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Old 07-09-2010, 05:01 AM   #1
BeerWars
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My wife and I were scoping out the juice isle for ideas for our next batch of wine. Were going through all the exotic fruits and my wife spots Hawaiian Punch and asks if I can make wine out of it because it will be perfect for when her sister comes over (her sister literally drinks 1/2 a gallon a day). I look at the ingredients and look at her and say "I don't have an f'n clue."

http://www.hawaiianpunch.com/text_on...fruit_ing.html
CONTAINS: WATER, HIGH FRUCTOSE CORN SYRUP AND 2% OR LESS OF EACH OF THE FOLLOWING: CONCENTRATED JUICES (PINEAPPLE, ORANGE, PASSIONFRUIT AND APPLE), PUREES (APRICOT, PAPAYA, GUAVA), CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, PECTIN, GUM ACACIA, GUM GHATTI, GLYCEROL ESTER OF WOOD ROSIN, SODIUM HEXAMETAPHOSPHATE, RED #40, BLUE #1, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES) AND ASCORBIC ACID (VITAMIN C).

So can this be fermented?

Thanks in advance!!!

 
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Old 07-09-2010, 05:04 AM   #2
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The answer is yes, you can ferment it. But my guess is it's going to taste like jungle juice when it's done because of the high sugar content.

 
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Old 07-09-2010, 12:22 PM   #3
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I think it'll ferment, but fermented high fructose corn syrup probably doesn't taste very good.

Pure juices would ferment, and taste better. Then, after it's finished, you could add some campden tablets and potassium sorbate (it's in winemaking/beer shops) and then sweeten with Hawaiian Punch or another fruity and sweet juice.
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Old 07-09-2010, 12:35 PM   #4
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Why not get these juices (PINEAPPLE, ORANGE, PASSIONFRUIT AND APPLE, PUREES APRICOT, PAPAYA, GUAVA) and make your own.
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Old 07-09-2010, 12:45 PM   #5
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Quote:
Originally Posted by IrregularPulse View Post
Why not get these juices (PINEAPPLE, ORANGE, PASSIONFRUIT AND APPLE, PUREES APRICOT, PAPAYA, GUAVA) and make your own.
I have an Apple/Pineapple wine rbewing right now, after 2 weeks there is almost 2 inches of sediment in a 1 Gallon jug.

 
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Old 07-09-2010, 01:04 PM   #6
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Quote:
Originally Posted by BeerWars View Post
CONTAINS: ... SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES).

So can this be fermented?
Hmmm. I would think these preservatives would inhibit fermentation. No?
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Old 07-09-2010, 01:08 PM   #7
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Quote:
Originally Posted by passedpawn View Post
Hmmm. I would think these preservatives would inhibit fermentation. No?

That was my thought as well.

 
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Old 07-09-2010, 01:21 PM   #8
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Old 07-09-2010, 01:24 PM   #9
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You'd probably be better off to mix a jug of hawaiian punch and a bit of vodka to preference in a keg and carbonate. Bet that would be good if she likes Hawaiian Punch. I too love the stuff but rarely drink it.
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Old 07-09-2010, 01:51 PM   #10
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Quote:
Originally Posted by BeerWars View Post
POTASSIUM SORBATE
Potassium Sorbate is what you add to wine after fermentation to stop the yeast from reproducing further. In fact, they probably use it as a preservative to prevent wild yeast from growing in it.

Depends on how much sorbate is in there, but it would be tricky to make happen, if it's even possible.

 
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