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Old 07-14-2012, 01:31 AM   #1
QsnotPs
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Jun 2012
Cedar Rapids, Iowa
Posts: 59


Has anyone made wine from juice concentrate?
i.e. welches strawberry peach juice concentrate?

I plan on trying it, and using

potassium metabisulphate
potassium sulfite
isinglass
bensonite

any thoughts before I try it?
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Old 07-14-2012, 01:51 AM   #2
Budzien
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Feb 2012
Denver, Colorado
Posts: 128
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I'm, also, VERY curious about this. I have been thinking of doing some one gallon experiments. Any thoughts?

 
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Old 07-14-2012, 01:53 AM   #3
QsnotPs
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Jun 2012
Cedar Rapids, Iowa
Posts: 59

I am planning on doing a 3 gallon batch tomorrow unless i hear otherwise. i asked Joe at the Marion, IA HBS, he said he's not sure, but it will probably take a while to clear out, then a while for the alcohol to blend taste with the fruit. But he has not done it personally.
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Old 07-14-2012, 01:55 AM   #4
moscoeb
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Apr 2012
Richmond, KY
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I had found a basic recipe online and I have two gal fermenting right now. I'm anxious to see how they turn out!

I'm sure improvements could be made, but for 5$ or so, it's worth a try.

http://makinghomemadewineandbeer.blo...-wine.html?m=1

 
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Old 07-14-2012, 01:56 AM   #5
Budzien
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Feb 2012
Denver, Colorado
Posts: 128
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I'm also planning on using juice concentrates in some future meads... Keep me informed on how this goes.

 
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Old 07-14-2012, 02:11 AM   #6
QsnotPs
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Jun 2012
Cedar Rapids, Iowa
Posts: 59

I will, I'll keep an exact recipe as well.
Any suggestions on what juice to use?
I think peaches make great wine, but strawberries, cherries, etc. I'm unsure of.
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Old 07-14-2012, 02:14 AM   #7
QsnotPs
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Jun 2012
Cedar Rapids, Iowa
Posts: 59

the link you sent, moscoeb, it says sugar and acid, sounds like that is back to the beer brewing where you melt sugar into water with citric acid to break the sucrose? down to dextrose? and fructose? i'm not sure the exact breakdown, but that might be close.

Anyways think you could kill some time in melting the sugar with acid?
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Old 07-14-2012, 02:38 AM   #8
moscoeb
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Apr 2012
Richmond, KY
Posts: 433
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Quote:
Originally Posted by QsnotPs
the link you sent, moscoeb, it says sugar and acid, sounds like that is back to the beer brewing where you melt sugar into water with citric acid to break the sucrose? down to dextrose? and fructose? i'm not sure the exact breakdown, but that might be close.

Anyways think you could kill some time in melting the sugar with acid?
Huh?!
I'm a noob to all of this, I may be wrong, but I just threw it all in, shook the crap outta it, and pitched the yeast!! If there is a better way, please educate me. I'm still learning every batch!

 
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Old 07-14-2012, 03:02 AM   #9
brazedowl
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Jul 2009
Fayetteville, NC
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We've been having a discussion around types of concentrates to use over here as well:

http://www.homebrewtalk.com/f79/gene...e-wine-287818/
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Old 07-14-2012, 03:41 AM   #10
moscoeb
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Apr 2012
Richmond, KY
Posts: 433
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Cool, I'll peruse through there and get some more ideas. I'm not expecting award winning wine, but it I hope it's decent tasting and it is easy to make.

 
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