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Old 07-19-2010, 03:21 PM   #1
Jul 2009
Fayetteville, NC
Posts: 866
Liked 41 Times on 31 Posts

10# Regular Cane Sugar
7 Containers 100% Grape Juice
5 Containers Cranberry Concentrate
1pkt Redstar Montrachet Yeast
1 tbls Energizer
1 tbls Nutrient
Water to 5-6 Gallons

1) Dissolved sugar in 3-4 Gallons of H2O.
2) Placed concentrate in primary while sugar dissolves over med-low heat.
3) Added sugar water to primary
4) Started yeast in mason jar of combined solution at ~85F.
5) Pitched yeast into brewbucket and added water to bring to 6 gal

Sat in an Ale Pail on my kitchen counter for two weeks. Regular room temp 70F-75F

Used blue plastic 5gal water jug (the type found at lowes etc).

Continued fermenting at 70F-75F until bubbling has almost completely ceased

NOTE: Seems I tend bottle too soon and my bottles are rather carbed. If you fear for bottle bombs wait a little longer to bottle. But the sparkling nature of the wine makes it WAY better and more fun.

Bottled into 24 regular 750ml wine bottles.

~~Notes & Comments~~
- VERY bubbly after a few weeks.

~~Moral of the story~~
Cheap. Yummy. Enjoyed by all.
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
"What senses do we lack that we cannot see or hear another world all around us?"

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