my wife doesn't like much wine but i picked up this peach/white grape at walmart juice for the kid, i had her smell and taste it and said how about a wine?
she said yes so i have a sample batch going, but i'm wondering how much acid blend to add, i'm still new to the game and learning how things effect taste.
my recipe is
2 gallons of walmart white grape/peach juice
2 cans of welches white grape
1 tsp pectic enzyme
1/2 tsp of tannin
1 1/2 tsp of nutrient
1/2 tsp energizer
enough sugar to bring it up to 1.100
i used half a gallon of the juice for a starter and cotes de blanc yeast, i figured it will dilute that 1.1 down a bit after i add the starter and topping up will knock it down a bit more.
i only used a starter because i read the welches white grape concentrate again and saw contains sulfites, i didn't see sorbate on the list any where, i checked a few times but hey. starter wont hurt any ways...
but back to acid blend, how does 2 tsp sound? other recipes use between 1 an 1.5 tsp per gallon so i figure 2 tsp is at least safe?
she said yes so i have a sample batch going, but i'm wondering how much acid blend to add, i'm still new to the game and learning how things effect taste.
my recipe is
2 gallons of walmart white grape/peach juice
2 cans of welches white grape
1 tsp pectic enzyme
1/2 tsp of tannin
1 1/2 tsp of nutrient
1/2 tsp energizer
enough sugar to bring it up to 1.100
i used half a gallon of the juice for a starter and cotes de blanc yeast, i figured it will dilute that 1.1 down a bit after i add the starter and topping up will knock it down a bit more.
i only used a starter because i read the welches white grape concentrate again and saw contains sulfites, i didn't see sorbate on the list any where, i checked a few times but hey. starter wont hurt any ways...
but back to acid blend, how does 2 tsp sound? other recipes use between 1 an 1.5 tsp per gallon so i figure 2 tsp is at least safe?