Second batch ??'s

[rowdyirish1]

Hi all, I just started my second batch of wine from frozen concentrates. Nothing pricey just the Old Orchard brand from the local grocery store. This is only the second batch I've made and I have a couple of questions. I just bottled the first batch that was made from the white grape concentrate and I used a combination of recipes that I found in here as well as the "intro to Wine Making book" that came with my kit. We've already consumed one bottle and I must say it was pretty good for my first.
I am using the Apple Raspberry conc. for this batch and as I was mixing I started wondering if I should have stuck with grape juice. Has anyone tried different flavors besides "Grape"? I was just thinking of good flavors and didn't stop to consider how they might taste after being fermented. Also, my first reading after 24 hours was 1.070. Everything I've read thus far indicates that it shouldn't be this high. Am I reading this right? Should it be lower initially?
The Recipe:
2 cans of Old Orchard Apple Raspberry
1 lb. of brewers sugar
1 tsp. Peptic Enzyme
1 tsp. Yeast Nutrient
1 tsp. Acid Blend
After 24 hours added one package of Red Star Dry Wine Yeast.
I did not add Tannin to this batch because my wife does not care for the dry mouth taste. This is the same formula I used on the first batch minus the Tannin and like I said it was pretty good. Any tips would be greatly appreciated.
Also, there seems to be a difference of opinion when it comes to the temperature of primary fermentation. What temp seems to work best for everyone here and how do you maintain that temp throughout the fermentation process?

 

[mgonbrewlab]

I would see no reason for concern. Almost any fruit juice will make a fine wine. The only "concern" (no issue, but be aware) is that the Old Orchard juice blends usually are still primarily apple, pear, and white grape, and may not be as strong of a flavor as you would expect.

Regarding your gravity, 1.07 really isnt that high, and it is entirely possible your yeast hasn't kicked into high gear yet. Did you rehydrate your yeast? If not, try that next time and dissolve in a little sugar to help get things moving along. Pitching actively fermenting yeast solves a lot of issues.

Apple juice has some tannin, but nothing near what you would get from grape. Some powdered tannin helps lock in color and aides the fermenting/clearing process. Then again, skipping it likely isn't an issue. Matter of taste.

Make sure your wine is aerated, cover it loosely, and check it for signs of fermentation in another 24 hours. Worst case you can repitch more yeast.

 

[stella_tigre]

Temperature depends on the yeast - it can vary greatly, so follow the suggested temp range. Seems like lower end is usually better, especially for apple. We are lucky enough to have a basement room that stays in the low to mid 60s during much of the year, and another room that will be upper 50s-lower 60s during the summer, so not much help there.

I used the OO Apple Raspberry in a small test batch to see if I like it. It has raspberry but also "natural flavors" and I found that to be a bit distracting. What I found I liked a lot better is to make an apple wine or cider, then rack onto frozen raspberries after the main fermentation has slowed down, and let it perk for a couple more weeks (or more).

My current primary is 4 gal apple juice, 8 cans FAJC, and just to make it "Wretched Excess" some brown sugar I had laying around, OG of 1.086. It's using Premier Cuvee. The plan is to rack onto 1 lb frozen raspberries per gallon, although some may go on blackberries or stay plain apple. I did add some nutrients and tannin, as well as a bit of acid blend, although that seems to be less necessary if there is vit C in the juice. If you do not add nutrients it should still ferment just fine, a little slower but may leave more fruit flavor.

Note that pectic enzyme is seldom needed when you are using concentrates or bottled fruit juices.

We bottle it both still and carbonated, dry, and add FAJC to the glass when serving to sweeten it up a bit.

 

[rowdyirish1]

Well its off and running... I did activate the yeast prior to pitching and it is already bubbling away! I read somewhere that the wine needs air so I had planned on leaving it in the plastic primary covered with a paper towel held down by a rubber band. Then I read that you should avoid contact with oxygen so I hurried and poured it into my glass carboy and attached an airlock. Is this a matter of preference or am I reading too much into this?

My first reading of 1.070 was literally right after I added the yeast so I doubt it had time to start fermenting. Is it better to wait until the yeast kicks in?

I'm glad to see that someone else is experimenting with other flavors as well. I was happy with my first batch with the OO white grape concentrate and it actually tasted like wine and not vinegar......
I started out making beer with extracts and only had one batch out of four that was drinkable. This is one of the reasons I decided to try my hand at making wine. The other reason was cost... I had my wife convinced that it was an inexpensive hobby but after waiting for several months only to dump out five gallons of brew she started doubting my reasoning. Wine seemed so much easier to make but when I was reading things that contradicted each other I started questioning whether it really was. I don't know if that first batch of wine was just beginners luck but I should have taken better notes.

So is it safe to say that a room with a temperature consistently at 65 degrees would be good regardless of the yeast? OR... Is there somewhere I can look to find the optimal temp for a specific brand of yeast?

I am looking forward to experimenting with fruit, fresh or frozen but after my experiences with the beer I am afraid to touch anything after its been sanitized. So the thought of opening and closing the vessel after its been mixed makes me nervous. I just wish it didn't take so long to find out what works and what doesn't.

 

[mgonbrewlab]

As far as temp, wine yeast is usually more tolerant than beer yeast. 65 may be a bit low for some strains, but if you stick to hardier yeasts (mostly Champagne yeasts) this will not be an issue.

Juice wine is dead simple. Adding fresh or frozen fruit is not much harder - if you use a fine mesh straining bag it is even easier.

Wine is fairly antiseptic, so bacteria is less of a concern than with beer. As long as your must is sulfited properly and your fruit is washed you are well on the way for success.

I love The Joy of Home Winemaking as a resource. Very dummyproof for process, and it takes you in babysteps from simple to complex wines, all of which turn out very well.

 

[jensmith]

Open top vrs closed top. Personal prefference ussually wins this question. The wine yeast would prefure open top with twice daily stirring the first week or untill it gets near 1.000. This makes the yeast very happy and releases all the yeast farts/gas, making you happy. Saves on degassing later and speeds clearing. No real cause for concern of infection, the releasing of the gas keeps a lot of nasties away. Covering with a cloth will keep out bugs and dust.
Closed and airlocked, it will still work fine, you will just have to wait longer for it to degass and clear. Or degass it mannualy, whitch involves stirring the crap out of it. Risking the introducing of no longer needed air.

The few times I made wine using frozen juice I used 4 cans per galleon. No suger was needed to get a good starting sg. Flavor was good. This is what is so good about wine making. It almost always comes out good no matter how you make it. If the flavor is not quite right you can make changes about anytime.

Fermenting temps. There is a chart on yeast requirments.... Somewhere! At the yeast companys web site for sure. I don't have a link to it saved.
If you use a yeast that likes it warmer set the wine on a heating pad. Or wrap it in one. Make sure it does not get too hot.

No need to wait four months to see if it is any good. You can drink it anytime. It just getts better with age. Some wines take years to get better, but the one you are making is an early drinker. Within months.

Enjoy!


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[jensmith]

Yes. Take the first sg reading befor the yeast starts to work! This is your bace line and will tell you how much alcahol the wine will have.


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