strawberry and raspberry concentrate - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > strawberry and raspberry concentrate

Reply
 
Thread Tools
Old 01-20-2014, 07:46 PM   #1
Krausen89
Recipes 
 
Nov 2011
Posts: 98
Liked 1 Times on 1 Posts



So ive just been given a couple 5 gal buckets of concentrate...some strawberry some raspberry and im wondering how much wine a 5gal bucket of concentrate would make.

So ive been reading and says 64oz concentrate will make 5gal. So one 5 gal bucket will make 50 gal? Does that sound right?

 
Reply With Quote
Old 01-20-2014, 09:44 PM   #2
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


I use 46fl oz of Welche's concentrate for a 1 gallon batch of wine but I add zero sugar and get an OG of about 1.080. So that comes to about 2.5 five gallon batches.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 01-21-2014, 01:17 AM   #3
Krausen89
Recipes 
 
Nov 2011
Posts: 98
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Arpolis View Post
I use 46fl oz of Welche's concentrate for a 1 gallon batch of wine but I add zero sugar and get an OG of about 1.080. So that comes to about 2.5 five gallon batches.
Sorry that last part threw me off. Your saying if i use 46oz per gallon that will yield me 15 gallons?

Sent from my LG-MS770 using Home Brew mobile app

 
Reply With Quote
Old 01-21-2014, 01:28 AM   #4
Krausen89
Recipes 
 
Nov 2011
Posts: 98
Liked 1 Times on 1 Posts


I got 2.8 fivegal batches so im going to say around 15 gal for each bucket... i guess it depends how concentrated it is.... would i measure that in brix?

Sent from my LG-MS770 using Home Brew mobile app

 
Reply With Quote
Old 01-23-2014, 08:37 PM   #5
Krausen89
Recipes 
 
Nov 2011
Posts: 98
Liked 1 Times on 1 Posts


The concentrate is at 65 brix. Is that the same as what your using?

Sent from my LG-MS770 using Home Brew mobile app

 
Reply With Quote
Old 01-23-2014, 08:45 PM   #6
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Sorry I missed your post prior to last. I am terrible at Brix readings but did a little googling and found a conversion from Brix to specific gravity and a few conversions later figured the specific gravity of the concentrate I use.

Your stuff has a SG of: 1.323
My stuff has a SG of: 1.328

So pretty much the same. I hope that helps.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 01-24-2014, 11:58 AM   #7
Krausen89
Recipes 
 
Nov 2011
Posts: 98
Liked 1 Times on 1 Posts


Thank you. That does help. How does your wine turn out not using any sugar? Have you made any with sugar. If so how would you compare them? Still not sure what i am going to do. Strawberry wine sounds good but might mix in some other juices.

Sent from my LG-MS770 using Home Brew mobile app

 
Reply With Quote
Old 01-24-2014, 02:26 PM   #8
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Yes I have made with and without sugar. The without sugar recipe seems to be more heavily bodied with a better mouthfeel. Also I notice that it has less alcohol hot without any aging. Two wines side by side one with let's say two cans of concentrate with sugar to a gravity of 1.080 and one with 4 cans and no sugar. I would want to bulk age the sugar wine at least another month or two before bottling and then a couple weeks into bottles before it has about the same alcohol hot level that my no sugar wine has after about 5-6 weeks.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 02-17-2014, 05:52 PM   #9
Krausen89
Recipes 
 
Nov 2011
Posts: 98
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Arpolis View Post
Yes I have made with and without sugar. The without sugar recipe seems to be more heavily bodied with a better mouthfeel. Also I notice that it has less alcohol hot without any aging. Two wines side by side one with let's say two cans of concentrate with sugar to a gravity of 1.080 and one with 4 cans and no sugar. I would want to bulk age the sugar wine at least another month or two before bottling and then a couple weeks into bottles before it has about the same alcohol hot level that my no sugar wine has after about 5-6 weeks.
Have you ever measured/adjusted the ph? I am curious what ph strawberry wine is supposed to be. I am about to make it soon and wonder what additions i might need to purchase.

Sent from my LG-MS770 using Home Brew mobile app

 
Reply With Quote
Old 02-17-2014, 08:50 PM   #10
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Sorry I have never done PH measurement/adjustments. Never felt like I needed to.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
raspberry/blackberry juice or concentrate kstone803 Cider Forum 6 01-06-2014 01:11 PM
Apple Raspberry Juice Concentrate Recipe Help jrsdws Winemaking Forum 3 01-03-2014 03:09 AM
Help With Use of Cran-Raspberry Concentrate In Wine Ausfernan Winemaking Forum 8 02-21-2013 11:31 PM
Green Tea Raspberry concentrate CaptainLongneck Wine Recipes 0 04-15-2012 05:50 PM
Raspberry grape concentrate? Bookem15 Winemaking Forum 1 06-30-2011 12:04 PM


Forum Jump