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Old 02-07-2012, 09:30 PM   #1
Airplanedoc
 
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I have made a few batch's of welches white grape peach wine. I use the below recipe. I have always got rave reviews from this wine. I am currently getting ready to make a 3 gal batch (the only currently empty carboy).

I found a 1 lb box of golden raisins in the pantry, I am thinking about adding them to give a little more body/flavor. Has anyone done this? Is this a bad idea?

I understand that i need to chop the raisins, soak/rinse in hot water and bag them. The recipe already has pectic enzyme in it, should I add some more? Is this a bad idea? Do I leave them in the whole time the juice ferments?


Recipe
3 Gal Welch's White Grape and Peach
1-1/4 lbs granulated sugar to 1.080
2 Tbsp acid blend
1 Tbsp pectic enzyme
1 Tbsp yeast nutrient
Cotes De Blancs wine yeast

Back sweeten with a f-pack of same juice reduced to aprox 1 ltr.


Thanks in Advance

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Old 02-07-2012, 09:41 PM   #3
Airplanedoc
 
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Should I go with the whole 15 oz box?

 
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Old 02-07-2012, 10:46 PM   #5
vinper
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my welches recipe used 1lb sugar per gallon and they say Im alittle lite

 
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Old 02-07-2012, 10:48 PM   #6
Airplanedoc
 
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Quote:
Originally Posted by vinper View Post
my welches recipe used 1lb sugar per gallon and they say Im alittle lite
That' s 1lb of raisins in addition to sugar

 
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Old 09-27-2012, 06:19 AM   #7
kurtism
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doesn't welch's white grape concentrate have metabisulfite in it...doesn't that affect the fermentation process?
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Old 09-27-2012, 11:21 AM   #8
Arpolis
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I did not recal that it did when I made mine. But with a healthy must and a lot of aeration/minimum 24 hour rest time before yeast pitch. You can get the must to ferment with a proper yeast.

Skeeter pee is one I did that I know has metabisulfate in the "Real Lemon" juice concentrate. Again with proper technique millions of gallons have been brewed.
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