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Old 10-31-2009, 05:27 PM   #111
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What would happen if I were to make this with an ale yeast (WLP 001)? Would I get a sweet wine of sorts. Could I bottle condition to make it sparkling sweet wine?

thanks
If you use an ale yeast, it might poop out around 8% ABV. That would make a sweeter wine. You couldn't bottle condition it, though, because the yeast would be at their limit.
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Old 11-05-2009, 06:35 PM   #112
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I liked the idea of a cheap sweet grape wine liked this so I went ahead and made some with some minor adjustments. I used 2 gallons of generic grape juice bought from walmart and 2 lbs of cane sugar with a packet of EC-1118 champagne yeast. Pitched it with no special method or starter. So far so good, it began to ferment within 24 hours and after 3 days still going strong. I plan to stabilize and sweeten if its dry and then age it for a little while after that. I'll let you know how it all turns out.
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Old 12-09-2009, 10:01 PM   #113
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Does this same recipe work with the white grape juice frozen concentrate as well?

I had a pack of K1V-1116, which is supposed to be nice for white wine, sugar, yeast nutrient, acid blend, and pectin enzyme, so I picked up 2 cans of white and made it yesterday......
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Old 12-09-2009, 10:04 PM   #114
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Does this same recipe work with the white grape juice frozen concentrate as well?

I had a pack of K1V-1116, which is supposed to be nice for white wine, sugar, yeast nutrient, acid blend, and pectin enzyme, so I picked up 2 cans of white and made it yesterday......
Yes! The 100% Niagara White Grape by Welch's is great!
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Old 12-09-2009, 10:04 PM   #115
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Does this same recipe work with the white grape juice frozen concentrate as well?

I had a pack of K1V-1116, which is supposed to be nice for white wine, sugar, yeast nutrient, acid blend, and pectin enzyme, so I picked up 2 cans of white and made it yesterday......
I did the same thing except I added golden raisins after the fermentation calmed down. I'm having trouble getting it to clear so I might put it in the fridge for a few days or so.
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Old 12-09-2009, 10:06 PM   #116
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Yes! The 100% Niagara White Grape by Welch's is great!
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I did the same thing except I added golden raisins after the fermentation calmed down. I'm having trouble getting it to clear so I might put it in the fridge for a few days or so.
hurray! After being snowed in the last two days, I had to do something - big time cabin fever - and since I could make it to safeway to get the juice, and had everything else, I decided to make it.
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Old 12-12-2009, 06:53 PM   #117
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Could a guy split the yeast in one package and put it in 2 one gal and it still work ok? Just curious.
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Old 12-12-2009, 11:00 PM   #118
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hurray! After being snowed in the last two days, I had to do something - big time cabin fever - and since I could make it to safeway to get the juice, and had everything else, I decided to make it.
So I bottled this today and gave it a taste mid-way through the bottling and it was intensly sweet. I had already bottled enough that it was pointless for me to add another yeast. Lesson learned- taste before you bottle.

On the other hand, I swear I pitched the yeast so I'm not sure what happened. It didn't even taste like there was a slight alcohol bite. I had the bubbling and foaming and it was cloudy then it cleared...

Anyways- I have 3 bottles of this that I'll put away and open on a rainy day- maybe it's just a really really sweet white wine?
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Old 12-13-2009, 02:16 AM   #119
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So I bottled this today and gave it a taste mid-way through the bottling and it was intensly sweet. I had already bottled enough that it was pointless for me to add another yeast. Lesson learned- taste before you bottle.

On the other hand, I swear I pitched the yeast so I'm not sure what happened. It didn't even taste like there was a slight alcohol bite. I had the bubbling and foaming and it was cloudy then it cleared...

Anyways- I have 3 bottles of this that I'll put away and open on a rainy day- maybe it's just a really really sweet white wine?
No, this wine is completely dry, very tart in fact, without any sweetening after fermentation.

I'd be worried about bottle bombs. Did you take any hydrometer readings?
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Old 12-13-2009, 04:57 AM   #120
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No, this wine is completely dry, very tart in fact, without any sweetening after fermentation.

I'd be worried about bottle bombs. Did you take any hydrometer readings?
Oops! I forgot to add in that earlier post that it was the same recipe, except with the 100% white grape juice. I've made the red and I completely agree with you.

I did not take any hydrometer readings, I've been pretty bad with the wine just letting it go for a few months. I checked the containers the juice came in and there were no preservatives, so again, I dunno what happened.

EDIT: It wasn't 100% White Grape Juice and it "contains sulfiting agents" maybe that was my problem right there
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