Question - what would you compare the wine made from Welch's with? I was
thinking about trying a small batch of it myself.

Al

"Ray" > wrote in message
.. .
> A common question on the site, mostly by novices, is: Is my wine working
> normally? Or some variation there of. My usual comment is that there is
no
> real norm. This weekend I started a couple off wines that are a case in
> point.
>
> I started two 3 gallon batches. One of Welch's White Niagara and one of
> Welch's Red Concord, both from frozen concentrates. I added 7 cans to
each.
> Each got the same amount of pectic enzyme, nutrient, and acid blend.
> (Basically Jack's recipe.) The starting SG's were 1.055 and 1.060
> respectively. I brought this up to 1.098 and 1.095 respectively. I
> sprinkled 1 pkt Lalvin 71B-1122 yeast on each. I did not stir it in. I
> covered each primary bucket with a heavy towel.
>
> The next morning the White had a moderate layer of yeast over the surface.
> The Red had a light layer of yeast on the surface. I did not touch
either.
> That evening the white had a dense cap of yeast over the surface (perhaps
> 1/8 to 1/4 inch thick. The Red had no cap at all. Every thing had sunk.
I
> stirred each lightly. The red had a lot of CO2 in is so there was no
> question about it working.
>
> By the next morning the white had a layer of foam perhaps 1 inch thick
> consisting of very tiny bubbles over the whole surface. The red had
perhaps
> 4 to 6 inches of bubbles climbing the sides of the bucket with less in the
> center and the bubbles were very large, mostly 1/4 to 1/2 in diameter.
>
> My point is that 2 wines, both grape though of different types, both
treated
> the same using the same yeast, and the fermentation "looks" very
different.
> There may not be a norm. The norm is that they are both fermenting
nicely.
>
> These are just general comments but any other comments or observations
would
> prove interesting.
>
> Ray
>
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