Anyone carbonate Welch's juice wine? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Anyone carbonate Welch's juice wine?

Reply
 
Thread Tools
Old 02-02-2010, 04:22 PM   #1
CereousBrewer
 
CereousBrewer's Avatar
Recipes 
 
Mar 2009
Rim Country Arizona
Posts: 65


I have three batches of Welch's juice concentrate wine in progress (concord, white grape/raspberry, and white grape/peach) and was wondering if anyone has tried carbonating this recipe to make sparkling wine. If so, do you add dextrose in the same manner as priming beer (5oz/5 gal)?

Thanks in advance for your input.
__________________
"Buzzard Roost Brewers"

"24 hours in a day. 24 beers in a case. Coincidence? I think not."

 
Reply With Quote
Old 01-02-2011, 03:44 AM   #2
Opsamk
Recipes 
 
Jan 2011
Fairbanks, AK
Posts: 3

Just cap it and let it carbonate itself, this works for champagne yeast.

 
Reply With Quote
Old 01-02-2011, 04:00 AM   #3
dusty1025
Recipes 
 
Nov 2010
Johnstown, PA
Posts: 119
Liked 21 Times on 4 Posts


Quote:
Originally Posted by opsamk View Post
just cap it and let it carbonate itself, this works for champagne yeast.
boom!

 
Reply With Quote
Old 01-02-2011, 04:02 AM   #4
dusty1025
Recipes 
 
Nov 2010
Johnstown, PA
Posts: 119
Liked 21 Times on 4 Posts


Quote:
Originally Posted by G-Man View Post
I have three batches of Welch's juice concentrate wine in progress (concord, white grape/raspberry, and white grape/peach) and was wondering if anyone has tried carbonating this recipe to make sparkling wine. If so, do you add dextrose in the same manner as priming beer (5oz/5 gal)?

Thanks in advance for your input.
when primary fermentation is complete a standard amt of priming sugar (1oz/gal)should be fine

 
Reply With Quote
Old 01-02-2011, 04:03 AM   #5
strat_thru_marshall
 
strat_thru_marshall's Avatar
Recipes 
 
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts


Quote:
Originally Posted by Opsamk View Post
Just cap it and let it carbonate itself, this works for champagne yeast.
make sure you have your bomb squad gear on when you go to check on the bottle.

You should be able to use a measured amount of priming sugar just like when making beer. the key is a MEASURED amount, after the wine has reached terminal gravity.

 
Reply With Quote
Old 01-04-2011, 12:43 AM   #6
mstef
Recipes 
 
Sep 2010
LB
Posts: 31

I have some welches juice wine brewing for about 2 1/2 months now. There are still a very small amount of bubbles being produced - mostly up the side of the better bottle. Is it okay to bottle? Any use in waiting? I would like it to be at least slightly carbed so I figured the bubbling would do the trick.

 
Reply With Quote
Old 01-04-2011, 01:41 AM   #7
mstef
Recipes 
 
Sep 2010
LB
Posts: 31

Just grabbed a taste of it.. tasted a bit weird - rich and pretty sweet - sort of like a dessert wine; but I couldn't really taste any alcohol. I don't have a hydrometer so that makes this pretty much a guess... any ideas/thoughts?

I don't think the fermentation was stuck. It's been bubbling for over two months now and the entire bottom has yeast/residue as well as both of the ridges on the sides.

?

 
Reply With Quote
Old 01-04-2011, 02:35 AM   #8
Opsamk
Recipes 
 
Jan 2011
Fairbanks, AK
Posts: 3

If it tasted a bit hot, it should contain some alcohol but it sounds like barely any of the sugar was eaten by the yeast meaning your yeast died early. What did you clean your bottles with and what temperature did it ferment in?

 
Reply With Quote
Old 01-04-2011, 01:43 PM   #9
mstef
Recipes 
 
Sep 2010
LB
Posts: 31

I cleaned the better bottle and all equipment with One Step. I didn't have any problem with it the last time I used it.

The temperature during fermentation was about 60-65 degrees; whatever my house was at. I had a heating pad wrapped around it and turned on every once in a while. It seemed like the activity increased when it was on; I could be wrong.

What would you recommend? I don't know how I could make it warmer other than increasing the heat of my entire house. Should I try throwing some more yeast in there?

The recipe was:
5 gallons grap-cranberry juice
7lbs cane sugar
Yeast nutrient
1 pkg red star red pasteur yeast

===

Thanks!

 
Reply With Quote
Old 01-04-2011, 09:47 PM   #10
Wyrmwood
 
Wyrmwood's Avatar
Recipes 
 
Nov 2010
Colorado Springs, CO
Posts: 401
Liked 4 Times on 4 Posts


Quote:
Originally Posted by mstef View Post
I cleaned the better bottle and all equipment with One Step. I didn't have any problem with it the last time I used it.

The temperature during fermentation was about 60-65 degrees; whatever my house was at. I had a heating pad wrapped around it and turned on every once in a while. It seemed like the activity increased when it was on; I could be wrong.

What would you recommend? I don't know how I could make it warmer other than increasing the heat of my entire house. Should I try throwing some more yeast in there?

The recipe was:
5 gallons grap-cranberry juice
7lbs cane sugar
Yeast nutrient
1 pkg red star red pasteur yeast

===

Thanks!
My first wine batch was a combination of muscatel grapes and welch's grape. I only added the welch's when I realized I should not have added water to grape juice (from grapes, not from concentrate...) and also added more sugar. If I leave the bottles out of the fridge for more than a couple of hours, they explode (well, they push the cork out and spew everywhere). They are stable in the fridge and have champagne bubbles. I know almost nothing about brewing, but mine fermented at 58-64 degrees (heat miser...)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Welch's Grape Juice Wine Yooper Wine Recipes 941 12-03-2016 07:18 PM
Welch's Wine - First try agrtek Winemaking Forum 31 05-13-2009 09:21 PM
Welch's Aqua Juice "Wine" ArcaneXor Winemaking Forum 13 05-06-2009 02:33 PM
wine from different welch's blends nathanhall Winemaking Forum 9 02-05-2009 08:05 PM
Welch's Wine movement Winemaking Forum 17 08-17-2008 03:21 PM


Forum Jump