Hi Luc,
I did a Welch once, I don't know what I did because that's back when I
didn't keep records but I do know I used the sweetened Welch instead of the
pure 100% welches juice. (couldn't find the 100%). It turned out sweet and
very pale, sort of fuchsia. Almost a wine cooler more than anything.
Louise)

"Red Ketchup" wrote in message
news:4131ce33$1_3@aeinews....
Hi,

I'm about to start an experiement this morning. I got some
welch
grape juice and I will do some wine with it. I think it will come out as
a
fruitty one but also maybe strong since the juice is really sweet. I got
an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

Red Ketchup wrote:
Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc


I made some welch recently. Red came out very sweet.
I added way too much sugar to the basic recipe.
BTW, I used 100%, second time I used white which is in 2nd
stage of racking. I sampled prior to 2nd racking and it taste pretty
good so far, very dry.
1 gallon fermenting container.
1 cup sugar (simplified).
2 cans 100% welchs white grape juice.
1 pack bakers yeast.
ferment till stop, rack, rack, rack drink.
scott

Red Ketchup wrote:
Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc


I made some welch recently. Red came out very sweet.
I added way too much sugar to the basic recipe.
BTW, I used 100%, second time I used white which is in 2nd
stage of racking. I sampled prior to 2nd racking and it taste pretty
good so far, very dry.
1 gallon fermenting container.
1 cup sugar (simplified).
2 cans 100% welchs white grape juice.
1 pack bakers yeast.
ferment till stop, rack, rack, rack drink.
scott

Hello,

Well, after 3 days the bubbles are going down, so I guess we're going to
secondary fermentation soon. The liquid is much more lighter than it was at
the beginning. I used red grape juice. The liquid was a purple really dark
red. and right now it's a light red. I still cannot see throught which is
normal, I think. Like all the alcool I'll let it ferment totally for a
month (about) and wait a few months before taste one. I'll let you know
what happened.

The receipe so far, I'm having a 1.5 gallon secondary fermenter, I
putted in it, real 100% red welch's grape juice (not frozen) and I put the
baker's yeast and that's it. It's smelling good so far.

Have a good day,
Luc

"Red Ketchup" wrote in message
news:4131ce33$1_3@aeinews....
Hi,

I'm about to start an experiement this morning. I got some
welch
grape juice and I will do some wine with it. I think it will come out as
a
fruitty one but also maybe strong since the juice is really sweet. I got
an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

Hi,

Follow-up for the batch. I remove the stuff in the bottom yesterday. I
can see through the welch again. All the sugar and yeast went down by
itself (no bentonite used). Now it's super nice. The welch came back to is
original color, dark red. Still doing bubbles. I'll wait a good 2 weeks
before thinking about bottling. So far, smells like a fruitty wine. I
haven't tasted it yesterday. So far, everything's going well. Hope it
taste good. I'll post again later.

Have a nice day,
Luc
"Red Ketchup" wrote in message
news:4135287d$1_2@aeinews....
Hello,

Well, after 3 days the bubbles are going down, so I guess we're going
to
secondary fermentation soon. The liquid is much more lighter than it was
at
the beginning. I used red grape juice. The liquid was a purple really
dark
red. and right now it's a light red. I still cannot see throught which is
normal, I think. Like all the alcool I'll let it ferment totally for a
month (about) and wait a few months before taste one. I'll let you know
what happened.

The receipe so far, I'm having a 1.5 gallon secondary fermenter, I
putted in it, real 100% red welch's grape juice (not frozen) and I put the
baker's yeast and that's it. It's smelling good so far.

Have a good day,
Luc

"Red Ketchup" wrote in message
news:4131ce33$1_3@aeinews....
Hi,

I'm about to start an experiement this morning. I got some
welch
grape juice and I will do some wine with it. I think it will come out
as
a
fruitty one but also maybe strong since the juice is really sweet. I
got
an
1.5 gallon jar to do that so if I don't like it, it's going to be a
small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

This is what I did with the last batch I made from White Grape
Concentrate (Niagra):
6/26/2003 - Started three (3) gallons in open primary
6/27/2003 - Added 1 package Côte des Blancs dry yeast
7/3/2003 - Racked wine into secondary
10/20/2003 - Racked Wine
12/07/2003 - Racked Wine
3/20/2004 - Bottled Wine

I usually rack the wine when it appears to be clear and then every two
months until it fails to drop any sediment. I try to stabalize/bottle
after the wine is clear..

But I found that I need to filter the Niagra every time or it develops
sediment in the bottle. I do not know why this does not happen with
the Niagra/Fruit combinations.

I use whichever wine yeast I happen to have... I have never used
baker's or brewer's yeast.

I make White Grape dry...
I make Red Grape (Concord) dry...
I make all of the concentrates with fruit juice medium... Usually 3 oz
of wine conditioner per gallon because that is what my kids like. The
wine that took second was semi-sec (2oz wine conditioner per gallon).

My kids tell me the White Grape/Fruit wine need at least 6 months
bottle aging.



On Wed, 01 Sep 2004 22:32:22 -0400, Hoss wrote:

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

This is what I did with the last batch I made from White Grape
Concentrate (Niagra):
6/26/2003 - Started three (3) gallons in open primary
6/27/2003 - Added 1 package Côte des Blancs dry yeast
7/3/2003 - Racked wine into secondary
10/20/2003 - Racked Wine
12/07/2003 - Racked Wine
3/20/2004 - Bottled Wine

I usually rack the wine when it appears to be clear and then every two
months until it fails to drop any sediment. I try to stabalize/bottle
after the wine is clear..

But I found that I need to filter the Niagra every time or it develops
sediment in the bottle. I do not know why this does not happen with
the Niagra/Fruit combinations.

I use whichever wine yeast I happen to have... I have never used
baker's or brewer's yeast.

I make White Grape dry...
I make Red Grape (Concord) dry...
I make all of the concentrates with fruit juice medium... Usually 3 oz
of wine conditioner per gallon because that is what my kids like. The
wine that took second was semi-sec (2oz wine conditioner per gallon).

My kids tell me the White Grape/Fruit wine need at least 6 months
bottle aging.



On Wed, 01 Sep 2004 22:32:22 -0400, Hoss wrote:

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

This is what I did with the last batch I made from White Grape
Concentrate (Niagra):
6/26/2003 - Started three (3) gallons in open primary
6/27/2003 - Added 1 package Côte des Blancs dry yeast
7/3/2003 - Racked wine into secondary
10/20/2003 - Racked Wine
12/07/2003 - Racked Wine
3/20/2004 - Bottled Wine

I usually rack the wine when it appears to be clear and then every two
months until it fails to drop any sediment. I try to stabalize/bottle
after the wine is clear..

But I found that I need to filter the Niagra every time or it develops
sediment in the bottle. I do not know why this does not happen with
the Niagra/Fruit combinations.

I use whichever wine yeast I happen to have... I have never used
baker's or brewer's yeast.

I make White Grape dry...
I make Red Grape (Concord) dry...
I make all of the concentrates with fruit juice medium... Usually 3 oz
of wine conditioner per gallon because that is what my kids like. The
wine that took second was semi-sec (2oz wine conditioner per gallon).

My kids tell me the White Grape/Fruit wine need at least 6 months
bottle aging.



On Wed, 01 Sep 2004 22:32:22 -0400, Hoss wrote:

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some welch
grape juice and I will do some wine with it. I think it will come out as a
fruitty one but also maybe strong since the juice is really sweet. I got an
1.5 gallon jar to do that so if I don't like it, it's going to be a small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

An observation on making Welch's Niagara wine. I made my first batch this
last year. Definately not my last. Started at SG = 1.090 and ended at
0.992 indicating a very dry wine. It cleared quickly but I fined it with
SuperKlear anyway before bottling. I have been drinking it young as it is a
delightful wine. The unusual thing about it is that while the SG numbers
indicate a very dry wine, it has a sweetness that I would associate with a
wine of 1% RS. I have mensioned this to another person who made this wine
about the same time and he had the same results.

Anyone else have this experience? I am suspecting it may be glycerine
formation. Any comments? I have tasted Niagara grapes and they do have an
unusual taste for a grape. Very honey like.

Ray

"A. J. Rawls" wrote in message
...

This is what I did with the last batch I made from White Grape
Concentrate (Niagra):
6/26/2003 - Started three (3) gallons in open primary
6/27/2003 - Added 1 package Côte des Blancs dry yeast
7/3/2003 - Racked wine into secondary
10/20/2003 - Racked Wine
12/07/2003 - Racked Wine
3/20/2004 - Bottled Wine

I usually rack the wine when it appears to be clear and then every two
months until it fails to drop any sediment. I try to stabalize/bottle
after the wine is clear..

But I found that I need to filter the Niagra every time or it develops
sediment in the bottle. I do not know why this does not happen with
the Niagra/Fruit combinations.

I use whichever wine yeast I happen to have... I have never used
baker's or brewer's yeast.

I make White Grape dry...
I make Red Grape (Concord) dry...
I make all of the concentrates with fruit juice medium... Usually 3 oz
of wine conditioner per gallon because that is what my kids like. The
wine that took second was semi-sec (2oz wine conditioner per gallon).

My kids tell me the White Grape/Fruit wine need at least 6 months
bottle aging.



On Wed, 01 Sep 2004 22:32:22 -0400, Hoss wrote:

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some
welch
grape juice and I will do some wine with it. I think it will come out
as a
fruitty one but also maybe strong since the juice is really sweet. I
got an
1.5 gallon jar to do that so if I don't like it, it's going to be a
small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

An observation on making Welch's Niagara wine. I made my first batch this
last year. Definately not my last. Started at SG = 1.090 and ended at
0.992 indicating a very dry wine. It cleared quickly but I fined it with
SuperKlear anyway before bottling. I have been drinking it young as it is a
delightful wine. The unusual thing about it is that while the SG numbers
indicate a very dry wine, it has a sweetness that I would associate with a
wine of 1% RS. I have mensioned this to another person who made this wine
about the same time and he had the same results.

Anyone else have this experience? I am suspecting it may be glycerine
formation. Any comments? I have tasted Niagara grapes and they do have an
unusual taste for a grape. Very honey like.

Ray

"A. J. Rawls" wrote in message
...

This is what I did with the last batch I made from White Grape
Concentrate (Niagra):
6/26/2003 - Started three (3) gallons in open primary
6/27/2003 - Added 1 package Côte des Blancs dry yeast
7/3/2003 - Racked wine into secondary
10/20/2003 - Racked Wine
12/07/2003 - Racked Wine
3/20/2004 - Bottled Wine

I usually rack the wine when it appears to be clear and then every two
months until it fails to drop any sediment. I try to stabalize/bottle
after the wine is clear..

But I found that I need to filter the Niagra every time or it develops
sediment in the bottle. I do not know why this does not happen with
the Niagra/Fruit combinations.

I use whichever wine yeast I happen to have... I have never used
baker's or brewer's yeast.

I make White Grape dry...
I make Red Grape (Concord) dry...
I make all of the concentrates with fruit juice medium... Usually 3 oz
of wine conditioner per gallon because that is what my kids like. The
wine that took second was semi-sec (2oz wine conditioner per gallon).

My kids tell me the White Grape/Fruit wine need at least 6 months
bottle aging.



On Wed, 01 Sep 2004 22:32:22 -0400, Hoss wrote:

AJ,

That is fantastic news. Others have said the same thing, that they
make fine wines. I guess it doesn't really surprise me, because I
know how picky Welch's is about their grapes and the fruit content.
My girlfriend works at Welch's, so I have an opportunity to pick up
the concentrates or straight juice at very discounted case prices
every Wednesday.

Right now, I have 1 gal batches going as samples, and I am waiting for
results to see which ones to do in bulk. I like red's mostly, but
haven't picked up the concord 100% juice to try yet. I use ec-1118,
not bakers yeast and sugar amounts vary depending on the product.
(notes not here)

Strawberry/raspberry
white grape/rasp
white grape
white grape peach
Orange Pineapple (Not Welch's)
Strawberry Kiwi (Not Welch's)

I have just started these batches, well, they are in secondary stage.
In your experience,

1) how long before they ferment out?
2) approx how long to clear?
3) how do you stabilize if at all
4) how long do you age, if at all?

I will probably do 3 or 5 gal batches if/when I am pleased with the
results.

Thanks for all your help,

Greg





On Sun, 29 Aug 2004 08:22:06 -0800, A. J. Rawls
wrote:

Welch's 100% Juice and Juice concentrates make excellent wines..
Adjust Acidity and SG as needed. I suggest the recipes on Jack
Keller's website as a starting point.
My White Grape/Raspberry picked up a second place finish last year.

Later,
A.J. Rawls
Anchorage, Alaska, USA

On Sun, 29 Aug 2004 08:33:27 -0400, "Red Ketchup"
wrote:

Hi,

I'm about to start an experiement this morning. I got some
welch
grape juice and I will do some wine with it. I think it will come out
as a
fruitty one but also maybe strong since the juice is really sweet. I
got an
1.5 gallon jar to do that so if I don't like it, it's going to be a
small
lost (or a new toilette cleaner).

Anyone else tried it ? What was it like ?

Thanks,
Luc

Ray, I think this is just the way Niagara grape wines taste. I've
made this wine many times and it always finishes with just a hint of
sugar that isn't really there. Has to be the grapes....

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

Ray, I think this is just the way Niagara grape wines taste. I've
made this wine many times and it always finishes with just a hint of
sugar that isn't really there. Has to be the grapes....

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

I am sure you are right, Jack. To me, that would indicate that it would
make an excellent base for any fruit wine that calls for grape juice or
raisins to add vinuosity as most fruit wines are beter with a hint of sugar.
I will be playing with this. I know you already have.

Ray

"Jack Keller" wrote in message
om...
Ray, I think this is just the way Niagara grape wines taste. I've
made this wine many times and it always finishes with just a hint of
sugar that isn't really there. Has to be the grapes....

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