"Billy" > wrote in message
...
> In article > ,
> "Steve Peek" > wrote:
>
>> "McKevvy" > wrote in message
>> ...
>> > On 10 June, 00:14, Marshall Jose > wrote:
>> >> For about a year now, I've been enjoying (what I find to be) some
>> >> curiously
>> >> tasty wine made from Langer's frozen apple juice concentrate. I find
>> >> it
>> >> at my
>> >> local Safeway grocery store. Being frozen, it has no sorbates or
>> >> benzoates,
>> >> but it's got ascorbic acid, which turns out be a bit of a help.
>> >>
>> >> What makes the taste "curious" is that I don't fully reconstitute the
>> >> concentrate with water, allowing the higher sugar percentage to
>> >> contribute
>> >> to the total desired start SG. By doing this, I also raise the amount
>> >> of
>> >> natural apple flavor above that which would normally be present in a
>> >> starting
>> >> apple must.
>> >>
>> >> The result is a strong-tasting wine (my family calls it "hooch"), with
>> >> much
>> >> body and plenty of natural tannin. More importantly, because the juice
>> >> has
>> >> already been filtered before concentration, clarification is rapid.
>> >> About
>> >> 2
>> >> months after fermentation slows, the wine has only a vague haze, and
>> >> the
>> >> lees are firm (when EC-1118 is used).
>> >>
>> >> Typically, I make a gallon at a time, thus:
>> >>
>> >> - 4 Langer's frozen apple concentrate bottles
>> >> - 2.1 liters bottled spring water
>> >> - 1/2 tsp pectic enzyme
>> >> - 1 tsp yeast nutrient
>> >> - 2 cups sugar
>> >> - 3/4 tsp EC-1118 dry yeast
>> >>
>> >> This liquor will have a SG of 1.115, which the yeast can handle, but
>> >> will
>> >> produce a high-alcohol wine, If this is objectionable, only add 0.5 to
>> >> 1
>> >> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
>> >> largely due to the presence of the ascorbic acid. Daily stirring will
>> >> assist
>> >> in degassing the must during primary fermentation.
>> >>
>> >> Naturally, one can wait a reasonable 6 months for more complete
>> >> clarification, but I've been surprised by the flavor of the result
>> >> when
>> >> enjoyed prior to that time.
>> >>
>> >> Marshall
>> >
>> > Can I ask which country that you're in please? I used to really enjoy
>> > making wines from fruit juices - a quick and easy way to make wine but
>> > here in the UK sodium metabisulphide has in included in every bottle
>> > of juice for a good few years now....like most things in the UK, if
>> > you enjoy then, given time, the authorities will clamp down on it.
>> >
>> > McKevvy
>>
>> Check out the frozen fruit juice concentrates. Here in the US they
>> generally
>> don't contain preservatives.
>>
>> Steve
>
> But are probably pasteurized.


Being pasturized will not affect the fermentability of the juice. The
finished product may have a bit of "cooked" flavor, but absent preservatives
it will ferment.
Steve
> --
>
> - Billy
>
> There are three kinds of men: The ones that learn by reading. The few who
> learn by observation. The rest of them have to pee on the electric fence
> and
> find out for themselves.
> Will Rogers
>
> http://countercurrents.org/roberts020709.htm
> http://www.tomdispatch.com/p/zinn