Originally Posted by NickL
If your going to brew wine at home I would definitly not use anything from the supermarket. ESPECIALLY bakers yeast. It will taste really BAD!
Originally Posted by kh54s10
Agreed, The bakers yeast will not do what you want. And the preservatives in the juice may also cause problems.
I suggest buying proper equipment and a good wine ingredient kit. I have done a couple and they have been as good as or better than most commercial wines.
I do not want to open a can of worms here but I also do not want the OP discouraged. Bread yeast does not always give the best results. But that does not mean for a first timer you can't make a wine that you will not smile at.
Also to say to not use anything from the supermarket is not a fare thing to say. In the Mead world the fabled "JAOM" (Joe's Ancient Orange Mead) only uses super market ingredients and also uses bread yeast. I make that all the time and it is great. I also make a mean Welche's White Grape Peach wine that will knock the socks off most wines. I do use proper wine yeast and yeast nutrient from the HBS but the rest of the ingredients are supermarket stuff.
So to the OP. like I said in the prior post. The biggest problem with bread yeast is it not wanting to clear and so you have suspended yeast in the wine and that does taste bad. Putting it in the fridge for a week. Decanting the clear liquid and repeating this step a few times helps that a lot.
Also expect that the wine may be a little acidic since the grapes Welche's uses are not wine grapes. Just right before serving mix with some ginger ale or a little sugar and that helps a lot. Or you may like the original taste. Read up on Stabilizing and back sweetening. With future batches or even this one if you like can help balance out acidic or bitter notes in dry wines. This batch can go fine and future batches as you learn will be twice as good.