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Old 04-04-2012, 04:57 PM   #1
BenVanned
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Sep 2011
Florence, Al
Posts: 153
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I recently made an experimental batch.

Approximate Recipe: 1.75 gallons, 3lb mixed red and green grapes, 1.75oz Corn Sugar, 1lb sugar, 1tbs "maple syrup", 10 grams Redstar Curvee' yeast. Specific gravity of 1.032.

Last night I racked to the secondary and made a few changes because it tasted watery as fawk. I added 2 tbs tannins, 4 tbs yeast nutrients, and 1 cup of sugar, and around 4tbs "maple syrup" (its all I had) I gave it a good swirl and its doing its thing. The problem is I believe it is still going to suck. How can I fix it? Should I get more grapes? I had thought about some 100% grape juice. I don't really want to dump it, but I certainly do not want to bottle it in the condition it is in.

 
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Old 04-05-2012, 11:47 AM   #2
Tnoodle
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Mar 2011
Tulsa, Oklahoma
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You could use frozen grape juice concentrate. This would really pump the flavor up and not add to much liquid. When I make apfelwein I use apple juice concentrate to back sweeten. 100% grape juice would work also but it would probably take more to get the flavor.
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Old 04-05-2012, 08:15 PM   #3
BenVanned
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Sep 2011
Florence, Al
Posts: 153
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thats what I will be doing then. I will then age her out.

 
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