Welch's Grape Juice Wine - Page 10 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > Welch's Grape Juice Wine

Reply
 
Thread Tools
Old 06-18-2009, 10:35 AM   #91
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,204
Liked 7712 Times on 5418 Posts


Quote:
Originally Posted by dbr View Post
I'm curious, what does leaving it covered with a napkin for 12 hours before pitching yeast do?

Thanks.
Keeps bugs from going into it. You want to keep it covered, especially if you have fruit flies around.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-23-2009, 03:48 PM   #92
dinich
Recipes 
 
Sep 2008
Posts: 54

I just racked this into a secondary and had a taste.
Not bad.

A couple questions:
I didn't use granulated sugar but Corn sugar given me by my Beer Brewing buddy. Will this significantly chage my final product. As stated It tastes good now and I'm only 30 days in.
I followed the recipe exact except for sugar substitution.
I forgot to take gravity readings when I started.
What range of ABV should I expect from finished product?

Thanks for help

D

 
Reply With Quote
Old 07-23-2009, 06:19 PM   #93
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,204
Liked 7712 Times on 5418 Posts


Quote:
Originally Posted by dinich View Post
I just racked this into a secondary and had a taste.
Not bad.

A couple questions:
I didn't use granulated sugar but Corn sugar given me by my Beer Brewing buddy. Will this significantly chage my final product. As stated It tastes good now and I'm only 30 days in.
I followed the recipe exact except for sugar substitution.
I forgot to take gravity readings when I started.
What range of ABV should I expect from finished product?

Thanks for help

D
The corn sugar is fine. As a guess, you could expect about 13% ABV.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-05-2009, 05:02 PM   #94
FrFtr28
Recipes 
 
Feb 2009
Northwest PA
Posts: 117
Liked 2 Times on 2 Posts


I just read through this whole thread and didn't find an answer to my question, but I apologize if I missed it. Is it necessary to "stabilize" if you do not add any sugar to sweeten before bottling?

 
Reply With Quote
Old 08-05-2009, 06:49 PM   #95
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,204
Liked 7712 Times on 5418 Posts


No. You can just bottle. If you're going to save it for a while, you might want to add a little sulfite but for early consumption, you can just bottle it.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-06-2009, 12:24 AM   #96
MBM30075
Recipes 
 
Feb 2009
Roswell, GA
Posts: 215

I'd like to try something like this.

I have a 3 gallon carboy that I don't really use in my beer brewing, but I don't have a 3 gallon fermenting bucket. If I did this batch in a bucket that I would use for a 5 gallon batch of beer, would the extra head space be too much? I've heard that this fermentation is highly active, so maybe the extra space would be good, right? Also, since CO2 is heavier than air, wouldn't it simply form a larger protective covering than usual, until it reached the airlock and started pushing CO2 out?

Here's my potential recipe:

3x 96 oz. bottles of grape juice (maybe a blend for different flavor)
4 lbs granulated sugar
No acid blend (don't have any)
No pectic enzyme (don't have any and will use isinglass to clear)
1 tbsp yeast nutrient
water to make 3 gallons
wine yeast

How does that look?

I'm shooting for an OG of 1.100-1.110, right? And an FG of about 1.000-1.010?

Thanks!

 
Reply With Quote
Old 08-06-2009, 12:30 AM   #97
MBM30075
Recipes 
 
Feb 2009
Roswell, GA
Posts: 215

Also, if I have patience, how long could this wine be aged? I think I could let it go 6 or 8 weeks in primary and another 6 or 8 in secondary before bottling. Would that be ok? Would that improve the wine? Also, if I'm shooting to start drinking this wine in December or so, any suggestions for making it more of a "Winter" wine?

Thanks!

 
Reply With Quote
Old 08-06-2009, 01:43 AM   #98
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,204
Liked 7712 Times on 5418 Posts


Quote:
Originally Posted by MBM30075 View Post
I'd like to try something like this.

I have a 3 gallon carboy that I don't really use in my beer brewing, but I don't have a 3 gallon fermenting bucket. If I did this batch in a bucket that I would use for a 5 gallon batch of beer, would the extra head space be too much? I've heard that this fermentation is highly active, so maybe the extra space would be good, right? Also, since CO2 is heavier than air, wouldn't it simply form a larger protective covering than usual, until it reached the airlock and started pushing CO2 out?

Here's my potential recipe:

3x 96 oz. bottles of grape juice (maybe a blend for different flavor)
4 lbs granulated sugar
No acid blend (don't have any)
No pectic enzyme (don't have any and will use isinglass to clear)
1 tbsp yeast nutrient
water to make 3 gallons
wine yeast

How does that look?

I'm shooting for an OG of 1.100-1.110, right? And an FG of about 1.000-1.010?

Thanks!
You can use any size fermenter you'd like for primary, but for secondary you want to reduce headspace so you may want to rack it to the carboy after primary. 1.100 would give you 14.5% alcohol (!) so you may want to shoot for 1.095 or less. FG should be .990-.994ish.

Quote:
Originally Posted by MBM30075 View Post
Also, if I have patience, how long could this wine be aged? I think I could let it go 6 or 8 weeks in primary and another 6 or 8 in secondary before bottling. Would that be ok? Would that improve the wine? Also, if I'm shooting to start drinking this wine in December or so, any suggestions for making it more of a "Winter" wine?

Thanks!
If you add some sulfite at bottling, it could last for years. If you want to drink it THIS December, only 4 months away, then don't go over about 1.090 or so.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-06-2009, 02:39 PM   #99
FrFtr28
Recipes 
 
Feb 2009
Northwest PA
Posts: 117
Liked 2 Times on 2 Posts


When I made this recipe last night I misread the sugar amount and only added 1 1/4 cups. I realized it before I added the rest of the ingredients, but after I added the concentrate and poured it into the primary. So I poured it back into the pot and added the rest of the sugar. With that batch I only got a OG of 1020, but with the second batch I made, with the correct amount of sugar the first time, I got a OG of 1080.

I'm sure everything will turn out just fine, but does anyone see a problem with what I did?

 
Reply With Quote
Old 08-08-2009, 07:45 PM   #100
Lcasanova
HBT_LIFETIMESUPPORTER.png
 
Lcasanova's Avatar
Recipes 
 
Jul 2009
Park Ridge, IL
Posts: 980
Liked 12 Times on 10 Posts


Quick question:

I just started this last night and pitched the yeast this morning. In the directions I noticed you said rack to secondary when clear. Just looking as this it is pretty dark and obviously not clear. Does this lighten up or something? Perhaps I could see a light from the other side when shined through it meaning it is "clear"?

Thanks for the recipe!

 
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
Store bought grape juice wine cheezydemon Winemaking Forum 14 12-08-2010 09:49 PM
Using wine-grape juice in brewing eddie884 General Beer Discussion 5 08-02-2009 12:37 AM
Nasty Welch's grape wine yeastluvr Winemaking Forum 6 03-31-2009 03:35 AM


Forum Jump