making wine with Pasteurized juice and saf-instant yeast - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > making wine with Pasteurized juice and saf-instant yeast

Thread Tools
Old 12-22-2010, 08:24 PM   #1
Nov 2010
libya, libya
Posts: 4

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

Reply With Quote
Old 12-22-2010, 10:09 PM   #2
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

Here is a recipe for basic 'juice concentrate' wine from

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.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Reply With Quote
Old 12-22-2010, 10:31 PM   #3
Jun 2008
Fayetteville, NC
Posts: 1,372
Liked 109 Times on 102 Posts

Bread yeast is not the best to make wine with, but it does work.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
making wine with no yeast like2brew Winemaking Forum 3 11-22-2009 03:01 PM
Wine from Zin juice guscampag Winemaking Forum 6 09-12-2009 05:27 PM
Wine juice available (western NY) svengoat Winemaking Forum 2 04-17-2009 01:43 PM
wine from juice Donna Winemaking Forum 10 10-02-2008 02:23 AM
New to Wine-Making, How much Yeast? ms8miranda Winemaking Forum 3 08-16-2008 08:38 PM

Forum Jump