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Old 03-07-2012, 04:04 PM   #11
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
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Just remember if you use something with sulfite added you do not need to use campden/k-meta at the start. Too much sulfite and the yeast may not be able to start. Too much sorbate (if an ingredient in your starting product) at the beginning of your winemaking and the yeast cannot multiply.

I enjoy Jack Keller's recipe for Welch's White Grape and Peach Wine...visit his site for full recipe, but here are the basics:
3 11.5 oz cans welch's White Grape and Peach frozen concentrate
1.25 pounds granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
Water to make one gallon
Yeast of.choice..he listed Sauternes

To make more than one gallon just multiply everything listed by the number of gallons you desire EXCEPT the yeast because one packet will start several gallons.
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Old 04-08-2012, 03:26 PM   #12
Clifton
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Jun 2007
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That should be 2 cans.

http://winemaking.jackkeller.net/request182.asp

 
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