Hoss,
I wouldn't call them losses. I still bottled my batches which stuck. I
guess I would let them finish, stabilize, and just drink them sooner than
the other batches, because they won't have the alcohol level for good aging.
Look at them as a bunch of wine coolers....
Darlene

"Hoss" > wrote in message
...
> Interesting, Ray.
>
> I have been trying gallon batches of many different welch's
> concentrates. To learn and to see what is worth the efforts of a
> larger batch..
>
> For example, I just bottled white grape raspberry, fermented down to
> 1.011, stabilized, and tastes marvelous. A Strawberry Raspberry,
> ferment down to 1.02 and stopped, so I stabilized anyway, this is
> rougher, going to let this sit in bottle a while longer.
>
> A week later, I tried white grape (niagara frozen concentrate), white
> grape peach (juice, not concentrate), and strawberry kiwi (juicy juice
> brand, not concentrate). The straw-kiwi fermented out fast, down to
> .995 in week and a half, that is bottled already and resting. The
> niagara concentrate stuck at 1.045. It's clearing, but still high at
> 1.045. the white grape peach is even worse at 1.065. They all
> started out at about1.090 and at most 1.100 s.g. I used Jack's recipe
> and his method, sort of along the lines of the way Dar does it, as she
> has quite a bit of experience doing one gallon batches. they are
> still sitting there, but I'm using old carlo rossi bottles as primary
> and secondary, so they are a little tough to stir.
>
> In light of that, I just tried another batch of Welch's niagara, three
> gallon this time, tripled jacks recipe, used lalvin 1118, and in 5
> days it went from 1.092 down to 1.001. I stirred for the last time
> tonight, and will rack to secondary tomorrow.
>
> What I don't understand is that for this batch, it fermented strong
> and continuous and I stirred twice daily. I also am using a large
> plastic primary for this batch. The failed batch above was stirred to
> the best of my ability, fermented more than strong, even vigorously
> for 3 days, then stopped very quickly. Same with the WG-Peach.
>
> I think my stucks are just losses and will try again later.
>
> I also have a gallon batch of welches tropical passion (100% juice of
> apple, grape, orange, passion, and pineapple) This started 5 days ago
> high at 1.110, now is down to 1.020 and still going, will probably get
> to rack in a day or two, still stirring twice daily.
>
> I have recently got wild berry concentrate (apple, grape, cherry,
> raspberry) and will try that when my primaries come available, one
> gallon, more if I like.
>
> I intend on making a 5 gal batch of the white grape rasp as soon as I
> get the concentrate. This stuff was good.
>
> I may have to pick up a few cans of concord, just to try of course,
> and let you know how that goes.
>
> Greg
>
>
>
> On Fri, 15 Oct 2004 19:02:59 GMT, "Ray Calvert"
> > wrote:
>
>>Okay, a follow up to some posts I have made over the last few months.
>>
>>Back in February I started a 2.5 gal batch of Welch's Frozen Concord and a
>>batch of the Niagra. I used the recipe on Jack's site for both. I
>>started
>>each at SG = 1.085. After 5 days I racked each. The Niagra continued
>>fine.
>>The Concord bubbled for a few days and stopped. I let it sit for a week
>>or
>>so and checked it . It was at 1.030, right where it was when I racked it.
>>I repitched it. Nothing. I had a batch of mustang that needed racking
>>into
>>secondary so I added a pint of the lease and let it go for 3 weeks.
>>Nothing.
>>
>>In the mean time I had started a batch of Welch's frozen Grape/Raspberry.
>>It did the same thing and stuck at 1.030.
>>
>>The Niagara finished out fine, cleared and was a very nice wine.
>>
>>I needed to rack my cherry out of secondary to bulk age so I just racked
>>both the two stuch lines onto the gal or so racked both of the two stuck
>>wines onto the cherry sedement and stired them up good. After two weeks,
>>nothing. The SG was down to about 1.020 thanks to adding all the dry
>>finished lease.
>>
>>At this point I gave up. I racked it to a 5 gal carboy and set it asside
>>to
>>clear. I figured that I would just have some sweet, low alcohol wine.
>>That
>>was months ago. This weekend I figured I should rack off any sedement.
>>When I checked it, I saw a bubble. I watched it and low and behold the
>>airlock is bubbling at about 1 bubble a min. It is finally fermenting.
>>
>>I have no idea when it started, how long it has been going, or how much
>>longer it will go. I did not even check the SG, just left it alone. I
>>will
>>check it in two weeks when I get back from vacation. In 25+ years of wine
>>making this is the longest ferment I have ever had. One thing is for
>>sure.
>>If I like the results, I will never be able to duplicate it.
>>
>>In previous posts I have made some comments about the Welch's Concord
>>sticking. Well, I am not sure now. Oh ... The Niagara is almost gone. A
>>very nice white wine. Better than most of the Kit Whites I have made.
>>
>>Ray
>>
>
>