Seamonkey84
Well-Known Member
Oh I have 3 bags and 3 brew buckets . I will need to get more gallon sized carboys though.
I love this. I have been wondering about various fruits and fermented beverages. They lose enough character that they come off dry like red wine, if I understand correctly. Any other thoughts or juice types stand out? Thanks.Try this, from my brewlog;
6/1/19
3 12oz cans old orchard grape fjc. or other concord.
96 oz whelches white grape juice
3 lbs(approx) mixed frozen fruit. Strawberries, blue berries, dark sweet and tart red cherries, blackberries and razzberries. ( puree'd)
1-1/4 tsp super ferment.
3/4 tsp pectic enzyme.
6/2/19 OG 1.120. pitched k1-v1116. half water, half must, room temp starter left for abt an hr.
6/3/19 enough activity to bring puree to top.
6/10/19 stirred daily for 4-5 days. Let sit. Stirred today. Ferment slowed.
Strained/Racked to secondary. Tastes like a commercial red.
Will rack and filter in 1 month.
7/2/19 racked and filtered w/campden
This tastes similar to a cab merlot or carmenere. At least so far. I'll have to wait to see how it ages out.
I love this. I have been wondering about various fruits and fermented beverages. They lose enough character that they come off dry like red wine, if I understand correctly. Any other thoughts or juice types stand out? Thanks.
Started a 6 gallon batch of today.Anyone else make a larger than 1gal batch of this....like I'm doing? (Mines about 4.5gals)
Upped all of this for the 6 gallons, added 3 lbs of cane sugar got an OG of 1.112 (approx). Also swapped the juices for walmart brand, hope I don't regret this decision. Swmbo had some of the first batch at 2 1/2 months and I wound up having to hide a bottle so I can age it. She also complained that I "don't make enough of the good ones."I've been wanting to do one of these and after reading a post on apple ice wines using FAJC I decided to do this.
6-19-19 concord ice wine
In two gallon bucket
2 cans old orchard concord
96 oz welch's concord
2+ cups sugar
1/2 tsp pectic enzyme
1 tsp nutrient/energizer
Added water to drop OG (was 1.132)
71b yeast
Og 1116
Used Wal-Mart brand FGJC for mine....was awesome! Zero regrets [emoji12]Started a 6 gallon batch of today.
Upped all of this for the 6 gallons, added 3 lbs of cane sugar got an OG of 1.112 (approx). Also swapped the juices for walmart brand, hope I don't regret this decision. Swmbo had some of the first batch at 2 1/2 months and I wound up having to hide a bottle so I can age it. She also complained that I "don't make enough of the good ones."
Anyone ever "Jack" up some of ur Welch's vino?
I may venture down this path with some of this batch once ferment is complete.
Cheers [emoji111]
Nope -- freeze concentrating....like Apple Jack [emoji111]Are you talking about fortifying it with some brandy? I think that's done before fermentation is complete. (it's almost complete) You want at least a little sweetness left to offset the high alcohol, and the added alcohol arrests the fermentation.
No, I've never done it
I just racked 4 gallons that's about done to a new carboy, and added 5 Campden tablets. Not sure how long I should let it age before I bottle it; will probably go a month. This was 5 bottles of Aldi's Concord grape juice and 3 bottles of Aldi white grape juice, plus however much sugar it took to get to 22 brix (I should write stuff like that down because I never can remember) Fermax yeast nutrient and BV7 yeast. The BV7 seems to be taking a lot of the color with it as it drops out of suspension, so this will be kind of a rosé even tho' it was dark purple at the start.
At the first racking I had about a pint left in the bottom of the bucket, so I dumped it crud-and-all into a mason jar and put it in the fridge for a couple days to cold crash. It tasted pretty good when it cleared. I could have stabilized it right then and bottled it a week later and been happy with it.
Put 24oz aside...tossed 4 jalapeno slices in and let it sit for 24hrs - swirling occasionally. Wow does this taste awesome! Hobo Bonfire [emoji111]Latest batch of my hobo vino via D47 ready for cold crashing [emoji12] 28days in the low to mid 60s -- ABV 13.1%. Tastes awesome!
Cheers [emoji111]
View attachment 650817
Finally just started this new batch -- as I call it >>> Igor's Diabolical Uva PotionWho's making some? Let's hear from ALL the Concorde Grape vino fans [emoji12]
I've got about 2gals left from my last batch....sitting in my 20L Speidel...which I use to serve up this awesome vino one delish glass at a time.
I just procured 15 cans FGJC from Wal-Mart for my next batch -- and gonna use 100% Concorde Grape (3gals) from Aldi this time [emoji106]
Cheers [emoji111]
I've Never had mine go crystal clear & am fine with it[emoji106]How clear is clear for Welchs red? Mine has been sitting around for almost month.. I can't see threw the carboy like i've seen in other pictures.. but most I see in this thread I would be it similiar darkness... Should a welchs red clear crystal clear like in some photos i've seen? Thanks
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