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Old 03-06-2013, 03:19 AM   #1
bunggo
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Sep 2009
Macedonia, Ohio
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I bought welches grape juice off the shelf. It is the juice that is ready for drinking, not the frozen stuff. Ends up all I find are recipes which use frozen juice concentrate, yet I have the 100% juice already. So, my question is:

Do I use the juice at full concentration as is, or should I get some frozen concentrate and add that?

It seems that the recipes online use 4 cans of 12oz juice. This equates to 48oz of concentrate. Then they add water to make it a gallon, which is 80oz of water. When you make juice at the correct concentration, one 12oz will create 48oz of juice, so 4 cans will make 192oz of juice, which is 1.5 gallons.

 
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Old 03-06-2013, 03:25 AM   #3
Sammyk
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Oct 2011
Newton, NC
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I used white grape/peach off the shelf: a one gallon off the shelf and did not have a problem fermenting. It is an experiment I am working on. I started another batch yesterday morning of blueberry/pomegranate and it was fermenting last night.
I had to use off the shelf because I could not find the frozen in the groceries here.

 
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Old 03-06-2013, 03:39 AM   #4
BamaProud
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Mar 2013
, Tennessee
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Same here Sammyk, sounds like I am doing a similar experiment as you. Started in 48 hours ago and its fermenting. I added a cup of sugar to the juice(about 3/4 gal). I am experimenting with different yeasts.
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Old 03-06-2013, 03:40 AM   #5
bunggo
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Sep 2009
Macedonia, Ohio
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ok, I checked and there was no sodium benzoate, no artificial flavors, and no preservatives... does that mean it is ok to use as is? I guess it is no big deal, just a gallon.

 
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Old 03-06-2013, 03:42 AM   #6
Yooper
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Quote:
Originally Posted by bunggo View Post
ok, I checked and there was no sodium benzoate, no artificial flavors, and no preservatives... does that mean it is ok to use as is? I guess it is no big deal, just a gallon.
Yes, it would be fine. It's weird that it wouldn't have preservatives though- otherwise it would ferment on the shelf. Double check- it's ok if it's got metabisulfite and ascorbic acid- but no benzoate.
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Old 03-06-2013, 12:43 PM   #7
Sammyk
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Oct 2011
Newton, NC
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I made the gallon of apple for topping up when needed.

 
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Old 03-06-2013, 12:56 PM   #8
DoctorCAD
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Jun 2008
Fayetteville, NC
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Check its SG and adjust it to 1.08 or so with sugar.
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Old 03-06-2013, 03:51 PM   #9
Bluespark
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Nov 2012
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I used the Welches concord for a pyment, it had no preservatives, just citric acid.

I also do a lot of preserving and I have no problem pasteurizing high acid juices in canning jars(crab apple, black berry, etc) and getting one to two years of shelf life, with no additives at all.

 
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Old 03-11-2013, 03:09 AM   #10
zerojinx
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Mar 2013
Sherman, Texas
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I am new to this and have heard that grape juice from the store will have no problem fermenting as long as it has no additives. My question is what is the best kind of yeast to use for red and for white wines?

 
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