BaddogBrewing
Active Member
Yooper, I have made several gallons of this and it works out great as a Sangria base! Need to start a 5 gallon batch now.
Welch's Grape Juice Wine
- Thread starter Yooper
- Start date
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OP
OP
Not really- unless you rush it to bottle. Most wines don't need degassing once they've been racked a couple of times.
i am new to wine making and went over knuts making this wine about 4 differnt gallon jugs working now and different recipe mine calls for 1/2 tsp bentonite and 1/2 tsp pectic enzyme
making as i type this ready feb 15-16 for bottles
gallon 1 - 4 cans grape juice added sugar added sg 1.250 -- rc-212 -yeast
2 - 2 cans grape juice added sugar sg 1.150 -- Montrachet - yeast
3 - 4 cans white/razberry added some sugar sg 1.100 -- 1cv-d47 - yeast
4 - 4 cans white/peach added sugar sg 1.125 -- 71b-1122 - yeast
hope they come out tasty if the do ill make more and keep you posted
also have honey mead working now but wont be ready till june cant wait to taste it been a year since i made that stuff used 4lbs honey per gallon some brown sugar and pumkin pie spices
making as i type this ready feb 15-16 for bottles
gallon 1 - 4 cans grape juice added sugar added sg 1.250 -- rc-212 -yeast
2 - 2 cans grape juice added sugar sg 1.150 -- Montrachet - yeast
3 - 4 cans white/razberry added some sugar sg 1.100 -- 1cv-d47 - yeast
4 - 4 cans white/peach added sugar sg 1.125 -- 71b-1122 - yeast
hope they come out tasty if the do ill make more and keep you posted
also have honey mead working now but wont be ready till june cant wait to taste it been a year since i made that stuff used 4lbs honey per gallon some brown sugar and pumkin pie spices
ok thaught i give you the recipe
4 cans 11.5oz cans frozen welch's juice your choice
82 oz spring water
1/2 tsp bentonite clay
1 tsp yeast Nutrient
1/2 tsp pectic Enzyme
yeast of your choice
have fun and enjoy yoohohooo
4 cans 11.5oz cans frozen welch's juice your choice
82 oz spring water
1/2 tsp bentonite clay
1 tsp yeast Nutrient
1/2 tsp pectic Enzyme
yeast of your choice
have fun and enjoy yoohohooo
jason9000
Member
I've made a few batches of this stuff, a one gallon and two 5 gallon. I was surprised at how "hot" is was at first. The 5 gallon batch was aged for 6 months and was still hot when I bottled it. After about 1 - 2 months in the bottle it smoothed right out. I backsweetened at the end and this stuff is really really good. My second 5 gallon batch is fermenting now. I used a total of 15 cans of concentrate to get more flavor, but the last batch is tasting so good now I'm starting to second guess that extra concentrate.
jason9000
Member
It's pretty sweet but not sweet enough for my wife. I was surprised that it needed sweetened, too. I should also say that I threw in a few bottles of an older grape wine I made that was kinda dry.
LoneTreeFarms
Well-Known Member
one idea instead of adding all of the 15 cans up front when making this, i've had success doing the regular recipe, letting it ferment out then stabilizing and adding an additional 4 or 5 cans of concentrate at bottling time for both sweetness and flavor....just an idea
have made this a bunch thanks for the recipe Yooper.
starting to branch out with the same recipe with different juice flavors.
i see you said if you used the non concentrate juice you wouldnt add any water, how would you go about adding sugar if using the non concentrate. since boiling juice is a no no. would you do it apfelwein style and just add it to the bottle and shake? or disolve some in juice on stove at a warm temp not boiling?
have 5 batches im hoping to start today th cranberry is the only one frozen the others are bottled juices.
black cherry/concord
white grape/cherry
cranberry
blueberry/pomagranate
white grape/peach
starting to branch out with the same recipe with different juice flavors.
i see you said if you used the non concentrate juice you wouldnt add any water, how would you go about adding sugar if using the non concentrate. since boiling juice is a no no. would you do it apfelwein style and just add it to the bottle and shake? or disolve some in juice on stove at a warm temp not boiling?
have 5 batches im hoping to start today th cranberry is the only one frozen the others are bottled juices.
black cherry/concord
white grape/cherry
cranberry
blueberry/pomagranate
white grape/peach
JoeyChopps
Well-Known Member
I make cider in a simulations fashion and I just warm the juice on the stove to desolve the sugar with great results.
no problems with pectin setting?
Schmoogdaddy
Well-Known Member
I made a 6 gallon batch.
O.G. 1.096
It was in the primary for 17 days. I racked to a glass carboy today at .998 S.G. It was clear and tart. I want it to be a sweet dessert wine. I have about a half gallon of head space in the carboy. Should I top that off with water and leave it in the carboy for a month or kill the yeast now and back sweeten at his point?
O.G. 1.096
It was in the primary for 17 days. I racked to a glass carboy today at .998 S.G. It was clear and tart. I want it to be a sweet dessert wine. I have about a half gallon of head space in the carboy. Should I top that off with water and leave it in the carboy for a month or kill the yeast now and back sweeten at his point?
I "ported" some Welch's by blending with brandy and back-sweetening. It turned out reasonably well. This is one approach you could use to top off w/o diluting your wine too much. A half gallon is quite a bit of head space. If you used Yooper's recipe, a half gallon of water might make the wine too thin. You could test both approaches using a small sample (bench test) and decide which way to go.
Other approaches would include racking to smaller carboys, if you have them, or adding something inert, like sanitized marbles, or topping up with a similar wine. I have used Carlo Rossi Piasano to top up inexpensive "reds." It is cheap, but did not overpower or even influence the final wine very much -- just what I wanted.
Other approaches would include racking to smaller carboys, if you have them, or adding something inert, like sanitized marbles, or topping up with a similar wine. I have used Carlo Rossi Piasano to top up inexpensive "reds." It is cheap, but did not overpower or even influence the final wine very much -- just what I wanted.
OP
OP
Rack to a smaller carboy, and put the excess in a wine bottle or growler. You certainly don't want 1/2 gallon of headspace!
"Acid blend" -- I have individual packets of malic, tartaric, citric and ascorbic acid (though I'm guessing the vitamin c is more for preservation than inclusion in a must)
My last recipe (mead) called for 0.75 tsp tartaric acid and 1.25 tsp malic acid, so I'll probably just go that route, unless someone has a better idea.
My last recipe (mead) called for 0.75 tsp tartaric acid and 1.25 tsp malic acid, so I'll probably just go that route, unless someone has a better idea.
I opened a bottle of the white grape tonight and it has came a LONG way!
When I bottled it about 3 months ago it was very harsh but in just 3 months it has melloed out nicely and you can smell the grapes alot more with less alcohol smell.
Glad I didnt poor it down the drain now.
When I bottled it about 3 months ago it was very harsh but in just 3 months it has melloed out nicely and you can smell the grapes alot more with less alcohol smell.
Glad I didnt poor it down the drain now.
One more question -- after reading through all 38 pages, I get the impression that red grapes will ferment much harder than the mead or cider I've already done... but I used a 2 gallon bucket as primary for 1 gallon batches. Is there a danger of it foaming up that much? It seems like most people are using a 1 gallon carboy for primary, so I can understand the concern of blow-off... but so far it looks like my foam has gone maybe 1/2 inch up the side of my bucket on the hardest ferment, leaving a good 7-8 inches of headspace to spare in primary. I probably don't need to worry about this overflowing in primary, right? (I understand, no guarantees...)
jason9000
Member
I think 7-8 inches is plenty. That's more headspace than I usually have for this wine.
none of my batches soo far have gone more than an inch of foam i ferment in 2 gallon buckets for one gallon batches, also i use premier cuvee yeast.
Oops, wound up with an OG of 1.095, think I poured a little too much sugar when I eyeballed it... This is going to be very strong and/or very sweet. I guess we'll find out in a few months.
(That's why I call these early attempts at fermentation "experiments"...)
(That's why I call these early attempts at fermentation "experiments"...)
plan on finding some 1-2 gallon jugs/pails to start a few batches of this recipe, looks VERY interesting...
I'd just like to ask, in the recipe it mentioned "After additional 30 days, stabilize, sweeten if desired and rack into bottles."
I have a few questions on this part, if anyone can please help me prep ahead of time:
#1 it says to stabilize, what or how is everyone doing this for their batches?
#2 if you sweeten, will it not start to ferment again? just curious, I've been reading allot on this forum over the last few months & I'm trying to learn as much as possible...
thanks for any and all help and tips.
Cheers,
I'd just like to ask, in the recipe it mentioned "After additional 30 days, stabilize, sweeten if desired and rack into bottles."
I have a few questions on this part, if anyone can please help me prep ahead of time:
#1 it says to stabilize, what or how is everyone doing this for their batches?
#2 if you sweeten, will it not start to ferment again? just curious, I've been reading allot on this forum over the last few months & I'm trying to learn as much as possible...
thanks for any and all help and tips.
Cheers,
Stabilizing kills the yeast so it wont referment when sweetening. I haven't sweetened any of mine yet.
http://winemaking.jackkeller.net/finishin.asp
http://winemaking.jackkeller.net/finishin.asp
LoneTreeFarms
Well-Known Member
i usually use campden tablets to stabilize then i use wine conditioner, this helps sweeten and adds pot sorbate to keep it from refermenting. i've sweetened every batch i've made, atleast alittle. hope this helps
Just wanted to mention I made a white grape raspberry wine last April that I didn't care for. I have been using it for topping carboys. Now 10 months later I was topping off a carboy and drank the last bit of wine from the bottle I was using. It was so good I had to open another bottle to see if it was as good. Another lesson in patience.
i went to Walmart last night and picked up some welch's frozen juice concentrate, but the only ones they had were the purple "drink" and the white grape "drink". will these work for this wine? or is there actual juice out there as well. my cans are white plastic ones, but the ingredient list looks like it should be ok to use, just wanted to verify. I picked up 2 cans of each, just incase...also, I was only able to find 4 Gallon pails, nothing smaller, so if i make a double batch, to 2 gallons each and that would leave around 2 gallons of head space, is that too much space to leave? don't want to spoil the batches.
thanks,
thanks,
OP
OP
I've only used the cans that are labeled "100% Juice" and not drink or cocktail.
That's ok headspace for primary, but for secondary it has to go into jugs or carboys with a narrow headspace.
That's ok headspace for primary, but for secondary it has to go into jugs or carboys with a narrow headspace.
ya, that's what I thought too...but I couldn't find any of those up here in my neck of the woods in the great white north...I'll keep looking and see what else I can find, thanks for the help.
oh, and ya, for the secondary I'm going to have a challenge I think...I'll see what I can find...thanks again.
oh, and ya, for the secondary I'm going to have a challenge I think...I'll see what I can find...thanks again.
greatly appreciated...1. I use 1 campden per gallon plus 1/2 tsp potassium sorbate per gallon.
2. The campden and sorbate will keep it from re fermenting provided it was really over in the first place. I did have a couple that I rushed that developed a little sediment in the bottle. Not really a fermentation because they didn't go to dry or blow the corks but not something you want in your wine. I don't bottle them anymore until they are 4 to 6 months old but I have quite a few carboys and half my basement to use.
Grey_Wolf_Spirits
Member
I have a 6 gallon batch of this in the clearing stage. I was very suprised how good this is. Looking forward to bottling this in a couple months.
So let me run this by everyone before I get too committed, looking at making a 3 gallon batch (5 Gallon bucket for primary with lots of breathing/ head room, then three 1 Gallon wine jugs with air locks for secondary)
6 Cans of 100% Juice Conc.
3 3/4 LBs Sugar
3 Tsp Pectic
3 Tsp Yeast Nutrient
Lalvin K1-v1116
water
Does that sound right to everyone?
6 Cans of 100% Juice Conc.
3 3/4 LBs Sugar
3 Tsp Pectic
3 Tsp Yeast Nutrient
Lalvin K1-v1116
water
Does that sound right to everyone?
thank you soo much for your reply. this will help me for sure get things right.
thanks,
hey Yooper, quick question for you about the pails, would a 5/6 gallon pail be ok head space for a primary too? or should I stick with the smaller 4 gallon pails? & still double the recipes to 2 gallons regardless to reduce the head space as much as possible? thanks.
