General Concentrate Wine - Page 22 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > General Concentrate Wine

Reply
 
Thread Tools
Old 12-23-2013, 08:54 PM   #211
Kdog22
Recipes 
 
Apr 2013
Spring, TX
Posts: 331
Liked 33 Times on 30 Posts


Quote:
Originally Posted by JonathanCook View Post
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..


Just give it time and it will clear on it's own. You can always use a fining agent like bentonite if you are impatient.

 
Reply With Quote
Old 01-01-2014, 04:42 PM   #212
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 41 Times on 31 Posts


Quote:
Originally Posted by JonathanCook View Post
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..
Did you add any pectic enzyme before you pitched the yeast? That pie filling is practically jelly in the amount of pectin, and although great for flavor, it can sometimes leave it cloudy pretty much forever without clearing agents.

I just whipped up a batch of cran-grape from concentrate and a batch of grape-strawberry-cranberry-cherry (mix of concentrate, and pie filling).
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 01-11-2014, 05:30 AM   #213
smagic14
Recipes 
 
Jun 2013
Posts: 232
Liked 26 Times on 22 Posts


Made this twice (grape cranberry for one and strawberry kiwi ) and both times they don't really taste like either flavor?

Will age help this at all? Both fermented to 1.000.

Sent from my SCH-I605 using Home Brew mobile app
__________________
Yea Mr White, Yea Science!

Good thing the Badgers play at 11 so I don't feel bad having a drink at 8AM

You can't drink all Day if you don't start early!

 
Reply With Quote
Old 01-11-2014, 02:23 PM   #214
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 41 Times on 31 Posts


Quote:
Originally Posted by smagic14 View Post
Made this twice (grape cranberry for one and strawberry kiwi ) and both times they don't really taste like either flavor?

Will age help this at all? Both fermented to 1.000.

Sent from my SCH-I605 using Home Brew mobile app
I find that doing cran-grape you need to err with more cran than grape. A 50/50 mix will pretty much just taste like grape.

I haven't had much success with strawberry anything because it's just such a light flavor.
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 02-14-2014, 07:41 PM   #215
The1Greenguru
Recipes 
 
May 2012
Cumming, georgia
Posts: 41
Liked 3 Times on 3 Posts


Quote:
Originally Posted by brazedowl View Post
Did you add any pectic enzyme before you pitched the yeast? That pie filling is practically jelly in the amount of pectin, and although great for flavor, it can sometimes leave it cloudy pretty much forever without clearing agents.

I just whipped up a batch of cran-grape from concentrate and a batch of grape-strawberry-cranberry-cherry (mix of concentrate, and pie filling).
Wow thanks for the little tip on clearing help

Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

 
Reply With Quote
Old 02-20-2014, 11:44 PM   #216
derbi
Recipes 
 
Feb 2014
Posts: 1

Hi

ok so I have done this several times all amazing but I don't clear it I don't kill the yeast (fleischmann's yeast) getting 11 to 14 ABV. I just drink it

what is the benefits of champagne yeast over fleischmann's yeast?
why clear it?
why kill the yeast?

I just bottled some with bottling sugar to see what happens in 4 weeks I am hooping it clears and is carbonated

 
Reply With Quote
Old 02-27-2014, 09:13 PM   #217
codyfree
Recipes 
 
Oct 2013
Posts: 64
Liked 1 Times on 1 Posts


Champagne yeast ferments cleaner with less yeasty taste. And WOW, I've never heard of bread yeast getting that high. Ive heard 9% max. What did you bottle in? If you bottled in wine bottles and your yeast is active it will either blow your quarks or make the bottle explode.


Sent from my iPad using Home Brew

 
Reply With Quote
Old 03-08-2014, 04:18 PM   #218
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 41 Times on 31 Posts


I agree. Bread yeasts make... well... bread-y tasting wine. A pack of redstar runs less than $0.50 and will make a shocking difference. The yeast is bread (as in producing offspring, not food) to flocculate, clump together and settle out. Bread yeast will float around for a damn long time.
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 04-02-2014, 01:22 PM   #219
salli4102
Recipes 
 
Sep 2011
brandenburg, ky
Posts: 30
Liked 2 Times on 2 Posts


Can I just use appropriate quanities of regular juice (such as cranberry) since, I live in the country and the frozen juice selection at my local store is very limited. We've got the basics only. Besides, if I bought 10 containers there wouldn't be anything left for anyone else. :-) I saw another recipie on here where the guy used regular juice. Just wondering.

 
Reply With Quote
Old 04-10-2014, 04:23 PM   #220
LondoThePoet
 
LondoThePoet's Avatar
Recipes 
 
Mar 2014
Posts: 11

Quote:
Originally Posted by brazedowl View Post
As long as there aren't any preservatives in the daiquiri mix than you can ferment it.
Back in the 70s my dad noticed that Tang Instent Breakfast Drink had no preservatives, so he made a batch of Sparkling Tang Wine.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blueberry Wine brazedowl Wine Recipes 6 07-23-2015 08:33 PM
Strawberry Wine Brewerone Wine Recipes 14 01-14-2015 06:39 PM
Pomegranate Wine shadows69 Wine Recipes 15 01-25-2013 07:44 PM
Cherry Wine summersolstice Wine Recipes 19 08-26-2012 06:58 AM
Apple Wine raynor Wine Recipes 7 02-18-2010 03:42 AM


Forum Jump