Wine from juice

uncleJ · Apr 7, 2015

Im going to make wine from 100% fresh juice.
I got 3 L(~0.8 gallon) of each cherry, raspberry, red currant, black currant.
I can mix some of them if recommended, but was thinking of making 4 separate smaller batches one for each flavour.
So the question is how much wine do I make from each of them(1, 2 or 3 Gallon etc)?. Should I mix in some red/white grape concentrate?

J

podz · Apr 7, 2015

You can mix in apple juice to make your wine cheaper, but it will reduce the overall taste. Best to use 100% pure juice for the type of wine you are trying to make.

uncleJ · Apr 7, 2015

Thanks for helping.
Even 100% pure raspberry and black currant?

How about abv and yeast types?

gratus fermentatio · Apr 10, 2015

You'll want to dilute the black currant juice. Black currants are quite acidic, taste the pure juice & you'll see what I mean, it's pretty tart. Now imagine that without any sugar. Without dilution, it will be too tart to drink; how much dilution is a matter of taste. You can do taste tests by diluting a measured amount of juice, say 8 oz, with a measured amount of water until you get to a point you like & think will make for a good tasting wine; then do the math for diluting larger volumes. You could also dilute with apple juice instead of water, but for your tastes tests, I think water would be better as apple juice adds sugar & water does not.

Raspberry is pretty tart too, but I have no experience with it. I'd guess it would also need some dilution to be palateable.
Regards, GF.

podz · Apr 10, 2015

gratus fermentatio said:
Raspberry is pretty tart too, but I have no experience with it. I'd guess it would also need some dilution to be palateable.
Regards, GF.

Yeah, I normally use 7.5kg of raspberries with 20 litres of water and 7kg of sugar to make raspberry wine. This will almost completely fill a 30 litre fermenter, but when you pull the fruit bag out and leave the yeast cake behind then there's about 23 litres of wine left.

uncleJ · Apr 10, 2015

I was thinking about making this wines when I get time on saturday or sunday...
The juice is just pure pressing from fresh berries and should be high quality. I dont have any ph messures, but there all very acidic tasting.

From post #2,#4,#5 I comed to the conclusion:
I just mix Black currants and raspberry with water till I think it make a good wine. Use the cherry juice and red currant juice undiluted or with just a little applejuice to reach about a gallon or something.

What would be my yeast and gravity of choice?

Thanks