Tart Grape Juice wine after 2 weeks in Primary - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Tart Grape Juice wine after 2 weeks in Primary

Reply
 
Thread Tools
Old 12-08-2010, 08:24 PM   #1
Mugsfull
Recipes 
 
Nov 2009
San Antonio, TX
Posts: 63
Liked 1 Times on 1 Posts



I'm just trying my first gallon of Grape Juice Wine. After 2 weeks of primary, I racked to secondary. Tasting it was like a sweet tart.

ingredients:

almost 1 gal Newman's Own 100% Grape Juice - Kirkland (purple)
2 cups of sugar, cup of water. Added till gravity was 1.09
Red star yeast - Pasteur Red

I checked the juice in the beginning and the acid strip said it was about 3.2. Is that about right?

At 2 weeks the gravity was 1.000

When I transferred - I added potassium metabisulfite, bentonite and a handful of raisins.

The juice had both Ascorbic and Citric Acid so I added no acid blend as I've seen called for in recipe's. Still I'm concerned about the tartness. Will this mellow in secondary or will I need to correct?



Reason: correction

 
Reply With Quote
Old 12-08-2010, 08:51 PM   #2
warispeace
Recipes 
 
Oct 2009
Overland Park, KS
Posts: 74

That actually sounds pretty tasty. I like a dry, tart wine.

2 weeks is way too young to evaluate it though. Try it again in a month or two and you probably won't even recognize it.



 
Reply With Quote
Old 12-08-2010, 09:36 PM   #3
CampFireWine
Recipes 
 
Nov 2010
SE Indiana
Posts: 287

The CO2 buildup due to fermentation can cause additional acidity which will mellow with age or degassing. I wouldn't mechanically degas this late in aging though as it will stir the sediment back up.

 
Reply With Quote
Old 12-08-2010, 09:45 PM   #4
Mugsfull
Recipes 
 
Nov 2009
San Antonio, TX
Posts: 63
Liked 1 Times on 1 Posts


Thanks for the suggestions.

I think then instead of messing with it, I wait for a month and taste again on the next transfer.

Is there anything else I'll need to plan for? Is tannin a requirement? I see it in recipes as well.

My plan is to age a month or two transferring twice more. Then stabilizing adding the sorbate and metabisulfite, then waiting a day or two and bottle.

 
Reply With Quote
Old 12-08-2010, 10:18 PM   #5
CampFireWine
Recipes 
 
Nov 2010
SE Indiana
Posts: 287

Tannin adds a little body and a whole lot of bitterness. It isn't needed.

You may get away with degassing right after racking when there is no sediment on the bottom. If you take a little cup of the wine and poor it from one cup to another and then back and forth for a few minutes, it will degas it enough to sample.

 
Reply With Quote
Old 12-13-2010, 04:40 PM   #6
Mugsfull
Recipes 
 
Nov 2009
San Antonio, TX
Posts: 63
Liked 1 Times on 1 Posts


At four weeks, I took a sample and was surprised the tartness has really diminished. Its still there but I'm seeing that time is doing good things!

 
Reply With Quote
Old 12-13-2010, 06:27 PM   #7
warispeace
Recipes 
 
Oct 2009
Overland Park, KS
Posts: 74

Quote:
Originally Posted by Mugsfull View Post
At four weeks, I took a sample and was surprised the tartness has really diminished. Its still there but I'm seeing that time is doing good things!
Good to hear! It should continue to get more mellow as it ages.

 
Reply With Quote
Old 12-14-2010, 01:38 PM   #8
Bush_84
Recipes 
 
Jan 2010
Minnesota
Posts: 237
Liked 2 Times on 2 Posts


I've had a similar experience with a wine made from store bought juice. It started pretty tart, but aged nicely. I actually gave a lot of it away cause I thought it was a lost cause until one of my family members told me that it turned out really good. I tried a bottle, and it did age nicely. So give it time.
__________________
Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

 
Reply With Quote
Old 12-15-2010, 01:37 PM   #9
Mugsfull
Recipes 
 
Nov 2009
San Antonio, TX
Posts: 63
Liked 1 Times on 1 Posts


Quote:
I actually gave a lot of it away cause I thought it was a lost cause...
Nice. So I wouldn't let your friends know the reason for your sudden generosity!

Actually, in the few years I've been at this, I've only made one batch or so (beer) that had an off flavor. I think it was a little astringent in the aftertaste - I've gotten picky about taste since I started brewing. Anyways, few others noticed, so guess what. I became very generous with that batch.

If this works well, I'm gonna do a 5 gallon batch.

Reason: Quote

 
Reply With Quote
Old 12-15-2010, 03:23 PM   #10
Bush_84
Recipes 
 
Jan 2010
Minnesota
Posts: 237
Liked 2 Times on 2 Posts


Well it wasn't like I just pawned it off on unsuspecting people. It was mostly family who came over and liked the taste. So I was just like great have some!!!

I am doing a similar experimental batch in one gallon quantities.


__________________
Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wine from Grape Juice Help limprizol Winemaking Forum 6 08-23-2015 02:23 PM
Welches Grape Juice Wine freeballer Winemaking Forum 23 03-23-2015 05:48 AM
Question on Welch's grape juice wine keith_b Winemaking Forum 14 12-22-2010 03:09 AM
welches grape juice wine problem OHIOSTEVE Winemaking Forum 12 11-19-2010 04:03 AM
Welches grape juice - Real tart taste - Any fixes? britishbloke Winemaking Forum 4 04-11-2007 02:03 AM


Forum Jump