I am after fast maturing (weeks not months idealy) wine recepies such
as fruit or juice etc. I am keen to avoid kits. Any recepies
gratefully accepted.

You might benefit from some of the recipes on this page: http://winemaking.jackkeller.net/request.asp it's run by Jack
Keller - a hero to many winemakers.

I'd draw your attention in particular to the 'Welches' grape and fruit juice recipes at the bottom of the page which are
ready to drink 'very soon' after making. I'd say 'right away' if your needs are urgent. The recipes I refer to use
fresh or frozen grape and fruit juices / concentrates and please many winemakers who require an affordable and quaffable
table wine.

I hope this helps, Jim


"Trought" > wrote in message oups.com...
>I am after fast maturing (weeks not months idealy) wine recepies such
> as fruit or juice etc. I am keen to avoid kits. Any recepies
> gratefully accepted.
>

I will second this. Jack's frozen concentrate Wech's Niagara white is about
the fastest maturing wine recipe I have ever tried and it can be very good.
People will not believe it is made from Welch's. It is generally ready to
drink in 2 months.

A caution - In my opinion it goes over the hill by 9 to 12 months. So don't
plan to make a bunch and keep it arround. It is the only recipe I recomend
making in 3 gallon or less batchs.. It will also blend well with almost any
fruit wine. When blended with fruit wine or mead it seems to speed up
drinkability but and does not seem to go over the hill as fast as when left
unblended..

Ray

"jim" > wrote in message
...
> You might benefit from some of the recipes on this page:
> http://winemaking.jackkeller.net/request.asp it's run by Jack Keller - a
> hero to many winemakers.
>
> I'd draw your attention in particular to the 'Welches' grape and fruit
> juice recipes at the bottom of the page which are ready to drink 'very
> soon' after making. I'd say 'right away' if your needs are urgent. The
> recipes I refer to use fresh or frozen grape and fruit juices /
> concentrates and please many winemakers who require an affordable and
> quaffable table wine.
>
> I hope this helps, Jim
>
>
> "Trought" > wrote in message
> oups.com...
>>I am after fast maturing (weeks not months idealy) wine recepies such
>> as fruit or juice etc. I am keen to avoid kits. Any recepies
>> gratefully accepted.
>>
>
>

On Apr 16, 9:16 pm, "jim" > wrote:
> You might benefit from some of the recipes on this page:http://winemaking.jackkeller.net/request.aspit's run by Jack
> Keller - a hero to many winemakers.
>
> I'd draw your attention in particular to the 'Welches' grape and fruit juice recipes at the bottom of the page which are
> ready to drink 'very soon' after making. I'd say 'right away' if your needs are urgent. The recipes I refer to use
> fresh or frozen grape and fruit juices / concentrates and please many winemakers who require an affordable and quaffable
> table wine.
>
> I hope this helps, Jim
>
>
>
> "Trought" > wrote in ooglegroups.com...
> >I am after fast maturing (weeks not months idealy) wine recepies such
> > as fruit or juice etc. I am keen to avoid kits. Any recepies
> > gratefully accepted.- Hide quoted text -
>
> - Show quoted text -

Thank you for this. The problem I have is being based in New Zealand
and we struggle to get grape concentrate. I delly I am after fruit or
juice recipies which are quick and wil get me started.

> Thank you for this. The problem I have is being based in New Zealand
> and we struggle to get grape concentrate. I delly I am after fruit or
> juice recipies which are quick and wil get me started.

A recipe that's burning up the boards at homebrewtalk.com is Ed Wort's
Apfelwein, a german high abv cider. (actually its more like a wine).
It takes about two months (from pitching to pouring) and it's actually
pretty tastey. The recipe is simple as can be:

- Apple Juice (store bought, no preservatives, from concentrate ok)
- Dextrose (adjust this to your taste/volume. I use 1/2 lb - 3/4 lb
per gal. Use your hydrometer)
- Lalvin 71B-1122 yeast, or D-47, something for whites and fruit
wines.

Toss the ingredients together (the dextrose dissolves easily, no heat/
boil), shake to aerate, and pitch the yeast. It should ferment out in
a week or two, and just keep it in the primary until it looks mostly
cleared. You can rack to a secondary if you like to further clear it,
or you can bottle/keg at this point and prime (as you would beer). The
finishing ABV should be around 8%, and should ferment out dry. Chill
it and make sure to reserve judgement until the third glass!

mike

> Toss the ingredients together (the dextrose dissolves easily, no heat/
> boil), shake to aerate, and pitch the yeast. It should ferment out in
> a week or two, and just keep it in the primary until it looks mostly
> cleared. You can rack to a secondary if you like to further clear it,
> or you can bottle/keg at this point and prime (as you would beer). The
> finishing ABV should be around 8%, and should ferment out dry. Chill
> it and make sure to reserve judgement until the third glass!


Reminds me of when I worked part-time as a bartender in a Marine Corps
Officer's Club. Now and again, we'd get someone at the bar who would insist
on calling some high priced booze -- like Maker's Mark bourbon, Glenlivet
Scotch, etc. -- after the second or third drink, we'd start pouring the
cheap stuff out of the well, we still charged them premium prices and they
couldn't tell the difference.
Now and then we'd get some 2nd Lt. at the bar who was only 18 or 19
years old. We delighted in punching up their drinks with an extra shot of
vodka.
In case you might have been one of the victims -- no, I won't reveal
where this occured.

Semper Fi!