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Frozen orange or grape juice
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......
>
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