Yooper_Brew--Welch's Grape wine question - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Yooper_Brew--Welch's Grape wine question

Reply
 
Thread Tools
Old 11-04-2010, 01:58 PM   #1
acy
Recipes 
 
Aug 2009
Michigan
Posts: 13


I am going to make a couple gallons of grape juice wine using your recipe. This will be my second time making wine. Last fall I made several gallons of plum wine and apple wine from my fruit trees. Both turned out very well, but the trees didn't produce this year, hence the grape juice. When using the fruit to make wine, I started fermetation in a large plastic primary, for 5 or 6 days, before transferring the wine into one gallon secondary jugs that I bought at a wine making supply store. The way I read your recipe, you are skipping the larger primary vessel and going straight to the one gallon secondary. Is that correct? Also, is there a specific yeast that you prefer for this wine?

BTW- I put a couple dozen plums (very sweet prune plums) in the freezer last fall. I am going to get them out, remove the skins and pits, boil them and use the juice in place of water in one of the gallons of grape wine just to see what happens. Bad idea??

Thanks, Al

 
Reply With Quote
Old 11-05-2010, 02:39 AM   #2
klcramer
Recipes 
 
Apr 2006
Posts: 233
Liked 10 Times on 8 Posts


I have a question about the Welch's wine also. If I were to add some white raisins in the secondary to add some body to the wine, how long would I leave them there?

 
Reply With Quote
Old 11-05-2010, 02:57 AM   #3
dfc
HBT_LIFETIMESUPPORTER.png
 
dfc's Avatar
Recipes 
 
Jul 2010
Chandler, AZ
Posts: 3,091
Liked 229 Times on 181 Posts


Quote:
Originally Posted by acy View Post
I am going to make a couple gallons of grape juice wine using your recipe. This will be my second time making wine. Last fall I made several gallons of plum wine and apple wine from my fruit trees. Both turned out very well, but the trees didn't produce this year, hence the grape juice. When using the fruit to make wine, I started fermetation in a large plastic primary, for 5 or 6 days, before transferring the wine into one gallon secondary jugs that I bought at a wine making supply store. The way I read your recipe, you are skipping the larger primary vessel and going straight to the one gallon secondary. Is that correct? Also, is there a specific yeast that you prefer for this wine?

BTW- I put a couple dozen plums (very sweet prune plums) in the freezer last fall. I am going to get them out, remove the skins and pits, boil them and use the juice in place of water in one of the gallons of grape wine just to see what happens. Bad idea??

Thanks, Al
From my understanding boiling fruit is bad because you'll release pectin and get a haze that doesn't go away.

Quote:
Failure to Clear: If you boiled ingredients to extract flavor, color or both and your wine fails to clear, you most likely have a pectin haze (see Pectin Haze below). If your wine is made from starchy ingredients, especially grains or tubers, that were boiled and pressed through a nylon straining bag and then fails to clear, you most likely have a starch haze (see Starch Haze below). If your wine has an off-color haze that fails to clear, you probably have a metal contamination (see Colored Haze below). If you have a haze following a malo-lactic bacteria inoculation, you probably have a lactic acid bacteria haze (see Lactic Acid Bacteria Haze below). If none of these apply and your wine fails to clear after six rackings at 30-day intervals, you simply have a nonspecific cloudy wine. Unless there is a bacterial contamination at work, the wine will probably clear but may take up to a year to do so. If you don't care to wait that long, there are several things you can do.

Pectin Haze: The most common cause of a haze in wine is the presence of pectin, which forms gelatinous solutions in the wine. The problem is aggravated if the must is initially boiled to extract flavor, color or both. To check if a haze is pectin in origin, add 3-4 fluid ounces of methylated spirit to a fluid ounce of wine. If jelly-like clots or strings form, then the problem is most likely pectin and should be treated.
Link
__________________
Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

 
Reply With Quote
Old 11-05-2010, 03:29 AM   #4
lumpher
Recipes 
 
Jul 2009
texas
Posts: 5,065
Liked 265 Times on 226 Posts


i make wine almost as much as i do beer, and yes, dfc is correct. don't boil fruit, as it does release pectic enzyme. get it to 170 or over (not much over), and hold it for at least 10 minutes. that'll sterilize it.
__________________
There is no "i" in denial.

 
Reply With Quote
Old 11-05-2010, 12:08 PM   #5
acy
Recipes 
 
Aug 2009
Michigan
Posts: 13

Thanks dfc & lumpher. No boiling the plums. Al

 
Reply With Quote
Old 11-05-2010, 12:12 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,417
Liked 7843 Times on 5496 Posts


Quote:
Originally Posted by acy View Post
Thanks dfc & lumpher. No boiling the plums. Al
Right. I don't even bring them up to above 70 degrees. I use campden tablets (one tablet per gallon) to sanitize the fruit so that it's not heated at all, simply thawed.

For that Welch's recipe, since I make it in one gallon batches, I just start it in a Carlo Rossi jug. You can start it in an ale pail if you'd like.

Raisins can go in for as long as you'd like- I've left wine on raisins for a month or so, I believe.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-05-2010, 04:11 PM   #7
klcramer
Recipes 
 
Apr 2006
Posts: 233
Liked 10 Times on 8 Posts


do the raisins make a big difference?

 
Reply With Quote
Old 11-05-2010, 04:15 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,417
Liked 7843 Times on 5496 Posts


Quote:
Originally Posted by klcramer View Post
do the raisins make a big difference?
They provide body, so if you like a wine with a fuller body, you could use them.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-08-2010, 02:27 PM   #9
perschml
Recipes 
 
Oct 2010
SW Ohio
Posts: 36

Your recipe says to no air lock it it'll "primary fermentation" is complete... How do I know if "primary fermentation" is complete? I have it in a 1 gal glass jug covered with a napkin and its been bubbling like mad for 3 days now.

Should I wait till the bubbling slows or ??????

 
Reply With Quote
Old 11-08-2010, 02:48 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,417
Liked 7843 Times on 5496 Posts


Quote:
Originally Posted by perschml View Post
Your recipe says to no air lock it it'll "primary fermentation" is complete... How do I know if "primary fermentation" is complete? I have it in a 1 gal glass jug covered with a napkin and its been bubbling like mad for 3 days now.

Should I wait till the bubbling slows or ??????
Wait until it's not going to foam over, usually within about 5 days.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Welch's Grape Concentrate and Grape Concentrate Cocktail zeegadget Winemaking Forum 19 01-31-2013 01:54 PM
Question on Welch's grape juice wine keith_b Winemaking Forum 14 12-22-2010 03:09 AM
Welch's Wine - First try agrtek Winemaking Forum 31 05-13-2009 09:21 PM
Nasty Welch's grape wine yeastluvr Winemaking Forum 6 03-31-2009 03:35 AM
Welch's Wine movement Winemaking Forum 17 08-17-2008 03:21 PM


Forum Jump