In article
>,
McKevvy > wrote:

> 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

No reason to stop. SO2 is normally added at wineries to suppress
natural (unpredictable) yeast. SO2 is bacteriostatic, not bacteriocidal.
The commercial yeast may start slowly, otherwise it should be a normal
fermentation.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn