gyrfalcon
Well-Known Member
I made this last night and apparently stole some grapes that were for my girlfriends lunch. I'm not sure if it's wine or hooch, but we'll see...
Basically I mixed the concentrate, jelly, sugar, heather tips and hand crushed grapes + stems together in a kettle. Added water till it was 3 gallons and boiled it for around 20minutes. I let the must cool, and strained out the heather tips and grapes as I poured it into a carboy. Then I pitched Redstar Pasture Red that I had reconstituted.
Hopefully it will taste good. I'll post more info as it progresses.
Eiffel 07 Wine: OG 1.150
8 Containers of Welch's Concord Grape Juice Concentrate (Total 92fl oz)
1 32oz Container of Grape Jelly
2 Pounds of Bakers Sugar (Ultrafine Pure Cane Sugar)
1 five gram packet of Redstar Pasture Red
1/4 Cup of Heather Tips
1 Ziplock Bag of Grapes
1 tsp of Yeast Energizer
2 tsp of Yeast Nutrient
Water to bring to 3 gallons + 1-2 Cups Granulated Sugar to Raise SG.
Basically I mixed the concentrate, jelly, sugar, heather tips and hand crushed grapes + stems together in a kettle. Added water till it was 3 gallons and boiled it for around 20minutes. I let the must cool, and strained out the heather tips and grapes as I poured it into a carboy. Then I pitched Redstar Pasture Red that I had reconstituted.
Hopefully it will taste good. I'll post more info as it progresses.
Eiffel 07 Wine: OG 1.150
8 Containers of Welch's Concord Grape Juice Concentrate (Total 92fl oz)
1 32oz Container of Grape Jelly
2 Pounds of Bakers Sugar (Ultrafine Pure Cane Sugar)
1 five gram packet of Redstar Pasture Red
1/4 Cup of Heather Tips
1 Ziplock Bag of Grapes
1 tsp of Yeast Energizer
2 tsp of Yeast Nutrient
Water to bring to 3 gallons + 1-2 Cups Granulated Sugar to Raise SG.
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