Hello,
I just started a Welch's Grape Juice Concentrate wine according to Jack
Keller's recipe today. http://winemaking.jackkeller.net/reques65.asp. The
recipe simply calls for a wine yeast. I currently have Montrachet, Pasteur
Red, and Pasteur Champagne dry yeast packets.
I do not know the acid levels but the Brix is just a little high at
1.098 or approx 13% potential alcohol. And I'm making a 5 gallon batch. Of
course my hydrometer seems to read a tad high with water also.
Thanks,
Tom and Shelley

"Tom and Shelley" wrote:

I just started a Welch's Grape Juice Concentrate wine according to
Jack
Keller's recipe today. http://winemaking.jackkeller.net/reques65.asp.
The
recipe simply calls for a wine yeast. I currently have Montrachet,
Pasteur
Red, and Pasteur Champagne dry yeast packets.

Any of the three will work well. With concord juice, I prefer Montrachet
(but be forewarned it is a heavy foamer, and can create H2S problems). The
Pasteur Champagne will allow a higher alcohol level, but it leaves a very
fluffy (and hard-to-rack) lees.

I do not know the acid levels but the Brix is just a little high at
1.098 or approx 13% potential alcohol. And I'm making a 5 gallon batch.
Of
course my hydrometer seems to read a tad high with water also.

Nothing wrong with 13% p.a. (I start almost all my musts at 14%). If you
don't want that much alcohol, vigorous daily stirring during fermentation
will cause some of the alcohol to evaporate. You need to adjust the
hydrometer reading for temperatu

The specific gravity of a liquid decreases as the temperature rises, and
increases as it drops. Most wine hydrometers are calibrated for 59-60º F
(15-15.6º C). It should state this somewhere on the hydrometer. If so, the
following correction table may be used:

Celcius Fahren Correction
10.0º C 50º F Subtract ½
15.6º C 60º F ---none---
21.1º C 70º F Add .001
25.0º C 77º F Add .002
28.9º C 84º F Add .003
32.2º C 90º F Add .004
35.0º C 95º F Add .005
37.8º C 100º F Add .006
40.6º C 105º F Add .007

Make sure you are taking the reading from the bottom of the meniscus, not
the higher edges.

Let the newsgroup scroll proclaim that "Tom and Shelley"
scribed upon its pages in
k.net:

Hello,
I just started a Welch's Grape Juice Concentrate wine according to
Jack
Keller's recipe today. http://winemaking.jackkeller.net/reques65.asp.
The recipe simply calls for a wine yeast. I currently have
Montrachet, Pasteur Red, and Pasteur Champagne dry yeast packets.


In September I bottled some made from Welch's Grape/Mango, and I used
the Montrachet. Others may do better, but the Montrachet batch turned out
really well.

--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email

Champagne yeast is most resilient to alcohol. In other words if you
want to retain your content it will in most cases ferment all of your
sugar & you will arrive at your 14% when finished as opposed to the
alcohol killing the yeast before it's done.

Tom and Shelley,

I use a lot of Montrachet without complaint, but it does foam and does
ferment fast, creating a temperature spike from about day 3 until the
vigor slips. That isn't a problem right now, but during the dog days
of summer it can cause worry. The Pasteur Red is also worth trying on
Welch's Concord....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/