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Old 03-18-2012, 02:30 PM   #441
Aschecte
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Hey Yooper quick question about if what I plan on making will be palatable. I am doing a variation of this recipe using 1 gallon of welsh's grape juice but I am using corn sugar instead of granualted sugar about 21/4 cups and that's about it I do not have any tannin or pectic , acid additions. How will that effect the overall flavor ?


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Old 03-18-2012, 11:38 PM   #442
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Quote:
Originally Posted by Aschecte View Post
Hey Yooper quick question about if what I plan on making will be palatable. I am doing a variation of this recipe using 1 gallon of welsh's grape juice but I am using corn sugar instead of granualted sugar about 21/4 cups and that's about it I do not have any tannin or pectic , acid additions. How will that effect the overall flavor ?
The sugar won't matter a bit. As far as leaving out the pectic enzyme, that should be ok it just might not clear as fast. I like tannin ( a tiny bit) as it gives a bit of "bite" to wine, but it's fine to leave it out.


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Old 03-19-2012, 12:06 PM   #443
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Hey one other question what is the potential for grape juice in terms of sugar ? I'd like to create a profile on beersmith to calculate my gravity.
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Old 03-24-2012, 03:56 AM   #444
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In Ontario we don't have the frozen 100% juice for some reason, just the kind that's full of preservatives. I did however find Welch's 100% white grape juice from concentrate in 1.36 liter jugs. Can I use those? And would I use 5 gallons worth of them if I was making a 5 gallon batch? They have potassium metabisulfite in them, is that okay?

 
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Old 04-02-2012, 08:20 PM   #445
A50SNAKE
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hey Rubes, check my posts. I made a batch each of the two types of Welch's available to us up here. They aren't completely done yet, I don't think ...I just got back from a vacation, so once I get all caught up and back into the swing, I'll let you know how mine turned out...but, the consensus was pretty clear that these should work out just fine as well... good luck.

 
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Old 04-03-2012, 01:36 PM   #446
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Dude This recipe is very simple lol
Thank You

 
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Old 04-03-2012, 04:06 PM   #447
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Quote:
Originally Posted by A50SNAKE View Post
hey Rubes, check my posts. I made a batch each of the two types of Welch's available to us up here. They aren't completely done yet, I don't think ...I just got back from a vacation, so once I get all caught up and back into the swing, I'll let you know how mine turned out...but, the consensus was pretty clear that these should work out just fine as well... good luck.
Thanks, good to know. I'm going to give it a shot with the liquid kind, since it's on sale. We'll see what happens.

 
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Old 04-04-2012, 12:54 AM   #448
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How long does this usually take from pitching to bottle ? Also what's a good length of conditioning time ? Thanks
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Old 04-04-2012, 12:55 AM   #449
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How long does this usually take from pitching to bottle ? Also what's a good length of conditioning time ? Thanks
I don't really know, because I never really timed it. I'd say four months, give or take, from making the must to bottling. And really no conditioning time to speak of.
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Old 04-04-2012, 12:57 AM   #450
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Quote:
Originally Posted by Yooper

I don't really know, because I never really timed it. I'd say four months, give or take, from making the must to bottling. And really no conditioning time to speak of.
Wow that was a quick response !!! Did rack over those four months and use a campden or anything ?


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