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Old 12-22-2010, 08:24 PM   #1
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Default making wine with Pasteurized juice and saf-instant yeast

hi all

do you think its possible to make a good taste wine with
active dry yeast (saf-instant yeast)

(I want to use this yeast becouse I can,t get wine yeast)

and Pasteurized grape juice

any experince share is verry appreciated

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Old 12-22-2010, 10:09 PM   #2
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Here is a recipe for basic 'juice concentrate' wine from http://www.winemakingtalk.com/forum/...ead.php?t=3515

1 Gallon Batch

3 1/2 cans of frozen concentrate
7 pints of water
3/4 tsp. acid blend
1 tsp yeast nutrient
1 tsp of pectic enzyme
1/4 tsp of sorbate
1/8 tsp of k-meta or 1 campden tablet
1 sachet of Red Star Cotes Des Black yeast or equivalent

Take 7 pints of warm water and mix in acid blend, yeast nutrient, pectic enzyme, and frozen concentrate. When temp is within 68-75* F range either hydrate yeast according to instructions on sachet or just sprinkle on top of must and either cover with cloth or use airlock with bung. Sg should be around 1.085 at this point. When sg reaches 1.020 or near rack to glass with little head space. When sg is stable somewhere below 1.000 then it is time to add k-meta and sorbate and degas. At this point you can sweeten wine using simple syrup and let it clear by itself or use fining agent such as SuperKleer KC. Rack off sediment after about 2 weeks if using fining agent and bulk age or bottle. If using time to clear your wine then add additional 1/8th tsp of k-meta every 3 months to protect wine from oxidation and bottle when no more sediment drops and wine is clear.
Hopefully it gives you some ideas. a hydrometer will be REALLY useful. the pectic enzyme isn't 100% necessary but your wine won't be as clear at the end without it.

k-meta and sorbate could be tricky for you to obtain too...they don't *have* to be used but they're good ideas for stabilizing and preventing oxidation after bottling.
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Old 12-22-2010, 10:31 PM   #3
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Bread yeast is not the best to make wine with, but it does work.
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