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Thanks for your reply Joe,

I ended up using the R212 for the white grape/rasberry batch. I also
ended up adding .3L of plain tap water to the batch. I did a
hydrometer reading while the yeast was being activated (again added the
package to 2oz of warm water) and got an SG reading of appprox 1.095 or
so. I decided with Ray's suggestion the stuff might be a bit potent,
and the with the sg above 1.09 to go ahead an water it down a bit to
bring it more in line with Jack's recipe.

The first batch (white grape/ peach) is bubling happily. I went ahead
and stired it up a bit tonight and it ended up having a nice 2 inch
foam on top that receaded back down after a while.

Im looking forward to helping the wine make itself. I especially will
love helping it from the glass to the palate. I know that will be a
while yet however.

BBQ

"Beege" > wrote in message
...
> I think that if you added something to kill of unwanted bacteria and
yeasts
> at the beginning, that if you add yeast right away, it would die, too. The
> 12 hours is to wait for the effects of the drug to wear off?
>
> Beege

Beege,
Here is how sulfur dioxide works. Most winemakers add an initial dose of 30
to 50 ppm of sulfur dioxide when grapes are crushed to help control native
yeast. Contrary to much home winemaking literature, sulfur dioxide added at
crush does not kill native yeast, but it does greatly diminish their
activity for several hours. Commercial wine yeast has considerable
tolerance to sulfur dioxide and remains active in the presence of normal
amounts of sulfur dioxide. When commercial yeast is added to juice
containing reasonable amounts of SO2, a large population of the added yeast
quickly develops while the native yeast is inactive. The commercial yeast
then dominates the fermentation, and this is why all wine yeast
manufacturers recommend adding yeast immediately after sulfur dioxide
additions.

Lum
Del Mar, California, USA

On 21 May 2005 07:28:45 -0700, "
> wrote:

>I'm going to start a 1 gal batch of the white grape peach today so I'll
>be watching this thread closely.... it's my first batch.
>
>What is the reason for waiting 12 hours before adding the yeast? I'm
>using the same recipe (but am not changing any amounts). From making
>bread I can see activating the yeast before adding it but I don't
>understand waiting the day before adding it. What's the deal?
>
>John F

I believe the wait is to give the Pectic Enzyme time to work it's
magic

Later,
A.J.

Here is an update for my two batches.

I actually returned from a short camping outing with my son and his
grandpa and so did not even look at the stuff yesterday (saturday). We
went to Enchanted Rock State Natural Area here in Texas. What a great
trip it was. My son is about 3 years 3 months, and was able to make it
to the top with little issue. I did carry him down however. Highly
recommended to anyone. The only minor complaint I have is that the
Texas heat seems to finally be upon us. Boy it was hot on saturday.
Thankfully it did cool off at night, and we climbed the rock early
sunday when it was still fairly cool. Anyway, on to the update

Day 3 (since yeast added) for batch one (White Grape/ Peach) - I
checked on the two batches when I got home on Sunday at around 12 noon.
This batch did not have much going on. Just a few patches of bubbles
on top. I stirred the batch and it did foam up quite a bit. Tonight
at about 9pm I checked it again, and there were just a few bubble
patches on top. So, I decided to take an SG reading with my
hydrometer. Now, this thing is not all that acurate, but it looks to
me like this batch is sitting at .09 - .092. So, looks like this stuff
is done for the most part. Man, that was fast at only 3 days. I will
say that I have this stuff in an upstairs closet, and it is in a room
that has a couple computers, so it gets a bit warm in here. I will
have to get a themometer to get a real reading, although I would get
suprised if it got over 80 up here. Since I got that reading, I
decided to transfer into my 1 gallon secondary.

The wine itself is still very cloudy. I went ahead and took a sip
after racking into the jug, and it taste dry to me. And I can
definately tell there is alcohol. O, lets hope the taste inproves as
well. :)

A few things to note.
-I am glad I used a primary that is about 4.2 liters, because I barely
had enough to fill the entire 1 gallon jug up to 1.5 inches
under the bung. If I had used Jack's recipe to a T, I would have had
to find something to top off with.
-It should be interesting when I have to rack for real. I wasn't to
conserned this time, but I swished the contents pretty good by messing
up the start of the syphon. I also backwashed as I attempted to stop
the syphon. If this had been a real rack with some clear wine, I would
have clouded it up good.

Day 2 (since yeast added) Batch 2 (white grape/ rasberry) - This stuff
is still hapily foaming away. I gave it a stir today, and it foamed up
nicely. Wouldn't be suprised if I rack this stuff to the secondary
tomorrow, I will give it an SG reading if it isn't doing much.

BBQ

A first attempt...

What color is your White grape peach?

Mine is a yellow - orange.....it's really strange looking at this
point.

John F

Hey John,

Well, my white grape/ peach is more a yellow color. Really like a
cloudy light beer. I don't really see any orange in it.

BBQ

Hello,
Having made a fair number of batches of wine this way, I can tell you that
the alcohol taste will be strong in the beginning, but as time goes by that
will diminish and then you will be able to know what your wine truly tastes
like. Your wine will also clear up over time as well as more sediment drops
to the bottom. Good-luck and welcome.
Darlene
Wisconsin

"BBQ" > wrote in message
oups.com...
> Here is an update for my two batches.
>
> I actually returned from a short camping outing with my son and his
> grandpa and so did not even look at the stuff yesterday (saturday). We
> went to Enchanted Rock State Natural Area here in Texas. What a great
> trip it was. My son is about 3 years 3 months, and was able to make it
> to the top with little issue. I did carry him down however. Highly
> recommended to anyone. The only minor complaint I have is that the
> Texas heat seems to finally be upon us. Boy it was hot on saturday.
> Thankfully it did cool off at night, and we climbed the rock early
> sunday when it was still fairly cool. Anyway, on to the update
>
> Day 3 (since yeast added) for batch one (White Grape/ Peach) - I
> checked on the two batches when I got home on Sunday at around 12 noon.
> This batch did not have much going on. Just a few patches of bubbles
> on top. I stirred the batch and it did foam up quite a bit. Tonight
> at about 9pm I checked it again, and there were just a few bubble
> patches on top. So, I decided to take an SG reading with my
> hydrometer. Now, this thing is not all that acurate, but it looks to
> me like this batch is sitting at .09 - .092. So, looks like this stuff
> is done for the most part. Man, that was fast at only 3 days. I will
> say that I have this stuff in an upstairs closet, and it is in a room
> that has a couple computers, so it gets a bit warm in here. I will
> have to get a themometer to get a real reading, although I would get
> suprised if it got over 80 up here. Since I got that reading, I
> decided to transfer into my 1 gallon secondary.
>
> The wine itself is still very cloudy. I went ahead and took a sip
> after racking into the jug, and it taste dry to me. And I can
> definately tell there is alcohol. O, lets hope the taste inproves as
> well. :)
>
> A few things to note.
> -I am glad I used a primary that is about 4.2 liters, because I barely
> had enough to fill the entire 1 gallon jug up to 1.5 inches
> under the bung. If I had used Jack's recipe to a T, I would have had
> to find something to top off with.
> -It should be interesting when I have to rack for real. I wasn't to
> conserned this time, but I swished the contents pretty good by messing
> up the start of the syphon. I also backwashed as I attempted to stop
> the syphon. If this had been a real rack with some clear wine, I would
> have clouded it up good.
>
> Day 2 (since yeast added) Batch 2 (white grape/ rasberry) - This stuff
> is still hapily foaming away. I gave it a stir today, and it foamed up
> nicely. Wouldn't be suprised if I rack this stuff to the secondary
> tomorrow, I will give it an SG reading if it isn't doing much.
>
> BBQ
>

How is your wine doing BBQ?

Mine is clearing a lot and looks about like apple juice at this point.

I tasted it (transferring off the sediment) and right now it's mainly a
hint of wine, a solid kick of alcohol, and a truckload of yeast.

I can't wait to see how it turns out when it's actually done.

John F

tripking,

First thanks for the question, and keep me updated on your progress as
well.

The first batch (white grape/peach) is looking pretty much the same as
you describe. Looks pretty clear with a layer of lees on the bottom.
It is still bubbling, although very slowy. Just a few tiny bubbles
hitting the surface every couple of seconds.

The second batch (white grape/ rasberry) is harder to tell as it is a
dark red. It does seem pretty clear when held up to a light. This one
is bubbling a bit more. Larger bubbles, with more hitting the top per
second.

I havn't had a taste since I racked it to the 1 gallon jugs. I will
let them sit in the 1 gallon jugs for another few weeks, and then
figure out what to do. I have a delima in that I only have gallon
jugs, and if I transfer I will have to top up with something.

I have seen a few wines sold in 3 liter bottles, so I may have to get a
few of them so I can rack down. I am almost finished with a 4 liter
bottle of Carlo Rossi Chablis. Once this is done, I will begin
fermentation on another batch. I am hoping I can go from fermenter -->
4 liter bottle --> 1 gallon bottle --> individual wine bottles without
a top up problem. Not sure what my next batch will be. Possibly a
straight up white grape. If either batch turns out as "good" as the
Carlo Rossi, I will be happy. Especially as a first attempt.

Incedentally, the wife and I have recently partaken of a few bottles of
Riesling. Anyone know how we could use some sort of welches
concentrate concoction to get a close approximation of this type of
wine? I must say it is really good!. I like the fruity flavor, and
the sweetness. The wife likes it better than the pinot grigio she has
sworn by for years. Mmm mmm good.

BBQ

Splurge, and buy yourself one of the "4 week" Riesling kits. For a
similar style, with a little more sweetness, try a Piesporter. The
white kits (IMHO) turn out pretty well, considering how inexpensive
they are. Around $1.50/bottle for the ones I buy. You can make
drinkable wine using grape concentrate from the grocery store, but I
doubt you're going to come very close to the taste of a Riesling using
those kinds of ingredients. If you're determined to do it the hard
way, you could try adding some dried elderflowers to the initial
fermentation - they are typically used to impart some floral notes to
the Piesporter kits.

Doug

"Splurge, and buy yourself one of the "4 week" Riesling kits"

That's not the point these are "first attempt" wines......

It happens that I started a Pinot Noir kit a week after this first
batch but I wanted to learn how to use the hydrometer and do the
process at least once before I started the kit.

I only chose this particular recipe because Jack Keller said on his
website that he made it twice one to try it and again because he liked
it...sounded good enough for me.

I do think I'll start a white kit soon but also plan on trying a bunch
more of these 1 gal. grocery store batches cuz it's fun.

John F

On 7 Jun 2005 21:08:22 -0700, "BBQ" > wrote:

>Incedentally, the wife and I have recently partaken of a few bottles of
>Riesling. Anyone know how we could use some sort of welches
>concentrate concoction to get a close approximation of this type of
>wine? I must say it is really good!. I like the fruity flavor, and
>the sweetness. The wife likes it better than the pinot grigio she has
>sworn by for years. Mmm mmm good.
>
>BBQ

Try Welches Frozen 100% White Grape Juice Concentrate using the recipe
at:

http://winemaking.jackkeller.net/reques65.asp

Try it dry...

OK, now I see it about the Riesling...D oh'.

John F