Dumb question....., but hey, I gotta ask.

Has anyone made a batch of red wine using store bought grape juice (with no
preservatives except citric acid) as part of the ingredients?

I'm thinking this. My recipe calls for (per gallon amount)
· 5 lbs of Concorde grapes

· 2 quarts of water

· 2 lbs of sugar



So what if I substituted some of the water with grape juice, for a more full
body in the finished product?



Just some thoughts that I'd like ya'll's opinion on.



Robert

Go to Jack Keller's website (http://winemaking.jackkeller.net/), and he has
recipes for wine from frozen grape juice concentrate. I have made three
one-gallon batches with different types of juice, and it works fine. Not
the best wine I've ever tasted, but not the worst, either.


"Robert Lewis" > wrote in message
hlink.net...
> Dumb question....., but hey, I gotta ask.
>
> Has anyone made a batch of red wine using store bought grape juice (with
> no preservatives except citric acid) as part of the ingredients?
>
> I'm thinking this. My recipe calls for (per gallon amount)
> · 5 lbs of Concorde grapes
>
> · 2 quarts of water
>
> · 2 lbs of sugar
>
>
>
> So what if I substituted some of the water with grape juice, for a more
> full body in the finished product?
>
>
>
> Just some thoughts that I'd like ya'll's opinion on.
>
>
>
> Robert
>
>
>
>
>
>

Yes, use frozen concord grape concentrate. It should not have the
preservatives. Be careful about trying to pick up the body of concord wine.
That stuff typically has plenty of body.

Ray

"Matthew Givens" > wrote in message
...
> Go to Jack Keller's website (http://winemaking.jackkeller.net/), and he
> has recipes for wine from frozen grape juice concentrate. I have made
> three one-gallon batches with different types of juice, and it works fine.
> Not the best wine I've ever tasted, but not the worst, either.
>
>
> "Robert Lewis" > wrote in message
> hlink.net...
>> Dumb question....., but hey, I gotta ask.
>>
>> Has anyone made a batch of red wine using store bought grape juice (with
>> no preservatives except citric acid) as part of the ingredients?
>>
>> I'm thinking this. My recipe calls for (per gallon amount)
>> · 5 lbs of Concorde grapes
>>
>> · 2 quarts of water
>>
>> · 2 lbs of sugar
>>
>>
>>
>> So what if I substituted some of the water with grape juice, for a more
>> full body in the finished product?
>>
>>
>>
>> Just some thoughts that I'd like ya'll's opinion on.
>>
>>
>>
>> Robert
>>
>>
>>
>>
>>
>>
>
>

Maybe a little off topic if you are just asking about adding a can to
existing wine.

I have experimented with this plenty of times with Welch's Concord and Fruit
Cocktail but it never really turned out that great. It will produce a
drinkable wine but not enjoyable if you ask me. I have tried it with a few
different kinds of yeast and still not too good.

I will say though, it is funny that this thread just popped up again. It's
a common one. I just took out some Welch's last night that I have had
sitting in a jug for about 8 or 9 months now just to taste. It tasted a lot
better than it did a few months ago when I last tried it. So maybe it just
needs to age.

I'll tell you what turned out really good though. With 2 cans of frozen
Harris Teeter apple juice some sugar to bring the gravity to 1090 (if I
remember correctly) and finishing sweet (cant remember the gravity). This
turned out really good. Not too sweet but much apple flavor.

I did another apple but substituting the white sugar for brown. This was
really harsh for a long time but after almost a year it has mellowed out and
tasted pretty good.

David




"Ray Calvert" > wrote in message
. ..
> Yes, use frozen concord grape concentrate. It should not have the
> preservatives. Be careful about trying to pick up the body of concord
wine.
> That stuff typically has plenty of body.
>
> Ray
>
> "Matthew Givens" > wrote in message
> ...
> > Go to Jack Keller's website (http://winemaking.jackkeller.net/), and he
> > has recipes for wine from frozen grape juice concentrate. I have made
> > three one-gallon batches with different types of juice, and it works
fine.
> > Not the best wine I've ever tasted, but not the worst, either.
> >
> >
> > "Robert Lewis" > wrote in message
> > hlink.net...
> >> Dumb question....., but hey, I gotta ask.
> >>
> >> Has anyone made a batch of red wine using store bought grape juice
(with
> >> no preservatives except citric acid) as part of the ingredients?
> >>
> >> I'm thinking this. My recipe calls for (per gallon amount)
> >> · 5 lbs of Concorde grapes
> >>
> >> · 2 quarts of water
> >>
> >> · 2 lbs of sugar
> >>
> >>
> >>
> >> So what if I substituted some of the water with grape juice, for a more
> >> full body in the finished product?
> >>
> >>
> >>
> >> Just some thoughts that I'd like ya'll's opinion on.
> >>
> >>
> >>
> >> Robert
> >>
> >>
> >>
> >>
> >>
> >>
> >
> >
>
>

David,
There are those of us who like the Welch's when it is a bit older than 8 or
9 months. I've had some at 1 1/2 years which I thought was very good. I
think it all depends on one's taste.
Darlene

"David J." > wrote in message
om...
> Maybe a little off topic if you are just asking about adding a can to
> existing wine.
>
> I have experimented with this plenty of times with Welch's Concord and
> Fruit
> Cocktail but it never really turned out that great. It will produce a
> drinkable wine but not enjoyable if you ask me. I have tried it with a
> few
> different kinds of yeast and still not too good.
>
> I will say though, it is funny that this thread just popped up again.
> It's
> a common one. I just took out some Welch's last night that I have had
> sitting in a jug for about 8 or 9 months now just to taste. It tasted a
> lot
> better than it did a few months ago when I last tried it. So maybe it
> just
> needs to age.
>
> I'll tell you what turned out really good though. With 2 cans of frozen
> Harris Teeter apple juice some sugar to bring the gravity to 1090 (if I
> remember correctly) and finishing sweet (cant remember the gravity). This
> turned out really good. Not too sweet but much apple flavor.
>
> I did another apple but substituting the white sugar for brown. This was
> really harsh for a long time but after almost a year it has mellowed out
> and
> tasted pretty good.
>
> David
>
>
>
>
> "Ray Calvert" > wrote in message
> . ..
>> Yes, use frozen concord grape concentrate. It should not have the
>> preservatives. Be careful about trying to pick up the body of concord
> wine.
>> That stuff typically has plenty of body.
>>
>> Ray
>>
>> "Matthew Givens" > wrote in message
>> ...
>> > Go to Jack Keller's website (http://winemaking.jackkeller.net/), and he
>> > has recipes for wine from frozen grape juice concentrate. I have made
>> > three one-gallon batches with different types of juice, and it works
> fine.
>> > Not the best wine I've ever tasted, but not the worst, either.
>> >
>> >
>> > "Robert Lewis" > wrote in message
>> > hlink.net...
>> >> Dumb question....., but hey, I gotta ask.
>> >>
>> >> Has anyone made a batch of red wine using store bought grape juice
> (with
>> >> no preservatives except citric acid) as part of the ingredients?
>> >>
>> >> I'm thinking this. My recipe calls for (per gallon amount)
>> >> · 5 lbs of Concorde grapes
>> >>
>> >> · 2 quarts of water
>> >>
>> >> · 2 lbs of sugar
>> >>
>> >>
>> >>
>> >> So what if I substituted some of the water with grape juice, for a
>> >> more
>> >> full body in the finished product?
>> >>
>> >>
>> >>
>> >> Just some thoughts that I'd like ya'll's opinion on.
>> >>
>> >>
>> >>
>> >> Robert
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >
>> >
>>
>>
>
>

Oh I'm sure. Like I said the one I opened at 8 or 9 months was decent.
I'll check it again in a few more months.

David



"Dar V" > wrote in message
...
> David,
> There are those of us who like the Welch's when it is a bit older than 8
or
> 9 months. I've had some at 1 1/2 years which I thought was very good. I
> think it all depends on one's taste.
> Darlene
>
> "David J." > wrote in message
> om...
> > Maybe a little off topic if you are just asking about adding a can to
> > existing wine.
> >
> > I have experimented with this plenty of times with Welch's Concord and
> > Fruit
> > Cocktail but it never really turned out that great. It will produce a
> > drinkable wine but not enjoyable if you ask me. I have tried it with a
> > few
> > different kinds of yeast and still not too good.
> >
> > I will say though, it is funny that this thread just popped up again.
> > It's
> > a common one. I just took out some Welch's last night that I have had
> > sitting in a jug for about 8 or 9 months now just to taste. It tasted a
> > lot
> > better than it did a few months ago when I last tried it. So maybe it
> > just
> > needs to age.
> >
> > I'll tell you what turned out really good though. With 2 cans of
frozen
> > Harris Teeter apple juice some sugar to bring the gravity to 1090 (if I
> > remember correctly) and finishing sweet (cant remember the gravity).
This
> > turned out really good. Not too sweet but much apple flavor.
> >
> > I did another apple but substituting the white sugar for brown. This
was
> > really harsh for a long time but after almost a year it has mellowed out
> > and
> > tasted pretty good.
> >
> > David
> >
> >
> >
> >
> > "Ray Calvert" > wrote in message
> > . ..
> >> Yes, use frozen concord grape concentrate. It should not have the
> >> preservatives. Be careful about trying to pick up the body of concord
> > wine.
> >> That stuff typically has plenty of body.
> >>
> >> Ray
> >>
> >> "Matthew Givens" > wrote in message
> >> ...
> >> > Go to Jack Keller's website (http://winemaking.jackkeller.net/), and
he
> >> > has recipes for wine from frozen grape juice concentrate. I have
made
> >> > three one-gallon batches with different types of juice, and it works
> > fine.
> >> > Not the best wine I've ever tasted, but not the worst, either.
> >> >
> >> >
> >> > "Robert Lewis" > wrote in message
> >> > hlink.net...
> >> >> Dumb question....., but hey, I gotta ask.
> >> >>
> >> >> Has anyone made a batch of red wine using store bought grape juice
> > (with
> >> >> no preservatives except citric acid) as part of the ingredients?
> >> >>
> >> >> I'm thinking this. My recipe calls for (per gallon amount)
> >> >> · 5 lbs of Concorde grapes
> >> >>
> >> >> · 2 quarts of water
> >> >>
> >> >> · 2 lbs of sugar
> >> >>
> >> >>
> >> >>
> >> >> So what if I substituted some of the water with grape juice, for a
> >> >> more
> >> >> full body in the finished product?
> >> >>
> >> >>
> >> >>
> >> >> Just some thoughts that I'd like ya'll's opinion on.
> >> >>
> >> >>
> >> >>
> >> >> Robert
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >
> >> >
> >>
> >>
> >
> >
>
>

David, I have had similar experiences with Welch's Concord. But try the
Welch's Niagara white. It is actually excellent. Even when dry it finishes
slightly sweet. Very nice at 2 to 10 months old. Then it starts to
decline. Check the recipe on Jack Keller's site.

Ray

"David J." > wrote in message
om...
> Maybe a little off topic if you are just asking about adding a can to
> existing wine.
>
> I have experimented with this plenty of times with Welch's Concord and
> Fruit
> Cocktail but it never really turned out that great. It will produce a
> drinkable wine but not enjoyable if you ask me. I have tried it with a
> few
> different kinds of yeast and still not too good.
>
> I will say though, it is funny that this thread just popped up again.
> It's
> a common one. I just took out some Welch's last night that I have had
> sitting in a jug for about 8 or 9 months now just to taste. It tasted a
> lot
> better than it did a few months ago when I last tried it. So maybe it
> just
> needs to age.
>
> I'll tell you what turned out really good though. With 2 cans of frozen
> Harris Teeter apple juice some sugar to bring the gravity to 1090 (if I
> remember correctly) and finishing sweet (cant remember the gravity). This
> turned out really good. Not too sweet but much apple flavor.
>
> I did another apple but substituting the white sugar for brown. This was
> really harsh for a long time but after almost a year it has mellowed out
> and
> tasted pretty good.
>
> David
>
>
>
>
> "Ray Calvert" > wrote in message
> . ..
>> Yes, use frozen concord grape concentrate. It should not have the
>> preservatives. Be careful about trying to pick up the body of concord
> wine.
>> That stuff typically has plenty of body.
>>
>> Ray
>>
>> "Matthew Givens" > wrote in message
>> ...
>> > Go to Jack Keller's website (http://winemaking.jackkeller.net/), and he
>> > has recipes for wine from frozen grape juice concentrate. I have made
>> > three one-gallon batches with different types of juice, and it works
> fine.
>> > Not the best wine I've ever tasted, but not the worst, either.
>> >
>> >
>> > "Robert Lewis" > wrote in message
>> > hlink.net...
>> >> Dumb question....., but hey, I gotta ask.
>> >>
>> >> Has anyone made a batch of red wine using store bought grape juice
> (with
>> >> no preservatives except citric acid) as part of the ingredients?
>> >>
>> >> I'm thinking this. My recipe calls for (per gallon amount)
>> >> · 5 lbs of Concorde grapes
>> >>
>> >> · 2 quarts of water
>> >>
>> >> · 2 lbs of sugar
>> >>
>> >>
>> >>
>> >> So what if I substituted some of the water with grape juice, for a
>> >> more
>> >> full body in the finished product?
>> >>
>> >>
>> >>
>> >> Just some thoughts that I'd like ya'll's opinion on.
>> >>
>> >>
>> >>
>> >> Robert
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >
>> >
>>
>>
>
>