I just had a Concord grape apple cider at a local farm that makes both. So do I make a cider and a wine and blend or can I use fresh pressed juice and must in one fermenter? If yes what do you think the ratio should be?
Help with a Concord grape Apple cider
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I'd want to keep SG in the 1.050 range, so if you can do that with both together I'd go that route. Where'd you find that, Bishops?
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MarkKF
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J. Preli in So. Glastonbury, CT
View attachment ImageUploadedByHome Brew1505134077.075191.jpg
View attachment ImageUploadedByHome Brew1505134077.075191.jpg
Looks to be wine, not cider. What was the ABV?
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MarkKF
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I started with a mix of apple juice and grape juice and pitched my yeast
bmd2k1
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bmd2k1
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Decided to experiment with some 100% FGJC....added 1/2cup to 1gal of conditioning cider...will sample in a couple days [emoji111]
bmd2k1
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Taking both thru fermentation does it hold onto both the apple & grape flavor pretty well?
bmd2k1
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Couldn't wait.....added 1/2cup FGJC to 1gal of my cinnamon cider......tastes great! [emoji111]
Now on my recurring list of flavors!
Curious how fermenting both apple & concord grape together would taste....vs just adding the FGJC post fermentation. Guessing a much more subtle grape presence.
Also...what's the sugar makeup of concord grapes....hmmm?
Now on my recurring list of flavors!
Curious how fermenting both apple & concord grape together would taste....vs just adding the FGJC post fermentation. Guessing a much more subtle grape presence.
Also...what's the sugar makeup of concord grapes....hmmm?
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MarkKF
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So I’m thinking 3 cans plus water is 144 oz. good start for 1 gal. I might do 1 can grape + 2 cans apple.
Last year I tried an experiment: a half gallon of Concord grape juice, and half gallon of Niagara (white) grape juice, and a teaspoon of bread yeast. No sugar. This was just cheap bottled juice from Aldi.
I let if ferment for a couple of weeks until it started to clear, then fined it with gelatin. Bottled it like beer a week later. It was about 5 1/2 or 6%, and tasted really good. I think you could do the same with Concord grape juice and apple juice, but use a decent ale yeast and you might not have to mess with the gelatin. The ABV will be slightly lower because apple juice is not as sweet as grape so you might want to add a tiny bit of sugar but don't add much, maybe one ounce of sugar per gallon.
I let if ferment for a couple of weeks until it started to clear, then fined it with gelatin. Bottled it like beer a week later. It was about 5 1/2 or 6%, and tasted really good. I think you could do the same with Concord grape juice and apple juice, but use a decent ale yeast and you might not have to mess with the gelatin. The ABV will be slightly lower because apple juice is not as sweet as grape so you might want to add a tiny bit of sugar but don't add much, maybe one ounce of sugar per gallon.
Do you have a basic recipe to start with this? I recently inherited several gallons of grape juice and do not want to make wine. Thanks in advance!
What kind of grape juice, or do you know? Red or white? Fresh, frozen, or bottled? Are you wanting to make a kinda low alcohol (5.5 or 6%) sparkling wine that drinks like a beer or cider?
madscientist451
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I'd ferment separately and then do some blending trials to see how the flavors work together.
