I just recently started this wine based on Jack Keller's recipe and
since there are many posts on the topic I thought I would share my
experiences with making this one. I'll start by stating that this is
the first wine I've made, I've been brewing beers for 10 years, making
wine is much different than brewing beer.

I started with two 11.5 oz cans of welches white grape raspberry 100%
juice concentrate and added 3 cups of white table sugar, yeast
nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
with the sugar dissolved in a quart of boiling water for a total
volume of 5 liters, the starting gravity was 1.084, I rehydrated and
pitched one packet of Lalvin K1-1116 yeast which according to lalvin
has tolerance of 18% which I read after I pitched and got concerend
that it would end up way too dry since I was looking for something
semi-sweet. After 8 days I racked to secondary and took an SG
reading, it was 0.990, since I was curious I tried some like I always
do with beer at every racking, it was yeasty, and quite hot, but the
finish was very fruity a little tart and a tad sweet, I know it's got
at least 2 months to go, but from what I tasted after 8 days, I'm
pretty excited about this wine, it's dry but fruity and sweet enough
to my tastes, of course you have to get past the yeasty smell and the
hotness of the alcohol first which I'm assuming will tame down as time
goes on, I'll continue to post my progress as I do additional rackings.

Sounds promising! Wow. I've not heard of the Welches White Grape
Raspberry concentrate, sounds good.
I just pitched a Zinfindel kit from WinExpert, and have dried
blueberries for a recipe (to be found yet) for blueberry port. But if I
find some of that concentrate, I'd like to try your recipe.
Any idea what the acid level was?

cool, keep us informed. DAve

braafn8r wrote:
> I just recently started this wine based on Jack Keller's recipe and
> since there are many posts on the topic I thought I would share my
> experiences with making this one. I'll start by stating that this is
> the first wine I've made, I've been brewing beers for 10 years, making
> wine is much different than brewing beer.
>
> I started with two 11.5 oz cans of welches white grape raspberry 100%
> juice concentrate and added 3 cups of white table sugar, yeast
> nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
> with the sugar dissolved in a quart of boiling water for a total
> volume of 5 liters, the starting gravity was 1.084, I rehydrated and
> pitched one packet of Lalvin K1-1116 yeast which according to lalvin
> has tolerance of 18% which I read after I pitched and got concerend
> that it would end up way too dry since I was looking for something
> semi-sweet. After 8 days I racked to secondary and took an SG
> reading, it was 0.990, since I was curious I tried some like I always
> do with beer at every racking, it was yeasty, and quite hot, but the
> finish was very fruity a little tart and a tad sweet, I know it's got
> at least 2 months to go, but from what I tasted after 8 days, I'm
> pretty excited about this wine, it's dry but fruity and sweet enough
> to my tastes, of course you have to get past the yeasty smell and the
> hotness of the alcohol first which I'm assuming will tame down as time
> goes on, I'll continue to post my progress as I do additional rackings.
>

On Jul 27, 11:12 am, braafn8r > wrote:
> I just recently started this wine based on Jack Keller's recipe and
> since there are many posts on the topic I thought I would share my
> experiences with making this one. I'll start by stating that this is
> the first wine I've made, I've been brewing beers for 10 years, making
> wine is much different than brewing beer.
>
> I started with two 11.5 oz cans of welches white grape raspberry 100%
> juice concentrate and added 3 cups of white table sugar, yeast
> nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
> with the sugar dissolved in a quart of boiling water for a total
> volume of 5 liters, the starting gravity was 1.084, I rehydrated and
> pitched one packet of Lalvin K1-1116 yeast which according to lalvin
> has tolerance of 18% which I read after I pitched and got concerend
> that it would end up way too dry since I was looking for something
> semi-sweet. After 8 days I racked to secondary and took an SG
> reading, it was 0.990, since I was curious I tried some like I always
> do with beer at every racking, it was yeasty, and quite hot, but the
> finish was very fruity a little tart and a tad sweet, I know it's got
> at least 2 months to go, but from what I tasted after 8 days, I'm
> pretty excited about this wine, it's dry but fruity and sweet enough
> to my tastes, of course you have to get past the yeasty smell and the
> hotness of the alcohol first which I'm assuming will tame down as time
> goes on, I'll continue to post my progress as I do additional rackings.

Ironically, I too, liked the sound of a white grape rasberry so I used
that for one of my first attempts at winemaking. I have used Jack's
recipe on my first four 1-gallon batches, white grape/rasberry being
the 3rd gallon I mixed. My experiences parallel yours almost to a T. I
bought a TA titration kit and have had to use acid blend to get it to
a .70 from a .55 or so at which each of my batches started. This may
be my imagination but before adjusting the acid level the wine tasted
thin and more like fermented yeasty hot water.

My starting SG was 1.1 and it was .98 after 4 days; have not checked
it since. I, too, thought it was tart and yeasty and that it had lost
some 'body' so I added 1/2 cup of juice concentrate and racked it
again with air lock; there was no new activity that I could discern
other than perhaps some trapped gases; it would foam slightly when
moved. Anyway, when I racked for storage it tasted very good other
than the 'wildness' of being new wine.

BTW, I believe this is my first post to this group however I've been
lurking for almost two years now and I think this is one of the most,
if not the most, civil groups I've seen on Usenet.

Thanks for letting another newbie chime in!

STLMike

On Fri, 27 Jul 2007 09:12:06 -0700, braafn8r >
wrote:

>I just recently started this wine based on Jack Keller's recipe and
>since there are many posts on the topic I thought I would share my
>experiences with making this one. I'll start by stating that this is
>the first wine I've made, I've been brewing beers for 10 years, making
>wine is much different than brewing beer.
>
>I started with two 11.5 oz cans of welches white grape raspberry 100%
>juice concentrate and added 3 cups of white table sugar, yeast
>nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
>with the sugar dissolved in a quart of boiling water for a total
>volume of 5 liters, the starting gravity was 1.084, I rehydrated and
>pitched one packet of Lalvin K1-1116 yeast which according to lalvin
>has tolerance of 18% which I read after I pitched and got concerend
>that it would end up way too dry since I was looking for something
>semi-sweet. After 8 days I racked to secondary and took an SG
>reading, it was 0.990, since I was curious I tried some like I always
>do with beer at every racking, it was yeasty, and quite hot, but the
>finish was very fruity a little tart and a tad sweet, I know it's got
>at least 2 months to go, but from what I tasted after 8 days, I'm
>pretty excited about this wine, it's dry but fruity and sweet enough
>to my tastes, of course you have to get past the yeasty smell and the
>hotness of the alcohol first which I'm assuming will tame down as time
>goes on, I'll continue to post my progress as I do additional rackings.

Wine made with White Grape Raspberry is one of my family's favorites.
Made to Jack's recipe and sweetened with 3 oz invert sugar/wine
conditioner makes wonderful social wine.

Later,
A. J.
The Anchorage Fishwrapper and Litterbox Liner Press

braafn8r wrote:
> I just recently started this wine based on Jack Keller's recipe and
> since there are many posts on the topic I thought I would share my
> experiences with making this one. I'll start by stating that this is
> the first wine I've made, I've been brewing beers for 10 years, making
> wine is much different than brewing beer. ,,,,,

Can you give me a URL for this recipe?

Dick

This also will bring a nice twist to some of your other wines. I little
while back I had made a batch of crabapple wine and a container of this in a
5 gal carboy during the 2nd fermantation brought a real nice finish and
light color to the wine. Doesn't sound fancy but it didn't stick around
either.

"braafn8r" > wrote in message
ups.com...
>I just recently started this wine based on Jack Keller's recipe and
> since there are many posts on the topic I thought I would share my
> experiences with making this one. I'll start by stating that this is
> the first wine I've made, I've been brewing beers for 10 years, making
> wine is much different than brewing beer.
>
> I started with two 11.5 oz cans of welches white grape raspberry 100%
> juice concentrate and added 3 cups of white table sugar, yeast
> nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
> with the sugar dissolved in a quart of boiling water for a total
> volume of 5 liters, the starting gravity was 1.084, I rehydrated and
> pitched one packet of Lalvin K1-1116 yeast which according to lalvin
> has tolerance of 18% which I read after I pitched and got concerend
> that it would end up way too dry since I was looking for something
> semi-sweet. After 8 days I racked to secondary and took an SG
> reading, it was 0.990, since I was curious I tried some like I always
> do with beer at every racking, it was yeasty, and quite hot, but the
> finish was very fruity a little tart and a tad sweet, I know it's got
> at least 2 months to go, but from what I tasted after 8 days, I'm
> pretty excited about this wine, it's dry but fruity and sweet enough
> to my tastes, of course you have to get past the yeasty smell and the
> hotness of the alcohol first which I'm assuming will tame down as time
> goes on, I'll continue to post my progress as I do additional rackings.
>

On Sun, 29 Jul 2007 03:16:32 +0000 (UTC), (Dick
Adams) wrote:

>braafn8r wrote:
>> I just recently started this wine based on Jack Keller's recipe and
>> since there are many posts on the topic I thought I would share my
>> experiences with making this one. I'll start by stating that this is
>> the first wine I've made, I've been brewing beers for 10 years, making
>> wine is much different than brewing beer. ,,,,,
>
>Can you give me a URL for this recipe?
>
>Dick


http://winemaking.jackkeller.net/request181.asp
The Anchorage Fishwrapper and Litterbox Liner Press

A. J. Rawls > wrote
> (Dick Adams) wrote
>> braafn8r wrote

>>> I just recently started this wine based on Jack Keller's recipe and
>>> since there are many posts on the topic I thought I would share my
>>> experiences with making this one. I'll start by stating that this is
>>> the first wine I've made, I've been brewing beers for 10 years, making
>>> wine is much different than brewing beer. ,,,,,

>> Can you give me a URL for this recipe?

> http://winemaking.jackkeller.net/request181.asp

I thank you very much for you accurate and timely response.

This is a 1-gal recipe calling for 1 tsp of peptic enzyme.
If it were a 5-gal recipe, how much peptic enzyme should
be added?

Dick

Dick
You could certainly scale the pectic enzyme up to 5 tsp for 5
gallons - it wouldn't hurt anything. On the other hand, since enzymes
are not "used up" in the chemical reactions they encourage, you could
get by with just one tsp. But it would probably take longer to break
down the pectins. If you are adding the pectic enzyme during the
initial fermentation, the timing should not matter much - the enzymes
will have weeks to work, which I would think should be plenty.

Doug

Doug wrote:

> Dick
> You could certainly scale the pectic enzyme
> up to 5 tsp for 5
> gallons - it wouldn't hurt anything. On the
> other hand, since enzymes are not "used up" in
> the chemical reactions they encourage, you could
> get by with just one tsp. But it would probably
> take longer to break
> down the pectins. If you are adding the pectic
> enzyme during the initial fermentation, the
> timing should not matter much - the enzymes will
> have weeks to work, which I would think should
> be plenty.
>
> Doug

Pectic enzymes come in liquid form or powder form.
The dosage amounts is not the same. This is
something to keep in mind. If in doubt, follow
the manufactures suggestions.

On Jul 28, 2:17 pm, A. J. Rawls > wrote:
> On Fri, 27 Jul 2007 09:12:06 -0700, braafn8r >
> wrote:
>
>
>
>
>
> >I just recently started this wine based on Jack Keller's recipe and
> >since there are many posts on the topic I thought I would share my
> >experiences with making this one. I'll start by stating that this is
> >the first wine I've made, I've been brewing beers for 10 years, making
> >wine is much different than brewing beer.
>
> >I started with two 11.5 oz cans of welches white grape raspberry 100%
> >juice concentrate and added 3 cups of white table sugar, yeast
> >nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
> >with the sugar dissolved in a quart of boiling water for a total
> >volume of 5 liters, the starting gravity was 1.084, I rehydrated and
> >pitched one packet of Lalvin K1-1116 yeast which according to lalvin
> >has tolerance of 18% which I read after I pitched and got concerend
> >that it would end up way too dry since I was looking for something
> >semi-sweet. After 8 days I racked to secondary and took an SG
> >reading, it was 0.990, since I was curious I tried some like I always
> >do with beer at every racking, it was yeasty, and quite hot, but the
> >finish was very fruity a little tart and a tad sweet, I know it's got
> >at least 2 months to go, but from what I tasted after 8 days, I'm
> >pretty excited about this wine, it's dry but fruity and sweet enough
> >to my tastes, of course you have to get past the yeasty smell and the
> >hotness of the alcohol first which I'm assuming will tame down as time
> >goes on, I'll continue to post my progress as I do additional rackings.
>
> Wine made with White Grape Raspberry is one of my family's favorites.
> Made to Jack's recipe and sweetened with 3 oz invert sugar/wine
> conditioner makes wonderful social wine.
>
> Later,
> A. J.
> The Anchorage Fishwrapper and Litterbox Liner Press- Hide quoted text -
>
> - Show quoted text -

Very interesting....As I read this thread I instantly started thinking
I would post and inquire if anyone had finished this wine, and what it
tasted like when completed. Most encouraging. May I ask, what would
you say, from your notes, made this one such a firm favorite? Welches
juices (Plonkcord and Viagra....ooops sorry Concord and Niagra are
my staple table/TV wines, I woud love to add something fruity if it is
worthwhile!

Sean

Just started this recipe, finally after clearing out some other
experiments and kits. I used EC-1118 Lalvin since that is what I had. I
only had 1/4 of a bag, but I think yeast multiplies, so I think I'm ok.
I only built a gallon with 2 cans of the concentrate. I had a S.G. of
1.106 to start with. (used jack keller recipe)

So how is your rackings and tastes going? Just wondering.
DAve

p.s. Tonight we enjoyed dinner at the neighbors - had the Blueberry
Pinot Noir (WinExpert) prior to dinner, than SuperTuscan (WinExpert)
with pasta, salad and bread - then Cab Franc Icewine and Riesling Ice
Wine with desert. (only a small glass of each, so we could drive home).
None of my recipe wine is ready or drinkable just now. But the kits were
a hit.



braafn8r wrote:
> I just recently started this wine based on Jack Keller's recipe and
> since there are many posts on the topic I thought I would share my
> experiences with making this one. I'll start by stating that this is
> the first wine I've made, I've been brewing beers for 10 years, making
> wine is much different than brewing beer.
>
> I started with two 11.5 oz cans of welches white grape raspberry 100%
> juice concentrate and added 3 cups of white table sugar, yeast
> nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
> with the sugar dissolved in a quart of boiling water for a total
> volume of 5 liters, the starting gravity was 1.084, I rehydrated and
> pitched one packet of Lalvin K1-1116 yeast which according to lalvin
> has tolerance of 18% which I read after I pitched and got concerend
> that it would end up way too dry since I was looking for something
> semi-sweet. After 8 days I racked to secondary and took an SG
> reading, it was 0.990, since I was curious I tried some like I always
> do with beer at every racking, it was yeasty, and quite hot, but the
> finish was very fruity a little tart and a tad sweet, I know it's got
> at least 2 months to go, but from what I tasted after 8 days, I'm
> pretty excited about this wine, it's dry but fruity and sweet enough
> to my tastes, of course you have to get past the yeasty smell and the
> hotness of the alcohol first which I'm assuming will tame down as time
> goes on, I'll continue to post my progress as I do additional rackings.
>