I'm going to be doing a run through batch of "welch's" wine to work on my wine-foo and need a few questions answered.
I'm looking at the frozen Welch's 100% Juice White Grape / Mixes or the Old Orchard offerings and was wondering why not use the liquid 100% offerings from the juice isle? If they don't have sulfates or sorbate in the liquid juice shouldn't they be fine? Or is the standard 2 - 3 cans of concentrate for a gallon a "stronger" mix than what is in the liquid offerings?
I'm thinking a pomegranate/cranberry and white grape/peach for two one gallon batches boosted to 1.080 - 1.090 with table sugar.
I'll be using
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
From a recipe found at the WinePress.US forum although I really don't know exactly why. Any explanations on why would be great.
As for the acid addition, I don't have a TA kit so I'm adding based on the recipe
Pitching 1/2 packet of Montrachet each 12 hours after the pectic enzyme and yeast nutrient for a one gallon batch.
Ferment primary and rack to secondary. Rack to another carboy and purge airspace with CO2 to avoid oxidation and mixing of top off wines.
I know I have good two - four months before I need to worry about it, but where does everyone pickup their bottles? I want to try wine making, but I'm a beer drinker first and foremost. Wine bottles are rare in this house.
Any holes in my process or things I should do differently?