freeballer
Member
Has anybody on here tried making wine with regular old welches grape juice? If so what did you do and how did it turn out?
freeballer said:Has anybody on here tried making wine with regular old welches grape juice? If so what did you do and how did it turn out?
Cheesefood said:It's great, especially if you're planning on serving 4-10...
...Years.
Cheesefood said:It's great, especially if you're planning on serving 4-10...
...Years.
...Cheesefood said:It's great, especially if you're planning on serving in 4-10...
...Years.
lorenae said:Yep, I've made it. It's actually pretty good. Just make sure you use the 100% juice. (It's on the label). And no added corn syrup, etc. Here's the recipe:
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 (any, but I like Montrachet)
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.
This is not "fine wine", more along the lines of Mogen David. We drink it with dinner and/or when friends come over and we all like it. You can use white (niagara) or purple (concord) grape juice for a white or red wine. I've heard that other people use white grape/peach or white grape/raspberry the same way but I've never tried that.
Lorena
ahoym8e said:what??? I don't get it.
mew said:Does the purple concentrate turn red after fermentation?
I just bought the ingredients to make wine from welches, and I have a few questions. Does this make a sweet wine, or semi-dry? I'm thinking about trying a couple of things:
First, going by the recipe posted by Lorenae. Second, I thought it would be fun to experiment by adding some oak chips to the next batch and find out what happens. Would you suggest that I keep the same amount of the sugar listed, or add less than the 1 and 1/4 lbs. I've never had Welches wine, so I don't really know how sweet or how dry it is.
Last of all, I have some acid blend here and I've had it for a long time. Does it go bad after some time, or should I go buy some more. I'm really looking forward to hearing back from you.
Thanks!
I've got a Wild Welch's Concord awaiting bottling at the moment. Last sample was very good, next time I am thinking I need to do more than a gallon.
1 Gallon concord grape juice
1 can concord concentrate
sugar to SG 1.100
Montracet yeast, nutrients as needed
finishing around 1.002, will likely backsweeten with another half can of concentrate
Which Concord grape are you using. I use whatever is available and have had great luck with even cocktails. I do add raisins to my primaries though which helps my juice and concentrate wines imo
Wine is made from pure grape juice- not sugar. The more you put the less it will taste like wine. Double eccccch.
Cider with a pound per gallon will give you a good buzz, but won't taste much like cider any more. Triple ecccccch.![]()
Gravity and time do most of the work. Instead of filtering it, when it has started to clear rack it to another container to get it off the sediment. When it clears a little more, stir the dickens out of it to get as much CO2 as possible out of solution, and it should clear pretty fast after that. With my last batch, I added gelatin to clarify it at this point and within a week it was really clear. (this was made with Niagara white grape juice) I racked it one more time and it hasn't thrown any more sediment in over a month so I think it's ready to bottle.The only problem I have is clearing after a fermentation of about a month. I have syphoned it through cheese cloth and other things into another gallon container and can't get it really clear. It doesn't seem to settle well. Is there some additive that can be used to clear it or am I doing something drastically wrong.
Yep, I've made it. It's actually pretty good. Just make sure you use the 100% juice. (It's on the label). And no added corn syrup, etc. Here's the recipe:
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 (any, but I like Montrachet)
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.
This is not "fine wine", more along the lines of Mogen David. We drink it with dinner and/or when friends come over and we all like it. You can use white (niagara) or purple (concord) grape juice for a white or red wine. I've heard that other people use white grape/peach or white grape/raspberry the same way but I've never tried that.
Lorena
The purple grape juice makes wine that is purple. The white grape juice makes wine that is white. There isn't any magical color change that happens except for maybe getting clearer when the particulate drops out. My dandelion wine is a pale golden yellow, my rhubarb wine a blush color. My Welch's grape (purple) is purple. You are fermenting juice, so you get fermented juice (wine) when it's done.
Lorena
Hi . I am new to the group. I never made wine with supermarket juice before.my daughter showed up with 6 bottles of grape juice made from concentrate . Every bottle is 1.36 liters. The juice is pasteurized. Every bottle ingredients : water , concentrated grape juice, concord grape juice and ascorbic acid. Are these bottles usable to make wine . I measured the sugar reading says 1.6 Do i still add sugar?
and if so do I have to add water since the juice already has water
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