Originally Posted by Ridenour64
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.