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Old 08-24-2010, 11:52 AM   #1
RobWalker
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I'm thinking of chucking some juice and yeast in a demi-john and pretty much just seeing what happens. Organic 100% juice of course, but what sort of figures should I aim for for a relatively strong wine using this method?



 
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Old 08-24-2010, 02:01 PM   #2
david_42
 
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You won't get a strong wine without added sugar, because juice is rarely made from high-sugar wine grapes. I'd aim for 1.100, that would be 13% ABV.



 
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Old 08-24-2010, 02:09 PM   #3
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Quote:
Originally Posted by david_42 View Post
You won't get a strong wine without added sugar, because juice is rarely made from high-sugar wine grapes. I'd aim for 1.100, that would be 13% ABV.
I think many juices are in the 1.040-1.050 range. If you ferment just juice, that'd be about 7%ish.
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Old 08-24-2010, 02:18 PM   #4
RobWalker
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I'll chuck a booster in then. I do however have another problem...the juice i've bought was on an insane special offer, and so I've bought it, but it contains Vitamin C and Malic Acid.
Vitamin C is obviously fine if you boil the juice, which I'll do. What about avoiding the effect of the malic acid?

 
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Old 08-24-2010, 02:20 PM   #5
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Malic acid is added for flavor. It's fine.

Don't boil the juice, though! You'll set the pectin (think jelly). No need to boil juice at all, especially since it's from a store.
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Old 08-24-2010, 02:29 PM   #6
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Well, it's rubicon...it also contains Citric Acid, Pectin, Colour and Lycopene. Are any of these going to be a problem? I read somewhere that Malic Acid can affect the brewing process :s

 
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Old 08-24-2010, 04:07 PM   #7
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Organic?! That's a heap of additives, but they are all flavor and color, except the Vitamin C, which is there as a preservative.

 
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Old 08-24-2010, 04:12 PM   #8
RobWalker
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Yeah, I couldn't resist the offer and a watermelon wine sounds ace. Just need to foresee any hurdles!



 
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