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Old 01-06-2010, 07:46 PM   #1
jay29
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Aug 2007
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I just made a 5 gallon "Welch's Grape Juice Wine" and added used grape skins from my Classic Winery Series Cab I just racked. From one to another. That plus a full dose of proofed Lalvin 71B-1122 and I have air bubbles 30 minutes later in the airlock! LOL.

WELCH’S CONCORD WINE
Batch II

Started: January 6, 2009
Starting Gravity: 1.093
Yeast: Lalvin 71B-1122

Notes: Added used Cabernet skins from Cellar Classic Winery Kit, one pound of chopped raisins, one ounce of oak chips, 5 pounds of white sugar. 12 cans of 100% grape juice concentrate and enough spring water to make a total of 5 gallons.
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Old 01-06-2010, 11:44 PM   #2
malkore
 
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Jun 2007
Nebraska
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any acid blend, or are you going to do that post-fermentation?
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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Old 01-07-2010, 01:14 AM   #3
mmadmikes1
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May 2009
Washington ST
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Probably wasted a package of yeast. Dumped in one hel good starter. The yeast that is fermenting is whatever was in the Cabernet skins

 
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