I gave up on the balloon wine idea and got me a couple of 3 piece airlocks,
some bungs, racking siphon, and some yeast. I believe I need a few other
things also. But I would like help or advice on what I should do to make
wine from concentrate this time. I would like to use some White Grape
Raspberry concentrate for this wine making try. Thanks for any advice or
instruction.
Mikael

What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
gallon?
Darlene

"Know Won" > wrote in message
...
> I gave up on the balloon wine idea and got me a couple of 3 piece
airlocks,
> some bungs, racking siphon, and some yeast. I believe I need a few other
> things also. But I would like help or advice on what I should do to make
> wine from concentrate this time. I would like to use some White Grape
> Raspberry concentrate for this wine making try. Thanks for any advice or
> instruction.
> Mikael
>
>

At this time I would like to try with only 1 gallon, if it turns out pretty
good I will try a larger amount later.
Mikael

"Dar V" > wrote in message
...
> What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
> gallon?
> Darlene

I only make 1 gallon batches. Just another question, are you using frozen
100% concentrates either Welch's or Old Orchard? If so, here's the generic
recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice
1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
want a sweeter wine)
1 gallon water (boiled and cooled)
1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
1/8 tsp tannin (if you want/not necessary)
1/2 tsp pectic enzyme
1 package of wine yeast (Montrachet is fast, but others work just as well)

I would suggest you read up a bit - check out Jack's site,
http://winemaking.jackkeller.net/index.asp .
Jack has a recipe too as well as specific directions.
Darlene
G'town, Wisconsin


"Know Won" > wrote in message
...
> At this time I would like to try with only 1 gallon, if it turns out
pretty
> good I will try a larger amount later.
> Mikael
>
> "Dar V" > wrote in message
> ...
> > What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
> > gallon?
> > Darlene
>
>

Thanks for the help. I will be using Welch's frozen 100% White Grape
Raspberry concentrate,
Mikael

"Dar V" > wrote in message
...
> I only make 1 gallon batches. Just another question, are you using frozen
> 100% concentrates either Welch's or Old Orchard? If so, here's the
generic
> recipe I use,
>
> 2 - 12 oz cans of frozen 100% concentrate/juice
> 1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
> 2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
> want a sweeter wine)
> 1 gallon water (boiled and cooled)
> 1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
> 1/8 tsp tannin (if you want/not necessary)
> 1/2 tsp pectic enzyme
> 1 package of wine yeast (Montrachet is fast, but others work just as well)
>
> I would suggest you read up a bit - check out Jack's site,
> http://winemaking.jackkeller.net/index.asp .
> Jack has a recipe too as well as specific directions.
> Darlene
> G'town, Wisconsin

Darlene is offering good advice above but visit Jack's site and look at his
recipes for Welch's wine. I have made them and the white comes out great.
Really, I have made a lot of white wine from expensive kits and expensive
white juice but the Welch's will rival any of them.

Ray

"Know Won" > wrote in message
...
> Thanks for the help. I will be using Welch's frozen 100% White Grape
> Raspberry concentrate,
> Mikael
>
> "Dar V" > wrote in message
> ...
> > I only make 1 gallon batches. Just another question, are you using
frozen
> > 100% concentrates either Welch's or Old Orchard? If so, here's the
> generic
> > recipe I use,
> >
> > 2 - 12 oz cans of frozen 100% concentrate/juice
> > 1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
> > 2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
> > want a sweeter wine)
> > 1 gallon water (boiled and cooled)
> > 1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
> > 1/8 tsp tannin (if you want/not necessary)
> > 1/2 tsp pectic enzyme
> > 1 package of wine yeast (Montrachet is fast, but others work just as
well)
> >
> > I would suggest you read up a bit - check out Jack's site,
> > http://winemaking.jackkeller.net/index.asp .
> > Jack has a recipe too as well as specific directions.
> > Darlene
> > G'town, Wisconsin
>
>

Darlene is offering good advice above but visit Jack's site and look at his
recipes for Welch's wine. I have made them and the white comes out great.
Really, I have made a lot of white wine from expensive kits and expensive
white juice but the Welch's will rival any of them.

Ray

"Know Won" > wrote in message
...
> Thanks for the help. I will be using Welch's frozen 100% White Grape
> Raspberry concentrate,
> Mikael
>
> "Dar V" > wrote in message
> ...
> > I only make 1 gallon batches. Just another question, are you using
frozen
> > 100% concentrates either Welch's or Old Orchard? If so, here's the
> generic
> > recipe I use,
> >
> > 2 - 12 oz cans of frozen 100% concentrate/juice
> > 1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
> > 2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
> > want a sweeter wine)
> > 1 gallon water (boiled and cooled)
> > 1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
> > 1/8 tsp tannin (if you want/not necessary)
> > 1/2 tsp pectic enzyme
> > 1 package of wine yeast (Montrachet is fast, but others work just as
well)
> >
> > I would suggest you read up a bit - check out Jack's site,
> > http://winemaking.jackkeller.net/index.asp .
> > Jack has a recipe too as well as specific directions.
> > Darlene
> > G'town, Wisconsin
>
>

Thanks for the help. I will be using Welch's frozen 100% White Grape
Raspberry concentrate,
Mikael

"Dar V" > wrote in message
...
> I only make 1 gallon batches. Just another question, are you using frozen
> 100% concentrates either Welch's or Old Orchard? If so, here's the
generic
> recipe I use,
>
> 2 - 12 oz cans of frozen 100% concentrate/juice
> 1 - 6 oz can of frozen lemonade (strained & keep the clear juice only)
> 2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you
> want a sweeter wine)
> 1 gallon water (boiled and cooled)
> 1/2 tsp yeast nutrient (sometimes you need this to get the batch going)
> 1/8 tsp tannin (if you want/not necessary)
> 1/2 tsp pectic enzyme
> 1 package of wine yeast (Montrachet is fast, but others work just as well)
>
> I would suggest you read up a bit - check out Jack's site,
> http://winemaking.jackkeller.net/index.asp .
> Jack has a recipe too as well as specific directions.
> Darlene
> G'town, Wisconsin

What size batch are you thinking of making? 1 gallon, 3 gallon , or 5
gallon?
Darlene

"Know Won" > wrote in message
...
> I gave up on the balloon wine idea and got me a couple of 3 piece
airlocks,
> some bungs, racking siphon, and some yeast. I believe I need a few other
> things also. But I would like help or advice on what I should do to make
> wine from concentrate this time. I would like to use some White Grape
> Raspberry concentrate for this wine making try. Thanks for any advice or
> instruction.
> Mikael
>
>