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Bruce In Bangkok Bruce In Bangkok is offline
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Default Quick wine made from store-bought concentrate

On Sat, 11 Jul 2009 22:00:23 -0400, "Steve Peek" >
wrote:

>
>"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



Don't worry. The two cups of sugar will probably overcome any "cooked"
taste -- at least after a few glasses :-)

Cheers,

Bruce
(bruceinbangkokatgmaildotcom)