I would like to make wine from juice I can buy in the store. I
understand I would need brands that are 100% grape, orange, apple, etc
juice. I think I also understand that I would need to add sugar to adjust
the sg. to about 1.090 for a medium table wine. Is that correct?

Of all the juices I see (frozen or fresh), most contain ascorbic acid or
vitamin C. I do not wish to use juices containing calcium or other
additives.

My main concern is is the ascorbic acid "OK" in the juice and/or do I
need to make adjustments in the amounts of acid blend (if needed) or would
I have to compensate by using just one or two types of acid such as
tartaric or citric acid to get the proper balance.

http://winemaking.jackkeller.net/reques65.asp is where I got my Grape
Juice from concentrate (frozen) recipe. Ascorbic acid shouldn't be the
concern but preservatives is clearly not wanted. I used Welch's Frozen
Concord and have a 1 gallon going now for 2 weeks. I plan on
taste-testing the PH instead of using a kit, cause I haven't gotten one
yet (still new at this, have done two 6 gallon kits of reds (shiraz and
pinot noir) and 6 gallons of cranberry from juice and whole crans. The
best advice I got from anyone was "try it" on anything that is organic
(making wine of it) and "taste it" since you know what you like.

that's my input. Anxious to read other advice to you on this subject.
I'm getting 2 gallons of pasturized apple juice next weekend in Ohio
from an orchard and plan on making it into apple wine.
DAve
p.s. eying Mango after that.

Pat Kennedy wrote:
I would like to make wine from juice I can buy in the store. I
understand I would need brands that are 100% grape, orange, apple, etc
juice. I think I also understand that I would need to add sugar to adjust
the sg. to about 1.090 for a medium table wine. Is that correct?

Of all the juices I see (frozen or fresh), most contain ascorbic acid or
vitamin C. I do not wish to use juices containing calcium or other
additives.

My main concern is is the ascorbic acid "OK" in the juice and/or do I
need to make adjustments in the amounts of acid blend (if needed) or would
I have to compensate by using just one or two types of acid such as
tartaric or citric acid to get the proper balance.

DAve Allison wrote in
:

http://winemaking.jackkeller.net/reques65.asp is where I got my Grape
Juice from concentrate (frozen) recipe. Ascorbic acid shouldn't be the
concern but preservatives is clearly not wanted. I used Welch's Frozen
Concord and have a 1 gallon going now for 2 weeks. I plan on
taste-testing the PH instead of using a kit, cause I haven't gotten
one yet (still new at this, have done two 6 gallon kits of reds
(shiraz and pinot noir) and 6 gallons of cranberry from juice and
whole crans. The best advice I got from anyone was "try it" on
anything that is organic (making wine of it) and "taste it" since you
know what you like.

that's my input. Anxious to read other advice to you on this subject.
I'm getting 2 gallons of pasturized apple juice next weekend in Ohio
from an orchard and plan on making it into apple wine.
DAve
p.s. eying Mango after that.

Pat Kennedy wrote:
I would like to make wine from juice I can buy in the store. I
understand I would need brands that are 100% grape, orange, apple,
etc juice. I think I also understand that I would need to add sugar
to adjust the sg. to about 1.090 for a medium table wine. Is that
correct?

Of all the juices I see (frozen or fresh), most contain ascorbic
acid or
vitamin C. I do not wish to use juices containing calcium or other
additives.

My main concern is is the ascorbic acid "OK" in the juice and/or do
I
need to make adjustments in the amounts of acid blend (if needed) or
would I have to compensate by using just one or two types of acid
such as tartaric or citric acid to get the proper balance.



Peach-Mango sounds yummy. I know the wife would like that one! I made a
delicious hard cider with "Zieglers Brand" apple cider and a couple cans of
"Seneca Brand" frozen apple juice and some sugar and dry wine yeast.

Get one of those cheap acid test kits. Make a mixture that you think will
work and test the acid. Adjust as needed. The test kits work quite well
for white wines. It takes a bit of practice to do red wines.

Ray

"Pat Kennedy" wrote in message
. 196...
I would like to make wine from juice I can buy in the store. I
understand I would need brands that are 100% grape, orange, apple, etc
juice. I think I also understand that I would need to add sugar to adjust
the sg. to about 1.090 for a medium table wine. Is that correct?

Of all the juices I see (frozen or fresh), most contain ascorbic acid or
vitamin C. I do not wish to use juices containing calcium or other
additives.

My main concern is is the ascorbic acid "OK" in the juice and/or do I
need to make adjustments in the amounts of acid blend (if needed) or would
I have to compensate by using just one or two types of acid such as
tartaric or citric acid to get the proper balance.

I saw a recipe from Jack Keller and have a gallon of Welch's 100% concord brewing now. It will never come anywhere near the level of a fine wine but, for me, it is a tool to learn the method of home winemaking. My gallon batch is 6 weeks into it and has been racked once. It has a super (Thuper) fruity taste with a bit of a dryness, all in all a fun experience. I plan to bottle and share with friends and family during the holidays. I still need to come up with a witty name for the labels (.50 cent chuck?) I don't have the recipe here at work but I'll try to login later and post what I used.

I added wine yeast and nutrient as well as acid blend and some sugar to meet required levels (1.090 SG) The acid I added as the recipe required but at that time I didn't have an acid test kit.

Enjoy!

DV

Diamond Vintner wrote:
I saw a recipe from Jack Keller and have a gallon of Welch's 100%
concord brewing now. It will never come anywhere near the level of a
fine wine but, for me, it is a tool to learn the method of home
winemaking. My gallon batch is 6 weeks into it and has been racked
once. It has a super (Thuper) fruity taste with a bit of a dryness,
all in all a fun experience. I plan to bottle and share with friends
and family during the holidays. I still need to come up with a witty
name for the labels (.50 cent chuck?) I don't have the recipe here at
work but I'll try to login later and post what I used.

I added wine yeast and nutrient as well as acid blend and some sugar to
meet required levels (1.090 SG) The acid I added as the recipe required
but at that time I didn't have an acid test kit.

Enjoy!

DV


Pat Kennedy Wrote:
I would like to make wine from juice I can buy in the store. I
understand I would need brands that are 100% grape, orange, apple, etc
juice. I think I also understand that I would need to add sugar to
adjust
the sg. to about 1.090 for a medium table wine. Is that correct?

Of all the juices I see (frozen or fresh), most contain ascorbic acid
or
vitamin C. I do not wish to use juices containing calcium or other
additives.

My main concern is is the ascorbic acid "OK" in the juice and/or do I
need to make adjustments in the amounts of acid blend (if needed) or
would
I have to compensate by using just one or two types of acid such as
tartaric or citric acid to get the proper balance.


--
Diamond Vintner

Diamond Vintner wrote:
I saw a recipe from Jack Keller and have a gallon of Welch's 100%
concord brewing now. It will never come anywhere near the level of a
fine wine but, for me, it is a tool to learn the method of home
winemaking. My gallon batch is 6 weeks into it and has been racked
once. It has a super (Thuper) fruity taste with a bit of a dryness,
all in all a fun experience. I plan to bottle and share with friends
and family during the holidays. I still need to come up with a witty
name for the labels (.50 cent chuck?) I don't have the recipe here at
work but I'll try to login later and post what I used.

I added wine yeast and nutrient as well as acid blend and some sugar to
meet required levels (1.090 SG) The acid I added as the recipe required
but at that time I didn't have an acid test kit.

Enjoy!

DV


Pat Kennedy Wrote:
I would like to make wine from juice I can buy in the store. I
understand I would need brands that are 100% grape, orange, apple, etc
juice. I think I also understand that I would need to add sugar to
adjust
the sg. to about 1.090 for a medium table wine. Is that correct?

Of all the juices I see (frozen or fresh), most contain ascorbic acid
or
vitamin C. I do not wish to use juices containing calcium or other
additives.

My main concern is is the ascorbic acid "OK" in the juice and/or do I
need to make adjustments in the amounts of acid blend (if needed) or
would
I have to compensate by using just one or two types of acid such as
tartaric or citric acid to get the proper balance.


--
Diamond Vintner

my first post got messed....

Anyhoo, I buy all of my must from the grocery store in the form of the
juice from concentrate. This is all I have ever made wine from (I just
started this summer). I buy the juice that is on sale- $1 or less. I
then buy a bunch of em.

I use champane (sp?) yeast for the apple, and monochrete (sp?) for the
welchs. I have only tried the welchs and it was great, but I am not an
expert wine taster in the least.

I never tried the apple, yet I have 3 gallons of it fermenting right
now.

The juice comes in 46 fl oz bottles (1/2 gallon) yet when I mix up 2 of
them to make 1 gallon batches, I can fill 1 1/2 gallon secondaries.....
So that is how I have 3 gallons going. Not sure how I get the extra
liquid in there.

I have tried the frozen concentrate and the already liquified juice
from concentrate, and both are good and work good.

I have noticed that the apple juice is extremely cloudy. I just
recently racked it for the first time and it is now starting to
clarify. One little tip is to buy a bunch of the juice from
concentrates or the frozen concentrates when they are on sale. I
bought 10 apple juices for $1 the other day. I started one batch, and
when the fermentation was slowing, put it into a secondary and mixed up
a second batch. I then added a little bit of fermenting juice from the
first batch to the second. The second has now caught on with
fermenting. Do this with each subsequent batch that you make until you
run out of secondaries/airlocks/ or juice. This way, you dont have to
use any more yeast from your stash- so no wasted money!

Oh yeah, stay away from the preservatives. I am, however, having
trouble finding juices WITH preservatives......

my first post got messed....

Anyhoo, I buy all of my must from the grocery store in the form of the
juice from concentrate. This is all I have ever made wine from (I just
started this summer). I buy the juice that is on sale- $1 or less. I
then buy a bunch of em.

I use champane (sp?) yeast for the apple, and monochrete (sp?) for the
welchs. I have only tried the welchs and it was great, but I am not an
expert wine taster in the least.

I never tried the apple, yet I have 3 gallons of it fermenting right
now.

The juice comes in 46 fl oz bottles (1/2 gallon) yet when I mix up 2 of
them to make 1 gallon batches, I can fill 1 1/2 gallon secondaries.....
So that is how I have 3 gallons going. Not sure how I get the extra
liquid in there.

I have tried the frozen concentrate and the already liquified juice
from concentrate, and both are good and work good.

I have noticed that the apple juice is extremely cloudy. I just
recently racked it for the first time and it is now starting to
clarify. One little tip is to buy a bunch of the juice from
concentrates or the frozen concentrates when they are on sale. I
bought 10 apple juices for $1 the other day. I started one batch, and
when the fermentation was slowing, put it into a secondary and mixed up
a second batch. I then added a little bit of fermenting juice from the
first batch to the second. The second has now caught on with
fermenting. Do this with each subsequent batch that you make until you
run out of secondaries/airlocks/ or juice. This way, you dont have to
use any more yeast from your stash- so no wasted money!

Oh yeah, stay away from the preservatives. I am, however, having
trouble finding juices WITH preservatives......

"Diamond Vintner" wrote in
message news

I saw a recipe from Jack Keller and have a gallon of Welch's 100%
concord brewing now. It will never come anywhere near the level of a
fine wine but, for me, it is a tool to learn the method of home
winemaking.

Well don't be so sure of that. ;o) I have tried the Welch's Concord and it
did not come out so good but others have wone prizes with it. Then there is
theWelch's Niagara. I made it and consider it one of the finest white wines
I have ever made. Better than any I have made from fresh juice and as good
or better than any I have made from expensive kits.

Just my comments.

Enjoy!

DV



--
Diamond Vintner


Ray

wrote in
ups.com:

my first post got messed....

Anyhoo, I buy all of my must from the grocery store in the form of the
juice from concentrate. This is all I have ever made wine from (I just
started this summer). I buy the juice that is on sale- $1 or less. I
then buy a bunch of em.

I use champane (sp?) yeast for the apple, and monochrete (sp?) for the
welchs. I have only tried the welchs and it was great, but I am not an
expert wine taster in the least.

I never tried the apple, yet I have 3 gallons of it fermenting right
now.

The juice comes in 46 fl oz bottles (1/2 gallon) yet when I mix up 2 of


I think 1/2 gallon is 64 oz? 128 oz per gallon etc.

them to make 1 gallon batches, I can fill 1 1/2 gallon secondaries.....
So that is how I have 3 gallons going. Not sure how I get the extra
liquid in there.

I have tried the frozen concentrate and the already liquified juice
from concentrate, and both are good and work good.

I have noticed that the apple juice is extremely cloudy. I just
recently racked it for the first time and it is now starting to
clarify. One little tip is to buy a bunch of the juice from
concentrates or the frozen concentrates when they are on sale. I
bought 10 apple juices for $1 the other day. I started one batch, and
when the fermentation was slowing, put it into a secondary and mixed up
a second batch. I then added a little bit of fermenting juice from the
first batch to the second. The second has now caught on with
fermenting. Do this with each subsequent batch that you make until you
run out of secondaries/airlocks/ or juice. This way, you dont have to
use any more yeast from your stash- so no wasted money!

Oh yeah, stay away from the preservatives. I am, however, having
trouble finding juices WITH preservatives......