I gave up on the balloon wine idea and got me a couple of 3 piece airlocks,
some bungs, racking siphon, and some yeast. I believe I need a few other
things also. But I would like help or advice on what I should do to make
wine from concentrate this time. I would like to use some White Grape
Raspberry concentrate for this wine making try. Thanks for any advice or
instruction.
Mikael

What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
gallon?
Darlene

"Know Won" wrote in message
...
I gave up on the balloon wine idea and got me a couple of 3 piece
airlocks,
some bungs, racking siphon, and some yeast. I believe I need a few other
things also. But I would like help or advice on what I should do to make
wine from concentrate this time. I would like to use some White Grape
Raspberry concentrate for this wine making try. Thanks for any advice or
instruction.
Mikael

What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
gallon?
Darlene

"Know Won" wrote in message
...
I gave up on the balloon wine idea and got me a couple of 3 piece
airlocks,
some bungs, racking siphon, and some yeast. I believe I need a few other
things also. But I would like help or advice on what I should do to make
wine from concentrate this time. I would like to use some White Grape
Raspberry concentrate for this wine making try. Thanks for any advice or
instruction.
Mikael

At this time I would like to try with only 1 gallon, if it turns out pretty
good I will try a larger amount later.
Mikael

"Dar V" wrote in message
...
What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
gallon?
Darlene

I only make 1 gallon batches. Just another question, are you using frozen
100% concentrates either Welch's or Old Orchard? If so, here's the generic
recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice
1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
want a sweeter wine)
1 gallon water (boiled and cooled)
1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
1/8 tsp tannin (if you want/not necessary)
1/2 tsp pectic enzyme
1 package of wine yeast (Montrachet is fast, but others work just as well)

I would suggest you read up a bit - check out Jack's site,
http://winemaking.jackkeller.net/index.asp .
Jack has a recipe too as well as specific directions.
Darlene
G'town, Wisconsin


"Know Won" wrote in message
...
At this time I would like to try with only 1 gallon, if it turns out
pretty
good I will try a larger amount later.
Mikael

"Dar V" wrote in message
...
What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
gallon?
Darlene

Thanks for the help. I will be using Welch's frozen 100% White Grape
Raspberry concentrate,
Mikael

"Dar V" wrote in message
...
I only make 1 gallon batches. Just another question, are you using frozen
100% concentrates either Welch's or Old Orchard? If so, here's the
generic
recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice
1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
want a sweeter wine)
1 gallon water (boiled and cooled)
1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
1/8 tsp tannin (if you want/not necessary)
1/2 tsp pectic enzyme
1 package of wine yeast (Montrachet is fast, but others work just as well)

I would suggest you read up a bit - check out Jack's site,
http://winemaking.jackkeller.net/index.asp .
Jack has a recipe too as well as specific directions.
Darlene
G'town, Wisconsin

Thanks for the help. I will be using Welch's frozen 100% White Grape
Raspberry concentrate,
Mikael

"Dar V" wrote in message
...
I only make 1 gallon batches. Just another question, are you using frozen
100% concentrates either Welch's or Old Orchard? If so, here's the
generic
recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice
1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
want a sweeter wine)
1 gallon water (boiled and cooled)
1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
1/8 tsp tannin (if you want/not necessary)
1/2 tsp pectic enzyme
1 package of wine yeast (Montrachet is fast, but others work just as well)

I would suggest you read up a bit - check out Jack's site,
http://winemaking.jackkeller.net/index.asp .
Jack has a recipe too as well as specific directions.
Darlene
G'town, Wisconsin

Darlene is offering good advice above but visit Jack's site and look at his
recipes for Welch's wine. I have made them and the white comes out great.
Really, I have made a lot of white wine from expensive kits and expensive
white juice but the Welch's will rival any of them.

Ray

"Know Won" wrote in message
...
Thanks for the help. I will be using Welch's frozen 100% White Grape
Raspberry concentrate,
Mikael

"Dar V" wrote in message
...
I only make 1 gallon batches. Just another question, are you using
frozen
100% concentrates either Welch's or Old Orchard? If so, here's the
generic
recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice
1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
want a sweeter wine)
1 gallon water (boiled and cooled)
1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
1/8 tsp tannin (if you want/not necessary)
1/2 tsp pectic enzyme
1 package of wine yeast (Montrachet is fast, but others work just as
well)

I would suggest you read up a bit - check out Jack's site,
http://winemaking.jackkeller.net/index.asp .
Jack has a recipe too as well as specific directions.
Darlene
G'town, Wisconsin

Darlene is offering good advice above but visit Jack's site and look at his
recipes for Welch's wine. I have made them and the white comes out great.
Really, I have made a lot of white wine from expensive kits and expensive
white juice but the Welch's will rival any of them.

Ray

"Know Won" wrote in message
...
Thanks for the help. I will be using Welch's frozen 100% White Grape
Raspberry concentrate,
Mikael

"Dar V" wrote in message
...
I only make 1 gallon batches. Just another question, are you using
frozen
100% concentrates either Welch's or Old Orchard? If so, here's the
generic
recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice
1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
want a sweeter wine)
1 gallon water (boiled and cooled)
1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
1/8 tsp tannin (if you want/not necessary)
1/2 tsp pectic enzyme
1 package of wine yeast (Montrachet is fast, but others work just as
well)

I would suggest you read up a bit - check out Jack's site,
http://winemaking.jackkeller.net/index.asp .
Jack has a recipe too as well as specific directions.
Darlene
G'town, Wisconsin

I have checked out Jack's site and he has a good recipe for White Grape
Raspberry wine, but it calls for Sauterne yeast, and I cannot find that
yeast any where. Can another yeast be used?
Mikael

"Ray" wrote in message
m...
Darlene is offering good advice above but visit Jack's site and look at
his
recipes for Welch's wine. I have made them and the white comes out great.
Really, I have made a lot of white wine from expensive kits and expensive
white juice but the Welch's will rival any of them.

Ray

I have checked out Jack's site and he has a good recipe for White Grape
Raspberry wine, but it calls for Sauterne yeast, and I cannot find that
yeast any where. Can another yeast be used?
Mikael

"Ray" wrote in message
m...
Darlene is offering good advice above but visit Jack's site and look at
his
recipes for Welch's wine. I have made them and the white comes out great.
Really, I have made a lot of white wine from expensive kits and expensive
white juice but the Welch's will rival any of them.

Ray

Sure, use any white wine yeast that is suggested for fruity flavor. I like
lalvin 71B-1122.

Ray

"Know Won" wrote in message
...
I have checked out Jack's site and he has a good recipe for White Grape
Raspberry wine, but it calls for Sauterne yeast, and I cannot find that
yeast any where. Can another yeast be used?
Mikael

"Ray" wrote in message
m...
Darlene is offering good advice above but visit Jack's site and look at
his
recipes for Welch's wine. I have made them and the white comes out
great.
Really, I have made a lot of white wine from expensive kits and
expensive
white juice but the Welch's will rival any of them.

Ray

Mikael, you have to order it from the UK or Europe. Shipping isn't
bad for just yeast, but it still kicks the price up there. Go to my
page on strains (http://winemaking.jackkeller.net/strains.asp) for
sources.

But you can use Champagne yeast (I did for years) or another general
purpose wine yeast. The difference is that Sauternes yeast leave a
residual sweetness that suits this juice well, and Champagne doesn't
do that. Of course, you can stabilize and sweeten it after
fermentation....

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

I know this is a late response but I've also used Jack's recipes for these
types of wine and man do they ever turn out great!

Jon.

I know this is a late response but I've also used Jack's recipes for these
types of wine and man do they ever turn out great!

Jon.