Fermenting fruit juice in bottle.

[Xaquery]

Hey all,

I'm looking to ferment some juice (any juice) that is commercially available. I really only want to do it one gallon at a time. My question is: What do I need to add to each gallon of juice.

Thanks!

 

[YtBoI]

Depending on what kind of ABV you want.

 

[Xaquery]

Any kind of ABV, lets say standard wine, so 10-12%.

 

[StoneArcher]

I get the feeling you are looking for a minimal approach.

Wine only really needs water yeast and fermentable sugar.

Yooper has a nice Welches wine recipe. Give that a go. Or Arpolis (sp?) posted a really simple one that I have ripping right now.

Not just any* juice will work. You want to steer away from preservatives. I use Welches and another brand, that I can't think of. It's based out of Michigan; the only reason I use it.

I also did once, just for an experiment; Tossed some Nottingham yeast into a jug of Indian Summer apple juice. It turned out kinda dumb though. Low ABV, say 3% or so, and didn't have a largely desirable taste. Drank it all though! I'm not the type to waste. Did it again, but added sugar. Much better!

Hope this helps.

 

[Xaquery]

That is pretty much what I'm looking for, thanks. I just wasn't sure how much sugar to add per gallon, or if any other additives are needed.

I'm currently vinting an actual blackberry wine, so I have a lot of materials if needed.

Also, I heard that ascorbic acid was ok, and can the juice be from concentrate?

 

[jflongo]

I can give you an idea on something like 100% Apple Juice. Normally the gravity of those are in the 1.040 - 1.045 area. Without out adding any sugar, you will probably end up with around 5% ABV. Added about a cup of sugar to 1 gallon, then that will probably bump up the gravity by around 0.15. So now you may end up around 6.5% ABV. Normally for hard cider, I shoot for about 1.070 - 1.080 OG, then hope to get it down to 1.000. Normally I always use brown sugar with my Apple Juice as well.

 

[StoneArcher]

If you have a hydrometer, that's the best way to add sugar.

Yes on the acid and from concentrate is ok. Any store bought juice wine I have made so far has been from concentrate.

 

[Xaquery]

Neat, I like the hydrometer idea. Also, what kind of yeast should I look at?

 

[StoneArcher]

Also depends. If you just want to crank something out, EC-1118 is fine.

 

[YtBoI]

Any kind of ABV, lets say standard wine, so 10-12%.

I make apple wine with treetop, white/brown sugar and champange yeast. I would say about 1-1/2# to 1-3/4# of sugar per 64oz bottle of juice for table sugar or try 1# white and 1/2#brown per 64oz. It comes out super dry, clean and about 10-12%. Give that a shot, but i think you'll enjoy apple the most out of the off the shelf juices. Also POM juice isn't too bad either.

 

[jflongo]

Neat, I like the hydrometer idea. Also, what kind of yeast should I look at?

I have used EC-1118 just fine. I also used WYeast Liquid Cider Yeast, which worked fantastic as well, but definitely costs more. Right now I'm doing a 1 gallon batch, and trying a new beer dry yeast that was sent to me for kicks.