Frozen orange or grape juice
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
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