Welch's Grape Juice Wine

[mrzazz]

I used 1 tsp per gallon. Its all good now, I just to give it some time. Its cookin now...

 

[Yooper]

I have 6 cans of the frozen red grape juice, and 8 64 oz bottles of store brand 100% grape juice, a packet of 1118 yeast, and lotsa sugar.

How important is the nutrient and enzyme? Also instead of acid blend would some lemon juice work ok?

Also I'd like to make this sparkling, could I start with enough OG to get to say, 14 or 15% and then bottle just like beer figuring on the yeast still having plenty of kick left to do the bottle conditioning?

Thoughts?

The enzyme is only for clarity, but the nutrient helps. Neither are really crucial, but if the yeast has some nutrient it often keeps them from getting stressed. If you don't have it, it'll probably be fine.

The acid blend isn't necessary, either. You could just go without it and see how it is.

I'm not sure about making it sparkling since I've never done it, but it seems like that would work.

 

[Grimster]

The enzyme is only for clarity, but the nutrient helps. Neither are really crucial, but if the yeast has some nutrient it often keeps them from getting stressed. If you don't have it, it'll probably be fine.

The acid blend isn't necessary, either. You could just go without it and see how it is.

I'm not sure about making it sparkling since I've never done it, but it seems like that would work.

Hell worse case is I make some kinda nasty undrinkable wine that I give to my buddy to distill into hooch I'll probably get this started tonight and see how it turns out I'll try and sparkle a few bottles and do the "normal" aging on the others and just see what happens.

 

[mrzazz]

I have the batch in my primary after 5 days or so. I just rack it to my secondary and airlock. Do I need to add any chems?

 

[Grimster]

6 cans of the frozen red grape juice, and 8 64 oz bottles of store brand 100% grape juice, 10 pounds of sugar, a good squirt of pure lemon juice (bottled), and a packet of booster from my Mr Beer yielded close to 10 gallons of Welch's wine and a 1.102 OG at 80F.
2 packets of 1118 yeast were added after everything cooled down, and I split it into 3 5 gallon buckets roughly 3 gallons each. Is there likely to be any danger of this overflowing? I know this stuff is supposed to ferment pretty damn hard but will 3 gallons overfoam a 5 gallon bucket? Surely not?

I'll stir this daily till the worst of the fermentation is over then I'll combine it down into 2 buckets, cap and seal with an airlock (sound good?).

 

[jmilton1987]

Is it normal for the must to change color from an opaque nearly black deep purple to a magenta during primary fermentation?

 

[Yooper]

I have the batch in my primary after 5 days or so. I just rack it to my secondary and airlock. Do I need to add any chems?

No, it should be fine.

6 cans of the frozen red grape juice, and 8 64 oz bottles of store brand 100% grape juice, 10 pounds of sugar, a good squirt of pure lemon juice (bottled), and a packet of booster from my Mr Beer yielded close to 10 gallons of Welch's wine and a 1.102 OG at 80F.
2 packets of 1118 yeast were added after everything cooled down, and I split it into 3 5 gallon buckets roughly 3 gallons each. Is there likely to be any danger of this overflowing? I know this stuff is supposed to ferment pretty damn hard but will 3 gallons overfoam a 5 gallon bucket? Surely not?

I'll stir this daily till the worst of the fermentation is over then I'll combine it down into 2 buckets, cap and seal with an airlock (sound good?).

Probably not! No guarantees, however.

Is it normal for the must to change color from an opaque nearly black deep purple to a magenta during primary fermentation?

I have no idea. I never looked that closely. I assume it's fine, though. The yeast is churning around, and I'm sure that makes it look a different color.

 

[Rowdy]

when racking this the first time, could/should i just decant to another bottle, or do i have to siphon?
is it good to airrate during the first racking?

 

[Yooper]

when racking this the first time, could/should i just decant to another bottle, or do i have to siphon?
is it good to airrate during the first racking?

You have to siphon it. You don't want any aeration once primary is nearing completion. That will ruin the wine, giving it a "sherry" like flavor.

 

[Rowdy]

thanks

 

[CereousBrewer]

Welch's Frozen Grape Juice Wine
2 cans (11.5 oz) Welch's 100% frozen grape concentrate
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
wine yeast

Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.

A couple of reasons- first of all, it's very foamy and ferments hard. If you used an airlock, it'd be plugged up right away. Secondly, for most wines, the yeast and fermentation NEED oxygen. I stir all of my wines in primary, until they reach about 1.010-1.020 and then put them in secondary and airlock.

Make sure you don't fill to the top during primary- it'll make a mess and grape juice stains hardwood flooring. (ask me how I know!). After it slows down, you can top up and airlock it.

Yooper,

I've read all 160 posts and feel like I must be pretty dense, cause I can't quite figure out a couple of things. I've been brewing beer for awhile, but this is the first batch of wine.

I'm not following how you begin the initial fermentation and in what type of container. Your recipe indicates adding water to make one gallon and place in "secondary" and cover with a napkin until fermentation slows, at which time you fit the airlock. I was thinking of using some glass, one gallon jugs I have but you indicate not filling to the top during "primary" due to the active fermentation.

Should I use a larger container during primary and then transfer to the gallon jug and fit the airlock or am I missing something else? Sorry for the confusion on my part.

 

[Grimster]

Should I use a larger container during primary and then transfer to the gallon jug and fit the airlock or am I missing something else? Sorry for the confusion on my part.

I made 10 gallons, split into 3 5 gallon buckets, just last night after 5 days fermenting I combined it into 2 buckets and capped with a lid and airlock.

So far so good anyway

 

[Yooper]

Yooper,

I've read all 160 posts and feel like I must be pretty dense, cause I can't quite figure out a couple of things. I've been brewing beer for awhile, but this is the first batch of wine.

I'm not following how you begin the initial fermentation and in what type of container. Your recipe indicates adding water to make one gallon and place in "secondary" and cover with a napkin until fermentation slows, at which time you fit the airlock. I was thinking of using some glass, one gallon jugs I have but you indicate not filling to the top during "primary" due to the active fermentation.

Should I use a larger container during primary and then transfer to the gallon jug and fit the airlock or am I missing something else? Sorry for the confusion on my part.

Don't overthink this- it's really easy! I'm sorry for the confusion. Sometimes things I am doing, I don't explain very well.

I mix it up on the stove, since I'm boiling water to dissolve the sugar anyway. Then I put it into a fermenter. I use a Carlo Rossi glass jug. It's a 4L jug. You can go a bit less than a gallon at first (when you add water), to allow it to have some room. When it slows down after the five days, you can airlock it and add some more water when it's done foaming.

A #6 stopper fits those Carlo Rossi jugs, and other one gallon jugs.

 

[CereousBrewer]

Thanks, Yooper...that makes it crystal. Darn senior moments are happening a bit too often...

 

[Chaos_Being]

I whipped up a batch of this on Monday and it is madly fermenting in my basement now. It's a 5 gallon batch, so I scaled up the recipe (mostly...I only used 5lbs of sugar, and I left out the acid blend.) I'm wondering if I should take another pound of sugar, make a syrup of it and add it to the primary...

Has anyone tried oaking this wine? I'm thinking of doing so when I rack to secondary to add some tannins and complexity. However, I'm not sure of how much to use (oak cubes,) and how long to have them in contact with the wine. I've made plenty of beer, but this is my first wine (well, other than a batch of apfelwein that I made a few years ago,) so this is definitely a learning process. Fun, though

I'll probably stabilize and then sweeten to semi-sweet before bottling, and add acid then if I think that it needs it.

 

[Dalarast]

I whipped up a batch of this on Monday and it is madly fermenting in my basement now. It's a 5 gallon batch, so I scaled up the recipe (mostly...I only used 5lbs of sugar, and I left out the acid blend.) I'm wondering if I should take another pound of sugar, make a syrup of it and add it to the primary...

I'll probably stabilize and then sweeten to semi-sweet before bottling, and add acid then if I think that it needs it.

I began a batch of this an hour or two ago and waiting to drop the yeast in after the 12 hours. I increased the acid, pectic, and nutrient from the original recipie to double of the 1 gallon batch (did a 5 gallon batch using bottle welch's grape concentrate) and only did 2 1/2 lbs of brown sugar. I might end up dropping some more sugar in prior to the yeast or when I rack.

This is my first attempt at wine (except for of course Apfelwein) and waiting for my bananas to turn brown (or at least ripen a little more) till I make the next batch. So any pointers prior to adding the yeast from Yooper or other wino junkies please let me know.... This is going to be the SWMBO hobby when I'm out back brewing on the burners

 

[rocketcrab]

Yooper, sounds like another interesting recipe to mess around with while my most rectent batches of beer are in primary or secondary. Same thing happened with apfelwein!

 

[Grimster]

So my 10 gallon batch is not fermenting very hard now, would I be better off sticking it in the basement for a month @ 63-65F or leave it in the kitchen where it sits at a temp of 67-71F? My last test this weekend had me at 13% ABV and my "potential" was around 15% it's nearing the end of fermentation I'm betting.

 

[Yooper]

So my 10 gallon batch is not fermenting very hard now, would I be better off sticking it in the basement for a month @ 63-65F or leave it in the kitchen where it sits at a temp of 67-71F? My last test this weekend had me at 13% ABV and my "potential" was around 15% it's nearing the end of fermentation I'm betting.

I'd leave it warmer, rather than cooler. Once it's finished, it'd be ok to be cooler though.

 

[jmilton1987]

Well, I just racked from primary it has been 12 days since pitching but at like day 5 i added a handful of raisins and put an airlock on it. The SG today was .990 which is the top of my hydrometer. Also it smells very sulfury but I hope that will settle out if not should I degass it? Also it is still magenta, but tasting it you get a real sour note then some grapy alcohol after taste/warming. It reminds me of good mad dog 20-20, which is not a bad thing as I it is the drink of choice for formal events for my rugby team. I am just going to let it sit for a few months.

On a side note I washed the yeast cake and will be using it on a white grape and rasberry version of this that will be ready to pitch in the morning.

 

[mrzazz]

Hey all I have a question, of course !!! Can I put my carboy of welchs white outside to help with clearing? I racked it once and about 2 inches is clear. Its about 68 in the house and 30 outside. Whata ya think?

 

[Yooper]

Well, I just racked from primary it has been 12 days since pitching but at like day 5 i added a handful of raisins and put an airlock on it. The SG today was .990 which is the top of my hydrometer. Also it smells very sulfury but I hope that will settle out if not should I degass it? Also it is still magenta, but tasting it you get a real sour note then some grapy alcohol after taste/warming. It reminds me of good mad dog 20-20, which is not a bad thing as I it is the drink of choice for formal events for my rugby team. I am just going to let it sit for a few months.

On a side note I washed the yeast cake and will be using it on a white grape and rasberry version of this that will be ready to pitch in the morning.

I've never washed wine yeast, so I have no experience with that. It shouldn't smell sulfury- did you use any wine nutrient? You can try gently adding some now. Stressed yeast smells sulfury, and it's not a good thing. You want to get rid of it before it ruins the wine. If it's not too strong, it'll fade some but if it's pretty strong, you'll want to "splash rack" and then use some campden tablets on it. Let me know, and I can give you more specific instructions.

Hey all I have a question, of course !!! Can I put my carboy of welchs white outside to help with clearing? I racked it once and about 2 inches is clear. Its about 68 in the house and 30 outside. Whata ya think?

You can do that- but be careful not to let it freeze! If it's 30 or above, that would work just fine. Cover it up, so it doesn't get light struck!

 

[mrzazz]

Thank you, always a great place for answers.

 

[jmilton1987]

I've never washed wine yeast, so I have no experience with that. It shouldn't smell sulfury- did you use any wine nutrient? You can try gently adding some now. Stressed yeast smells sulfury, and it's not a good thing. You want to get rid of it before it ruins the wine. If it's not too strong, it'll fade some but if it's pretty strong, you'll want to "splash rack" and then use some campden tablets on it. Let me know, and I can give you more specific instructions

I used the recomended one tsp. Yeast nutrient as per the instructions on the first page. The yeast should not have been too stressed I used a whole packet of Pasture Red. Also I think the washing has worked there appears to be a small amount of fermentation going on in the new jug. If it doesn't really take off in the next day I will go to the lhbs and grab another packet of yeast. Also the sulfur was not that strong but it did remind me of H2S.

 

[Yooper]

I used the recomended one tsp. Yeast nutrient as per the instructions on the first page. The yeast should not have been too stressed I used a whole packet of Pasture Red. Also I think the washing has worked there appears to be a small amount of fermentation going on in the new jug. If it doesn't really take off in the next day I will go to the lhbs and grab another packet of yeast. Also the sulfur was not that strong but it did remind me of H2S.

I might be an alarmist, but if there is even a hint that you have some H2S, I'd do some splash racking and then add some campden.

Is this a one gallon batch? If it is, instead of splash racking, you could try gently pouring it into a new one gallon jug. That will aerate it a bit, but should help to "blow off" the H2S.

Then, crush a campden tablet into 1/4 cup boiling water and stir it to dissolve, then add it to the wine. H2S will ruin the wine if not taken care of.

 

[jmilton1987]

Thanks yooper I will do but I wont have time until tomorrow at the earliest. I have noticed that since racking it off the old yeast it has started to change back to a dark richer red color. Also the yeast washing was a success the white grape and rassberry wine is going just fine now that I moved it to a warmer part of the apt.

 

[jrss13]

Yooper... do you pay attention to the SG when racking? Your recipe says to primary for 30 days and then secondary for 30 days. I am fermenting mine in my basement at around 55 degrees... so I imagine mine will take longer than your recipe.

 

[Yooper]

Yooper... do you pay attention to the SG when racking? Your recipe says to primary for 30 days and then secondary for 30 days. I am fermenting mine in my basement at around 55 degrees... so I imagine mine will take longer than your recipe.

Usually, the first 5-7 days it drops to about 1.010-1.020. It finishes up in secondary within a few more days, usually getting to .990. After that, there isn't any reason to check the SG again. It can't get any lower, once it's done!

 

[jrss13]

Yooper... did I do something completely wrong? My OG was 1.140 on 1/2/10. I used 1/3 of a packet of D-47 yeast... and on 1/30/10 my SG was only down to 1.044. So I dropped just under 100 points in around 4 weeks. As I mentioned in my previous post, it is at cold temps in my basement (55-ish). You mentioned that within 5-7 days the SG drops to 1.010-1.020... That seems incredibly fast. I assume my OG was way too high. What do you suggest I do at this point? Should I wait until it drops down to 1.020 or so to rack to secondary? I only have 1/8th to 1/4 of an inch of lees at the bottom.

Any help is greatly appreciated.

 

[Yooper]

Yooper... did I do something completely wrong? My OG was 1.140 on 1/2/10. I used 1/3 of a packet of D-47 yeast... and on 1/30/10 my SG was only down to 1.044. So I dropped just under 100 points in around 4 weeks. As I mentioned in my previous post, it is at cold temps in my basement (55-ish). You mentioned that within 5-7 days the SG drops to 1.010-1.020... That seems incredibly fast. I assume my OG was way too high. What do you suggest I do at this point? Should I wait until it drops down to 1.020 or so to rack to secondary? I only have 1/8th to 1/4 of an inch of lees at the bottom.

Any help is greatly appreciated.

That OG is pretty high, but it'll be ok. I think the issue is using only 1/3 package of yeast, then keeping it too cool.

Buy another package of yeast, and add the whole thing. Then keep it at 65-70 or so if you can.

(Once a package of yeast is exposed to air, it doesn't last long so it's too late to pitch the already opened package).