Greetings Experts! This post is borne out of the sad fact that maybe affecting many of us, that Welch's has discontinued their Frozen Concentrates. TLDR: Need help reformulating for juice.
I am here asking for some help in a recipe conversion. One of my favorite recipes is Jack Keller's Frozen Strawberry Wine (Link: https://winemaking.jackkeller.net/request162.asp) and it calls for one 11.5 oz can of Welch's White Grape Juice Concentrate. As I don't have any, I can not provide the Brix for it, but several other commercial concentrates are listed at 68%.
My question is, how do I modify this recipe to use 100% White Grape Juice as a substitute for the concentrate, and then adjust the water addition to have it come out equivalent for both sugar and taste? The data on my juice is: SG of 1.070 or 16.5 to 17.0% Brix at 64°F.
An adjustment to the base recipe would be awesome if someone could help me out. I can give a little more information below if it helps.
I typically scale this recipe up to 5 gallons. Therefore the need for concentrate is 5 cans or 57.5oz.
I tried this once and through many calculations I can't understand now, I substituted those 5 cans with 2 gallons of this juice and 1/2 gallon of water to complete the must. The OG was 1.036 and it fermented down to a finished wine that was wicked strong (20.74% ABV) when I wanted 15%. Still good wine, but tastes a little hot and harsh.
I'd like to be more scientific next time through and hence my ask for help. I suppose I could just wing it and cut back juice to 1.5 gal, but could sure use some expert help.
Your thoughts and analysis are much thanked in advance, and also for your patience with this loooong post.
PS reached out to the esteemed Mr. Keller already and he hasn't gotten back to me. We have spoken in the past, I hope he's ok.
I am here asking for some help in a recipe conversion. One of my favorite recipes is Jack Keller's Frozen Strawberry Wine (Link: https://winemaking.jackkeller.net/request162.asp) and it calls for one 11.5 oz can of Welch's White Grape Juice Concentrate. As I don't have any, I can not provide the Brix for it, but several other commercial concentrates are listed at 68%.
My question is, how do I modify this recipe to use 100% White Grape Juice as a substitute for the concentrate, and then adjust the water addition to have it come out equivalent for both sugar and taste? The data on my juice is: SG of 1.070 or 16.5 to 17.0% Brix at 64°F.
An adjustment to the base recipe would be awesome if someone could help me out. I can give a little more information below if it helps.
I typically scale this recipe up to 5 gallons. Therefore the need for concentrate is 5 cans or 57.5oz.
I tried this once and through many calculations I can't understand now, I substituted those 5 cans with 2 gallons of this juice and 1/2 gallon of water to complete the must. The OG was 1.036 and it fermented down to a finished wine that was wicked strong (20.74% ABV) when I wanted 15%. Still good wine, but tastes a little hot and harsh.
I'd like to be more scientific next time through and hence my ask for help. I suppose I could just wing it and cut back juice to 1.5 gal, but could sure use some expert help.
Your thoughts and analysis are much thanked in advance, and also for your patience with this loooong post.
PS reached out to the esteemed Mr. Keller already and he hasn't gotten back to me. We have spoken in the past, I hope he's ok.
