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Old 07-18-2013, 06:00 AM   #11
Honda88
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Jan 2012
Pella, IA
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I totally feel your pain, I have only had to dump one wine batch in my whole amateur wine making career and it was a pineapple wine that I made out of dole juice, I just couldn't get the gas flavor out no matter what I did(copper, wipping, etc...) It costs me at least 30 dollars if not more for the ingredients and I could have easily picked up a beer kit or put that money towards a wine kit.....30 dollars is a lot when you are a poor college kid.



 
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Old 07-18-2013, 02:57 PM   #12
Ridenour64
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Sep 2012
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One bad batch doesn't sound bad, assuming you've made a decent amount.



 
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Old 07-18-2013, 03:16 PM   #13
Arpolis
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Jan 2012
Tulsa, Oklahoma
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Quote:
Originally Posted by Ridenour64 View Post
I think I did add tannin as well. I think On my next batch I'm going to cut out most off the ingredients, and just stick to the basics and see what I get. I want to start making other stuff as well but I just wanna master the process before I start spending more money.

Would you wanna post your recipe, or do you just follow yoopers recipe also?
Yooper has a great recipe that is different than mine. I would not call what I do as any better than Yooper's recipe but I imagine mine be a little heavier bodied and I like it a lot.

1 gallon recipe

4 11.5oz Welch's frozen concentrate (any flavor works but I like white grape peach)
1 TBS of black or herbal tea (I like earl grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Yeast (I like to use lalvin 71b)

All ingredients are thrown in at once. Aerate really well. Rehydrate yeast per package directions and then pitch yeast.

I give this 2 weeks to ferment at about 70*F. Then I throw the jar in the fridge for another 2 weeks. At that point you can bottle the clear liquid and get 4 750 ml wine bottles safely without sucking up the lees.
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Old 07-18-2013, 03:52 PM   #14
Ridenour64
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Sep 2012
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Do you degas that at all? Yeah I was only using 2 concentrates per gallon. I bet yours does have a lot more body. I'm gonna try that!

 
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Old 07-18-2013, 03:54 PM   #15
Ridenour64
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Sep 2012
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No added sugar also. I like that. Do you know what percent this ends at?

 
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Old 07-18-2013, 04:58 PM   #16
Arpolis
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Yea had to look at past notes but for the white grape peach it had a gravity of 1.08. So about a 11% ABV fermented dry. I have not degassed at all but I am sure it would clear a bit quicker if you did.
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Old 07-18-2013, 05:21 PM   #17
Ridenour64
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Sep 2012
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Ok I'm gonna start this today in my 3 gallon carboy. Do you thinkI can add all 12 of the concentrates. Put some water until the carboy is like 3/4 full. And then after heavy fermentation. Top off with the rest of the water? I don't want to top off right away so it doesn't bubble over.

 
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Old 07-18-2013, 05:41 PM   #18
Arpolis
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Yea you could do that. The gravity should not be too high. Just with the reduced water I would at least try and keep the gravity under 1.100 so as to not stress your yeast too much. Doing a 3 gallon batch will be harder to cold crash like I do with my 1 gallon batches but with racking and degassing this could still be clear in 45-60 days I bet.
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Old 07-18-2013, 07:02 PM   #19
Ridenour64
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Sep 2012
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I have an extra fridge in my basement that I could stuff the 3 gal carboy in and cold crash. So that won't be a problem. I do not have a hydrometer at the moment because I keep breaking them I don't have energizer currently either. Do you highly recommend getting some, or am I ok?

 
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Old 07-18-2013, 07:22 PM   #20
Ridenour64
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Sep 2012
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Maybe instead of adding water later ill just add 6 concentrates at first then 6 a few days later



 
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