Welch's Grape Juice Wine

[Jsmith82]

I wanted to post back my interesting fermentation results which are still rolling in.

I got home to find both gallon jugs fermenting like apfelwein! Very mellow but definitely putting in work. The grape had no krausen but was releasing quite a bit of CO2, like an air pump was buried in the cake forming at the bottom. It was enjoyable to watch as usual.

The Pineapple wine was bubbling the same but had a thin, maybe quarter inch krausen layer that lasted about 24hrs. Now it's bubbling the same as the grape and all that is left is the ring around the top where the layer had once been, the rest fallen and packing down.

I was surprised with these results based off of previous tales of vigorous fermentation with similar recipes, maybe the lack of the acid blend? I've never used or added AB to anything so I don't know if that would make a difference or not?

Anyhow, I'm just glad to see 2 gallons of healthy fermenting Welch Wine and most importantly, no purple carpet!!!

 

[feffer]

I have 3 jugs (4L) vigorously fermenting now. Should I give these a stir or two each day like regular fruit must, or just leave them alone until they settle down after 5 days or so? Maybe this was mentioned elsewhere in the thread, but I missed it if it was. So "to stir or not to stir" that is the question.

thx

 

[feffer]

I followed Yooper's directions, and even used 4L jugs for fermentation. Instead of 1 1/4 lbs of sugar, I used 3 cups based on a conversion table (I'm assuming this is pretty close?). However, I could not get an accurate OG reading because I had to leave air space at the top of the jug to allow for the vigorous fermentation. So actually, the reading I got will be hotter than it will be after I top off. Probably, I'm over thinking this, but is there a way to do this accurately (w/o estimating)?

thx

 

[Jsmith82]

Can't help you with your question but I'm sure once Yooper sees the topic bounced she'll help you out.

I am curious though, your fermentation could be described as vigorous?

I'm really feeling like the odd one out here, mine was mellow as can be, looked just like dark purple apfelwein, lots of CO2 rising. It's an interesting concoction..

 

[feffer]

I am curious though, your fermentation could be described as vigorous?

I'm really feeling like the odd one out here, mine was mellow as can be, looked just like dark purple apfelwein, lots of CO2 rising. It's an interesting concoction..

May be the yeast I used, Red Star Premier Cuvee (strong like EC1118). Also, I made a starter that was going nicely before pitching. I also put the jugs in the garage for a few hours (pretty hot yesterday). Anyway, all three got going visibly in about 6 hours and are very vigorous now -- 1/2 of foam and quite bubbly. I wouldn't worry about the appearance of the fermentation though, if the CO2 is rising, it's working.

Incidentally, one of the batches was Welsh's white grape and raspberry. That one just fizzy bubbled for quite a while before showing any foam. The purple Welsh's were much more foamy early on.

 

[feffer]

Well time was passing, so I started stirring. Since Welsh's is all juice and no pulp, there is no "cap" but a lot of CO2 does foam up when stirring. Also, it probably gets more oxygen to the yeasts to help them, so unless I hear different, I'll continue stirring a couple of times a day.

I'm still wondering about getting an accurate OG reading if one only fills a jug to the shoulder. Wouldn't the OG reading be lower if one added water to the neck of the jug? But then it would surely foam over. What I did to estimate a full jug was take a sample in the hydrometer jar and add 1/2" of extra water, stir it up and then take my reading. This is really just guessing. Is there a better way?

thx

 

[Yooper]

You can stir the first day or two if you want to. I don't see a benefit, but I don't see a problem with it either. You do want to stop stirring by the time the wine gets down to 1.020, as you don't want to oxidize it once fermentation slows down.

As far as a correct OG, that's easy. Just measure the water you add, and do some simple math to get a corrected OG. It's done like that all the time.

 

[Jsmith82]

Bottled the pineapple last night, took a taste.. Not bad, acidic slightly, it was definitely different. Thinking I might toss the bottles (except one) in the cellar and save them for next spring Leaving the grape alone for a couple more weeks.

 

[Sirthomas42]

We made a 5 gal batch of this with the 71B-1122 yeast, and it stalled out at 1.040 ( from OG 1.100). We pitched a starter with EC-1118 and some energizer but could only get it down to 1.020. I think we should have added sone nutrients at the start. I know grape juice is pretty tasty for yeast, but maybe it needed nutrients not to stall out so early.

So the wife and I started another 5 gal batch with the K1V-1116 yeast, much more potent it looks like than the 71B-1122, and this time whipped in some O2 a la Skeeter Pee, as well as staggering some nutrient/energizer additions (50/30/20). I'm paranoid about everything being perfect. Once this is done, we'll blend it with the 1.020 batch of grape, and it should come out arouse 1.010, about where we like it

 

[Atek]

So I'm about to start a batch of this, I wanted to ask if anyone has tried racking this onto oak at all to give it more character? Or if that would be a bad idea since its so tart the oak may not play well with that?

 

[GNBrews]

Whatever you do, do *not* add the acid blend until after fermentation has finished, and you've tasted the result and concluded that it's necessary. I don't know what grape concentrate Welchs was packaging when Yoop first created the recipe, but the juice now has Vitamin C (ascorbic acid) added. Once the sugar has fermented out, the acidity of the ascorbic acid becomes quite apparent.

Edit: I see that the original recipe has been edited to note the acid blend issue.

 

[stujol]

I use 1/2 tsp of acid blend per gallon. I also started using 3 cans of concentrate per gallon. Not to tart at all and pretty good flavor.

 

[hippo8046]

I've been thinking about making a 5 gallon batch of this. Any suggestions? Or should I go right ahead and just multiply everything applicable by 5?

 

[wilded]

I've been thinking about making a 5 gallon batch of this. Any suggestions? Or should I go right ahead and just multiply everything applicable by 5?

I just made 5 gallons with the exception of 3 of the cans I used were cranberry. I just multiplyed everything by five. It turned out wonderful to me. I suppose my wife likes it also as she has had a half bottle three evenings in a row. I need to start some more right now.

 

[Jsmith82]

I tried a bottle of my Grape the other night, it was pretty good. Great color and clarity.. It felt though like it was missing something, I couldn't put my finger on it, like a decent table wine but.. thin? Maybe the word? It tasted great though, I will brew it again just to keep around. Cheap, easy, and a great conversation piece after somebody says how much they enjoy it then you tell them it was made from Welch's, sugar, water, and yeast haha..

Has anybody every doubled up the concentrate per gallon then added the normal amount of sugar? I'm planning to do an experimental batch doing just that, I want to see if I can get more grape out of it, a little nipper on the ABV never hurts either.. Also thinking about changing the type of sugar..

 

[wilded]

You may want to add some oak chips to get that oak barrel aged taste.

 

[Jsmith82]

Not a bad idea, I brewed an Oak IRPA a while back, I still have a good amount of cubes left over.. Didn't even think about it.

 

[TheLadybugTree]

Am I only one chocked by how long 30 and 30 days seems?

I misread the recipe the first time and racked to secondary after only a week Silly me.

Plan is to let it sit in 1 gallon carboy for the next two weeks probably. I will probably check S.G. to be sure.... but man.. 60 days?!

I am new to brewing, is this a 'normal' time frame for fermentation?

 

[stujol]

I let most of mine sit in a carboy for 6 months now. Wine just keeps getting better. it seems long when you first start but if you want to make good wine you will learn to let it sit. I rack after 30 days first racking and the go 60 days between rackings. I rack at least three times normally. I just bottled a apple that I was tempted to toss out at 2 months. Now at 7 months it is one of the best wines I have made.

 

[johnnync]

I made the white grape
been in jug about month and ahalf, racked at 30 days

on the bottom is very little lees but there is a haze about the first inch on the bottom.
what is this?
I plan on sorbating and bottling the next week end and didnt know if this will harm it in anyway.

 

[Yooper]

I made the white grape
been in jug about month and ahalf, racked at 30 days

on the bottom is very little lees but there is a haze about the first inch on the bottom.
what is this?
I plan on sorbating and bottling the next week end and didnt know if this will harm it in anyway.

It sounds like your lees aren't completely settled out yet.

 

[TheLadybugTree]

I let most of mine sit in a carboy for 6 months now. Wine just keeps getting better. it seems long when you first start but if you want to make good wine you will learn to let it sit.

I follow this logic. I usually hope to keep away from drinking my wines for at least 6 months.. My issue here is that the fermentation time seems forever, and I thought leaving the wine on lees was bad.

The longest I ever fermented was 3 weeks in primary and 2 weeks in secondary.

 

[Yooper]

I follow this logic. I usually hope to keep away from drinking my wines for at least 6 months.. My issue here is that the fermentation time seems forever, and I thought leaving the wine on lees was bad.

The longest I ever fermented was 3 weeks in primary and 2 weeks in secondary.

You can go 45-60 days between rackings, as long as lees are forming. You don't want to go more than about 45 days on lees 1/4" thick or so, but a couple of weeks is fine.

 

[hbhudy]

Yooper could this ready to drink in a little over 90 days? Also would adding some oak chips give it a little more "aged" feel or taste?
Could it be back sweetened with Strawberry Juice? Kid of making a blush'ish wine?

Edit::
Just made this and OG is 1100.. I will top it off after racking to see if we can get the gravity more in line with the expected OG.. I would hate to have table wine rocket fuel.

 

[wolverinebrewer]

I made this on 9-21 and bottled into 10 beer bottles last week. I tried it this week and was very impressed. This is good.
I made a new batch yesterday and added 1 more can of juice and backed off on the table sugar a few ounces. I'm trying to get a little more grape flavor.
I also used EC1118 yeast this time.
So, thanks Yooper for a great recipe.
Rhubarb is up next.

 

[jdgapc]

I made this on 9-21 and bottled into 10 beer bottles last week. I tried it this week and was very impressed. This is good.
I made a new batch yesterday and added 1 more can of juice and backed off on the table sugar a few ounces. I'm trying to get a little more grape flavor.
I also used EC1118 yeast this time.
So, thanks Yooper for a great recipe.
Rhubarb is up next.

wait and see the difference a few months will make

 

[wolverinebrewer]

wait and see the difference a few months will make

I don't think it will last that long. Ten bottles of 2 servings each with the holidays coming up will go fast.
I think I'll do a 5 gal. batch next if I don't do 5 gal. of raspberry lemonade or apfelwein.

 

[thadeus_d3]

I'm a noob that misread the instructions and stabilized after ~35 days. Have I ruined the wine?

 

[Yooper]

I'm a noob that misread the instructions and stabilized after ~35 days. Have I ruined the wine?

Not if it was done fermenting by then.

 

[thadeus_d3]

Not if it was done fermenting by then.

I wasn't paying very close attention, so I'm not entirely sure. However, I followed your exact recipe, except I made a 6 gallon batch. How long does it usually take to ferment?