Warhorse_383
New Member
my favorite recipe at the moment.
1 Gallon grape juice.
2 cups of sugar.
1 cup of Earl Grey Tea. Strong. Like 3 bags to a cup strong
1 snack size box of raisins. don't know the exact weight/grams at the moment. (38 grams)
1/8 TSP Bentonite
1/8 TSP Sparkoloid.
1/8 tsp D47
1.8 tsp Fermaid K
Add cup of tea to clean gallon.
Add Grape Juice.
Add chopped up raisins.
Add 2 Cups of sugar.
cap the gallon and shake until you feel a small bead of sweat on your head.
take gravity reading. Should be right around that 1.100.
in a microwavable measuring cup, add 2 ounces of water and heat for a minute in the microwave. add 1/8 tsp of Bentonite and stir. When fully dissolved add to juice.
Add Lavlin D47. 1/8 TSP
Cap and Shake. Again. Till you can't shake anymore.
attach airlock.
Let it ferment for 7 days then add 1/8 tsp of Fermaid K.
Let the Wine fully ferment, or gravity is at 1.00. or longer. up to you
Degass.
rack into clean bottle.
Add 1/8 tsp of sparkolloid into 2 oz of Hot water and stir.
once dissolved, add the sparkolloid to the freshly racked wine.
Put a cap on it, not fully tightened, just loose enough to let out any gasses.
depending on temps. wine will start to clear up in 7 days.
When fully clear, rack once more into a clean bottle.
Let it sit for 1 month and enjoy!!
depending on my mood and or company, I will back sweeten.
Ive only been into the hobby for a little under a year, has anyone used oak cubes/ chip in the Concorde grape wine? what about the Jack Daniels oak barrel chips?
My main hobby is BBQ/Smoking meats, i have the oak/mesquite/apple/cherry/pecan wood if needed. What about mesquite? anyone ever try it? What about a vanilla bean?
ive read a lot of basic table wine recipes, anyone get adventurous and try oaking? vanilla?
I apologize if this has been done/asked a million times, i just didnt see any on the forum.
1 Gallon grape juice.
2 cups of sugar.
1 cup of Earl Grey Tea. Strong. Like 3 bags to a cup strong
1 snack size box of raisins. don't know the exact weight/grams at the moment. (38 grams)
1/8 TSP Bentonite
1/8 TSP Sparkoloid.
1/8 tsp D47
1.8 tsp Fermaid K
Add cup of tea to clean gallon.
Add Grape Juice.
Add chopped up raisins.
Add 2 Cups of sugar.
cap the gallon and shake until you feel a small bead of sweat on your head.
take gravity reading. Should be right around that 1.100.
in a microwavable measuring cup, add 2 ounces of water and heat for a minute in the microwave. add 1/8 tsp of Bentonite and stir. When fully dissolved add to juice.
Add Lavlin D47. 1/8 TSP
Cap and Shake. Again. Till you can't shake anymore.
attach airlock.
Let it ferment for 7 days then add 1/8 tsp of Fermaid K.
Let the Wine fully ferment, or gravity is at 1.00. or longer. up to you
Degass.
rack into clean bottle.
Add 1/8 tsp of sparkolloid into 2 oz of Hot water and stir.
once dissolved, add the sparkolloid to the freshly racked wine.
Put a cap on it, not fully tightened, just loose enough to let out any gasses.
depending on temps. wine will start to clear up in 7 days.
When fully clear, rack once more into a clean bottle.
Let it sit for 1 month and enjoy!!
depending on my mood and or company, I will back sweeten.
Ive only been into the hobby for a little under a year, has anyone used oak cubes/ chip in the Concorde grape wine? what about the Jack Daniels oak barrel chips?
My main hobby is BBQ/Smoking meats, i have the oak/mesquite/apple/cherry/pecan wood if needed. What about mesquite? anyone ever try it? What about a vanilla bean?
ive read a lot of basic table wine recipes, anyone get adventurous and try oaking? vanilla?
I apologize if this has been done/asked a million times, i just didnt see any on the forum.
