All right so everything seems good but I ended up with only .75 gallons of wine in a 1 gallon carboy. So I have a half gallon carboy I can siphon it into and just do something with the rest. Or could I add equal amounts of grape juice and water to top off or will that dilute the wine or make it rocket fuel. Thanks.
Will that make it to High a ABV since I used champagne yeast won't it just keep fermenting and making more alcohol.
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
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.
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?
Have a question about this recipe. I did up a batch of this about 4 moths ago, and it is still in my secondary. Just curious if this ever actually gets "clear" as in you can see through it, or if it just finishes like other deep reds and is more opaque than clear?
I am new to the site and am attempting to make this wine. I have a question about the yeast, do i use the whole packet? using Lavin EC-118. Thanks agian and have enjoyed reading through the site!
Toby
Columbus, NE
A couple of reasons- first of all, it's very foamy and ferments hard. If you used an airlock, it'd be plugged up right away. Secondly, for most wines, the yeast and fermentation NEED oxygen. I stir all of my wines in primary, until they reach about 1.010-1.020 and then put them in secondary and airlock.
Make sure you don't fill to the top during primary- it'll make a mess and grape juice stains hardwood flooring. (ask me how I know!). After it slows down, you can top up and airlock it.
Yooper,
Ok so today was day five and bubbling has slowed down. took read and got a reading of 1.002. I racked into secondary and have placed an airlock on it. Starting SG was 1.096
My question is how long to i wait til i stablize and do i need to add any clearing agents to it?
thanks
thanks for quick responce!!
so do i need to keep checking SG to see if reading stays the same? And that is approximately 60 days, then stabilize. Now for storage during this stage, do i want it in cooler temps or same as I have had it in for primary. 64-66 has been my tempature range, but i can move to basement to get it closer to upper 50's
thanks again
I have an "apple juice" recipe posted as well. Sometimes some acid blend and tannin make a huge difference in things like that.
1 month update - here are my notes:
After 48 hours from adding yeast SG was 1.04 @ 70F
After 72 hours SG was 1.02 @ 69F
@ 84 hours SG was 1.012 and I racked into secondary and airlocked (1/2 way through 4th day)
On day 18 I reracked and airlocked, SG was .998 @ 65F and I topped off with bottled spring water.
Today (Day 31) SG was .996 on the dot. I reracked and added 5 crushed campden tablets and 2/3tsp (maybe a little more) of potassium sorbate and again airlocked. It tasted pretty good, easily could drink as is, not much bite, not completely dry and somewhat but not overly tart. I plan to leave it a week or so and then back sweeten a sample to taste and try to match SG when I'm where I like.
Thanks for the wealth of information available here - sorry if I'm dredging up a tired thread.
andrew
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