some. then drink the vodka!
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Old 02-24-2013, 07:39 PM   #564
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I just added sorbate and campden and bottled my first batch after back sweetening. I hope 60 days of aging will make it much smoother... what I tried was very strong so I hope it mellows out.

I just racked my second batch from primary to seconday onto american oak chips. How long should I let it sit in the secondary before raking it off the oak?

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Old 02-25-2013, 04:50 PM   #565
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This is a thread that I've looked at for a long time and finally have an excuse to make.

Last week my wife was talking to her doctor about migraines and he mentioned cutting back on sulfites. "Sulfites" rang a homebrewing bell

I have limited experience with wines. i tried one from a kit and it took about 7 years of aging before it tasted decent. By then, most of it had been used for cooking because I gave up on it after two years.

So I've mainly stuck with beer, cysers, and meads.

Here's what I'm thinking of making for her:
4 gallons 100% cranberry juice
4 cans Welches grape juice concentrate
2lbs of honey
Red Star Montrachet Yeast (my other option is Lavlin 71B)

I figure it should end up pleasantly fruity.

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Old 03-05-2013, 01:55 AM   #566
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I started some welches....
19 cans grape concentrate
NO SUGAR
I wanted a heavy bodied wine
10 tsp acid
5 tsp pectic
Nutrient
water to make 5 gal
Beginning SG 1.120
should make about 16% yeast should hold out.

Comments from experts please! suggestions

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Old 03-06-2013, 10:38 AM   #567
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way too much acid I think and I would add a teaspoon of tannin. I have been using 15 cans with sugar and the flavor and body has been good. I normally add just two teaspoons of acid blend.

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Old 03-07-2013, 02:28 AM   #568
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I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

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Old 03-07-2013, 08:59 PM   #569
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From other things I've read gelatin (jello) works as a fining agent. I wouldn't add it untill secondary fermentation if at all.

It could mess up or cause a stuck primary fermentation

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Old 03-15-2013, 05:45 AM   #570
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So I just made this:

4 gallons of Ocean Spray 100% Cranberry Juice (actually cran, apple, grape, & pear)
6 cans of Welches Grape Juice Concentrate
Monrachet yeast

OG = 1.080

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