I'm new here, first post. I'm going to try this for my next batch. I read on this thread about not putting in the acid blend because of the tartness. Should I or shouldn't I? I also like a semi sweet not dry,suggestions on the recipe? Thanks....
Was yours sweet at all or pretty dry?
Following the recipe with 1 1\4 cups of sugar does it make a semi sweet wine?
Thanks yooper, One more question. When it is sitting for 5 days or so fermenting do you stir it at all or just leave it alone?
Yooper, You said the wine is very tart. I have everything ready to start this batch. What do you think about adding only half of the acid blend? What do you also think about adding raisins for body? I added raisins to a strawberry\peach I made and it seemed to come out fine. Thanks for the info
started mine tonight, 0g was 1.113? did recipe to spec except only one tsp of acid blend. when racking i'm gonna just top up with the remaining quart of water left in the gallon. hope i did everything correct..
Should be fine. The fermentation of juice doesn't create a krausen like you have when making a beer. If you're worried about it, just use a blowoff tube for the first couple days until you see how the fermentation progresses.
Welch's Frozen Grape Juice Wine
2 cans (11.5 oz) Welch's 100% frozen grape concentrate
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
wine yeast
No yeast activity, I started the yeast its was foamy added it to the must, now no activity. Its been about 5 hours.
I have 6 cans of the frozen red grape juice, and 8 64 oz bottles of store brand 100% grape juice, a packet of 1118 yeast, and lotsa sugar.
How important is the nutrient and enzyme? Also instead of acid blend would some lemon juice work ok?
Also I'd like to make this sparkling, could I start with enough OG to get to say, 14 or 15% and then bottle just like beer figuring on the yeast still having plenty of kick left to do the bottle conditioning?
Thoughts?
The enzyme is only for clarity, but the nutrient helps. Neither are really crucial, but if the yeast has some nutrient it often keeps them from getting stressed. If you don't have it, it'll probably be fine.
The acid blend isn't necessary, either. You could just go without it and see how it is.
I'm not sure about making it sparkling since I've never done it, but it seems like that would work.
I have the batch in my primary after 5 days or so. I just rack it to my secondary and airlock. Do I need to add any chems?
6 cans of the frozen red grape juice, and 8 64 oz bottles of store brand 100% grape juice, 10 pounds of sugar, a good squirt of pure lemon juice (bottled), and a packet of booster from my Mr Beer yielded close to 10 gallons of Welch's wine and a 1.102 OG at 80F.
2 packets of 1118 yeast were added after everything cooled down, and I split it into 3 5 gallon buckets roughly 3 gallons each. Is there likely to be any danger of this overflowing? I know this stuff is supposed to ferment pretty damn hard but will 3 gallons overfoam a 5 gallon bucket? Surely not?
I'll stir this daily till the worst of the fermentation is over then I'll combine it down into 2 buckets, cap and seal with an airlock (sound good?).
Is it normal for the must to change color from an opaque nearly black deep purple to a magenta during primary fermentation?
when racking this the first time, could/should i just decant to another bottle, or do i have to siphon?
is it good to airrate during the first racking?
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