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Old 10-27-2013, 02:42 AM   #201
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Hello fellow homebrewers. I need a little help. Im making a red wine from concentrate, the recipie i had said to use 4 cans and well i used 5, because i wanted a stronger grape flavor. Is there anything tht could go wrong because of that. Any help would be appreciated
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Old 10-28-2013, 12:48 AM   #202
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what kind of concentrate? have you made the recipe before and found it lacking? can you link us to the recipe?
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Old 10-28-2013, 01:36 AM   #203
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Quote:
Originally Posted by Arpolis
Here is a tried and true Welch's frozen concentrate recipe:

1 gallon

4 cans of Welch's 11.5oz frozen concentrate (flavor of choice except white grape raspberry. It ferments to be very tart)
1 TBS or 3 tea bags of favorite black tea (I like earl grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (I like lalvin 71b for its tendency for making nice young wines)

This is very simple. Just mix everything together even the tea just loose in the must and only add half your water at first. Shake up and aerate the jug/carboy well. Add the remaining water. Rehydrate yeast per package directions and pitch yeast. This should be finished fermenting in 1-2 weeks. Cold crash if possible and this should be crystal clear with very tightly packed lees in another 1-2 weeks. Siphon off the clear liquid into bottles. Done! If you want a sweeter wine the siphon off the clear liquid into another jug and add 1 crushed Camden tablet, 1/2 tsp of sorbate and 12 hours later 1 can of concentrate. Watch the wine for another week to make sure fermentation does not pick up and then feel free to bottle.


My first time with this recipie, not my first with wine. 100%grape concentrate. I also used ec-1118.
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Old 10-28-2013, 01:58 AM   #204
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If you've done it before and just want to kick up the flavor a notch go for it. When we're just talking random frozen concentrate it should be fine. I was worried you were talking about some fancy real wine kit concentrate.
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Old 10-28-2013, 02:09 AM   #205
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Quote:
Originally Posted by brazedowl
I've never done a straight cranberry one! you do what... 2 concentrates? how much sugar?
Just looked back at my notes, I did 2 cans, 2 cups table sugar, D47 and a little bit of nutrient.
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Old 10-28-2013, 02:21 AM   #206
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Quote:
Originally Posted by brazedowl
If you've done it before and just want to kick up the flavor a notch go for it. When we're just talking random frozen concentrate it should be fine. I was worried you were talking about some fancy real wine kit concentrate.
I know better than to do that.
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Old 10-28-2013, 02:29 AM   #207
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Quote:
Originally Posted by Helly View Post
Just looked back at my notes, I did 2 cans, 2 cups table sugar, D47 and a little bit of nutrient.
Do you use an actual 1gal jug? All I have is one of those 4L carlo rosi jugs
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Old 10-28-2013, 02:45 AM   #208
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Quote:
Originally Posted by brazedowl
Do you use an actual 1gal jug? All I have is one of those 4L carlo rosi jugs
I have some of both. The Rossi jugs work great for me.
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Old 10-28-2013, 02:52 AM   #209
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Giving it a try. can't wait.
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Old 12-17-2013, 10:09 PM   #210
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Default second stage really cloudy


just transferred to my second stage carboy. The recipe is an 80% white grape and 2 cans of raspberry pie filling and it's extremely cloudy should I have any concerns or just let it ride. I use Vintner's Harvest CY17 yeast seems to have fermented well for the two weeks..
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