General Concentrate Wine

[mattsilf]

Youre gonna have to pull some out and dilute with water if energizer and nutrient didnt work.

 

[jtaguy]

So I did a gallon batch of this in January. I just added the sorbate and campden tablet. It has been sitting in a dark closet for 4 months, it tasted great and strong. I made a noob mistake and did not get the fg reading. Tomorrow I plan to bottle so I'll get the reading tomorrow. My question, how long should it sit in the bottle before drinking? It seems like its ready to drink now.

 

[mattsilf]

I drink a bottle of it as im bottling lol. Ive never let this stuff sit before drinking so i dont know the difference. But i can tell you it is fine to drink right away

 

[jtaguy]

I drink a bottle of it as im bottling lol. Ive never let this stuff sit before drinking so i dont know the difference. But i can tell you it is fine to drink right away

Thanks, so did I...LOL

 

[brazedowl]

I always fill my cup from the spigot while I'm bottling. In a fit good state of mind by the end of the process.

 

[jpm5171988]

Status update: After repitching yeast (starter) didn't work, I tried the dilution trick. Saw no changes after 24 hrs. I left town for 6 days and came home to find the airlock bubbling every 10 seconds or so. Seems to be going again, just slowly. I took a gravity reading and it's down to 1.021...almost there. I'm going to check it in a few days to see how it's doing.

Any ideas as to why adding new yeast to wine with a gravity of 1.030 didn't work? It shouldn't be an issue with high sugar content at this point and I don't think it's a viability issue either. I'm stumped.

 

[lpsumo]

From another thread:

Just getting a second fermentation started stresses out the new yeast strain you introduce which may cause fusel alcohols or other off flavors.

I assume that yeast have a hard time starting out in an alcohol medium?

 

[mattsilf]

Hmm, not sure on that one. Only once did a new yeast not start it back up for me. And that time i did the dilution.

 

[jkrug]

I have a quick question about the Welch's grape juice wine. I tried it the other day and it seems that it's very watery. I have fermented it and in the process of clearing, how do I add body to it?

 

[jrd08003]

I'm making this tomorrow and will use 5 cans of red grape concentrate and 5 cans of blueberry pie filling. other than the blueberry pie filling the rest will be per your recipe. Question: do I dump the pie filling in the bucket, then pour the rest in over it?should I stir it really well? Also I plan to rack into a carboy for the secondary...will there be pie filling on the bottom that I need to plop on over into the carboy? how does that work? This is my first time making wine so I'm unsure. And I cannot thank you enough for making this recipe that is easy for new people like me!

 

[brazedowl]

Yep stir really good. If I use pie filling I normally do it in a bucket so I can scoop it out easy before racking to secondary.

 

[winenoob66]

I noticed you said Daquari concentrate. I thought you could only use 100% juice concentrates. If not then a huge light bulb just went off for me to use many different mixes.

 

[winenoob66]

pom juice at food lion?? What state are you in? I've never seen this in NC.

And I'm sure someone around has done a pom wine if you look around. It'll work the same as these directions (substituting juice for concentrate).

they have this in NC here in Wilmington

 

[brazedowl]

As long as there aren't any preservatives in the daiquiri mix than you can ferment it.

 

[Nwa-brewing]

When you use pie filling, how many cans/size do you use?

 

[brazedowl]

replace the concentrates with pie fillings pretty much 1 to 1. I almost always use a mix of pie filling and juice. Mixed berry is one of the favorites that I whip up. Pie Filling (Cherry, Blueberry, Blackberry), cranberry and grape juice (concentrate or fresh).

 

[salli4102]

Has anyone done a straight cranberry or white cranberry version of this? This looks like something I can handle as I am fairly new to this wine making hobby. Have done JAOM a few times now which has piqued my interest in wine making. Thanks for the instructions.

 

[Helly]

Has anyone done a straight cranberry or white cranberry version of this? This looks like something I can handle as I am fairly new to this wine making hobby. Have done JAOM a few times now which has piqued my interest in wine making. Thanks for the instructions.

Yes I have. I've tried both all cranberry and half grape half cranberry and I preferred the all cranberry version. What I really like about this recipe is it's so simple to whip up a one gallon test batch.

 

[salli4102]

Great! Thanks for the reply. I love cranberry wine, but I'm a cheapskate and don't like giving $12-15.00 a bottle. Would rather make my own.

 

[brazedowl]

I've never done a straight cranberry one! you do what... 2 concentrates? how much sugar?

 

[codyfree]

Hello fellow homebrewers. I need a little help. Im making a red wine from concentrate, the recipie i had said to use 4 cans and well i used 5, because i wanted a stronger grape flavor. Is there anything tht could go wrong because of that. Any help would be appreciated

 

[brazedowl]

what kind of concentrate? have you made the recipe before and found it lacking? can you link us to the recipe?

 

[codyfree]

Here is a tried and true Welch's frozen concentrate recipe:

1 gallon

4 cans of Welch's 11.5oz frozen concentrate (flavor of choice except white grape raspberry. It ferments to be very tart)
1 TBS or 3 tea bags of favorite black tea (I like earl grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (I like lalvin 71b for its tendency for making nice young wines)

This is very simple. Just mix everything together even the tea just loose in the must and only add half your water at first. Shake up and aerate the jug/carboy well. Add the remaining water. Rehydrate yeast per package directions and pitch yeast. This should be finished fermenting in 1-2 weeks. Cold crash if possible and this should be crystal clear with very tightly packed lees in another 1-2 weeks. Siphon off the clear liquid into bottles. Done! If you want a sweeter wine the siphon off the clear liquid into another jug and add 1 crushed Camden tablet, 1/2 tsp of sorbate and 12 hours later 1 can of concentrate. Watch the wine for another week to make sure fermentation does not pick up and then feel free to bottle.

My first time with this recipie, not my first with wine. 100%grape concentrate. I also used ec-1118.

 

[brazedowl]

If you've done it before and just want to kick up the flavor a notch go for it. When we're just talking random frozen concentrate it should be fine. I was worried you were talking about some fancy real wine kit concentrate.

 

[Helly]

I've never done a straight cranberry one! you do what... 2 concentrates? how much sugar?

Just looked back at my notes, I did 2 cans, 2 cups table sugar, D47 and a little bit of nutrient.

 

[codyfree]

If you've done it before and just want to kick up the flavor a notch go for it. When we're just talking random frozen concentrate it should be fine. I was worried you were talking about some fancy real wine kit concentrate.

I know better than to do that.

 

[brazedowl]

Just looked back at my notes, I did 2 cans, 2 cups table sugar, D47 and a little bit of nutrient.

Do you use an actual 1gal jug? All I have is one of those 4L carlo rosi jugs

 

[Helly]

Do you use an actual 1gal jug? All I have is one of those 4L carlo rosi jugs

I have some of both. The Rossi jugs work great for me.

 

[brazedowl]

Giving it a try. can't wait.

 

[JonathanCook]

just transferred to my second stage carboy. The recipe is an 80% white grape and 2 cans of raspberry pie filling and it's extremely cloudy should I have any concerns or just let it ride. I use Vintner's Harvest CY17 yeast seems to have fermented well for the two weeks..