I'm new at winemaking and just made my first two batches. One Welch's
concord red and one Welch's Niagara white. All has gone well so far and
I just got them into 1 gallon carboys with airlocks. So far they were
at about 75 degrees F. Should I continue to keep them at the 75 temp
or would it be better to keep them in the storm cellar at 62 degrees F?
I used 71B yeast and thought I saw a temp range of 60 - 85 degrees for
that yeast. Thanks in advance for any feedback!

Roger Wino-Nouvaux wrote:
> I'm new at winemaking and just made my first two batches. One Welch's
> concord red and one Welch's Niagara white. All has gone well so far and
> I just got them into 1 gallon carboys with airlocks. So far they were
> at about 75 degrees F. Should I continue to keep them at the 75 temp
> or would it be better to keep them in the storm cellar at 62 degrees F?
> I used 71B yeast and thought I saw a temp range of 60 - 85 degrees for
> that yeast. Thanks in advance for any feedback!
>
Hi Roger

If fermentation is complete you want to bulk age your wine at cellar
temperature ~55-65 degrees F. If fermentation is not complete the yeast
will require more heat ~75-85 F to continue to dryness.

HTH

Frank

SPOTLIGHT ON A CURE
Benefiting the Cystic fibrosis foundation


No need to leave the city... We've brought California's wine country to
you!

* SIP Luscious Wines
* SAVOR Gourmet Hors d'oeuvres
* SWAY to Live Music
* MINGLE with Great Company

All the while raising money for an excellent cause - to find a cure for
CF and improve the lives of those currently living with this fatal
disease. More than 90 cents of every dollar raised is invested in
medical research & vital cystic fibrosis programs.
WHEN: Thursday, August 18th 2005
6pm-10pm

WHE San Francisco Film Center
39 Mesa Street, San Francisco, CA (Entry is on Keyes Ave, in The
Presidio)
Free parking

ATTI Happy Hour

TICKETS

* VIP $100
Exclusive tasting of Champagne Henriot, Patz & Hall, and Daumas Gassac
paired with sushi & chocolate
* General Admission $60

Visit our website SPOTLIGHTONACURE.COM to purchase tickets or call
(415)-331-0650
CONTACT: Jennifer Paulson, (415) 331-0650,

PARTICIPATING WINERIES & BREWERIES
Patz & Hall Bella
Champagne Henriot Yalumba
Daumas Gassac Rosenblum
TR Elliot Andrew Lane
Diamond Oaks Rodney Strong
Mendocino Brewing Company

PARTICIPATING GOURMET FOOD PROVIDERS
Sushi Ran Bittersweet Cafe
Divinely D'lish Food Glorious Food
Strauss Ice Cream S.F. Baking Institute

And if you cannot hit the ideal temperature, use the temperature that is
convenient to you. I bet most of us just it the stuff in our house. It
will age just fine, if not optimally, at room temperature (72-78) and few
would ever tell the difference.

Ray

"Frank Mirigliano" > wrote in message
...
> Roger Wino-Nouvaux wrote:
>> I'm new at winemaking and just made my first two batches. One Welch's
>> concord red and one Welch's Niagara white. All has gone well so far and
>> I just got them into 1 gallon carboys with airlocks. So far they were
>> at about 75 degrees F. Should I continue to keep them at the 75 temp
>> or would it be better to keep them in the storm cellar at 62 degrees F?
>> I used 71B yeast and thought I saw a temp range of 60 - 85 degrees for
>> that yeast. Thanks in advance for any feedback!
>>
> Hi Roger
>
> If fermentation is complete you want to bulk age your wine at cellar
> temperature ~55-65 degrees F. If fermentation is not complete the yeast
> will require more heat ~75-85 F to continue to dryness.
>
> HTH
>
> Frank
>

Thanks Frank and Ray ... I appreciate the feedback! Today I
encountered a problem. Several days ago I transfered both the white
and red to secondaries (after 6 days in the primary). The red (made
from Welch's frozen concentrate but had no sulfites) was at s.g. 1.030
but the white (which was from frozen concentrate but apparently
contained sulfites according to the ingredients) was at s.g. 1.045 All
was going well and showed good bubble activity in the airlocks till
today. The red is still doing fine, but the white has "stoped"! The
s.g. on the white is still at s.g.1.035 and appears to be stuck. I am
now wondering if I should have waited longer before transfering to
secondaries ... most of the recipees I have seen say 5 to 7 days.
Should the transfer take place at a specific s.g. level rather than a
specific number of days? If so, what is the proper s.g.? Again,
thanks in advance for any help! (this is fun but I have a lot to
learn). :-)

Roger,
I've made a number of wines over the years with the Welch's frozen
concentrate. Last year, I noticed the batches were getting stuck once I
moved them to a carboy with an airlock - I made the decision the next time
around to not transfer to a carboy with airlock until the SG hit 0. I think
these batches need a bit more oxygen for the yeast to finish the job, so I
keep them in my fermentation container (covered in plastic, and stir 2tx a
day) until they hit 0. I have also started adding 1 tsp of yeast nutrient to
the 1 gallon batch to help the yeast; which is something else I had not done
before. Hope this helps.
Darlene
Wisconsin

"Roger Wino-Nouvaux" > wrote in message
ups.com...
> Thanks Frank and Ray ... I appreciate the feedback! Today I
> encountered a problem. Several days ago I transfered both the white
> and red to secondaries (after 6 days in the primary). The red (made
> from Welch's frozen concentrate but had no sulfites) was at s.g. 1.030
> but the white (which was from frozen concentrate but apparently
> contained sulfites according to the ingredients) was at s.g. 1.045 All
> was going well and showed good bubble activity in the airlocks till
> today. The red is still doing fine, but the white has "stoped"! The
> s.g. on the white is still at s.g.1.035 and appears to be stuck. I am
> now wondering if I should have waited longer before transfering to
> secondaries ... most of the recipees I have seen say 5 to 7 days.
> Should the transfer take place at a specific s.g. level rather than a
> specific number of days? If so, what is the proper s.g.? Again,
> thanks in advance for any help! (this is fun but I have a lot to
> learn). :-)
>

Don't know what is going on here Roger, but I have never had a white frozen
concentrate batch to stick but I have never managed to get a red to finish.
They start at 1.080 and all stick at about 1.030. The opposite our your
experience. Darlene's observations are interesting but I am not sure about
needing more O2. That sounds risky but you can't argue with success.

I discussed this problem with Jack Keller and he suggested that it may be
that in racking out of the primary to secondary I left too much active yeast
behind. He suggested to try stirring the batch before racking and then rack
the cloudy liquid which would have more yeast. After all, you are not
trying to leave fruit pulp behind or worried about clearing the wine at this
stage. It was too late for the batches I had trouble with so I have not
tried his suggestion. The one thing that concerns me about his suggestion
is that I could not restart the stuck batches. I should have been able to
if it was just that I had lost the yeast.

Ray

"Roger Wino-Nouvaux" > wrote in message
ups.com...
> Thanks Frank and Ray ... I appreciate the feedback! Today I
> encountered a problem. Several days ago I transfered both the white
> and red to secondaries (after 6 days in the primary). The red (made
> from Welch's frozen concentrate but had no sulfites) was at s.g. 1.030
> but the white (which was from frozen concentrate but apparently
> contained sulfites according to the ingredients) was at s.g. 1.045 All
> was going well and showed good bubble activity in the airlocks till
> today. The red is still doing fine, but the white has "stoped"! The
> s.g. on the white is still at s.g.1.035 and appears to be stuck. I am
> now wondering if I should have waited longer before transfering to
> secondaries ... most of the recipees I have seen say 5 to 7 days.
> Should the transfer take place at a specific s.g. level rather than a
> specific number of days? If so, what is the proper s.g.? Again,
> thanks in advance for any help! (this is fun but I have a lot to
> learn). :-)
>
>

Ray,
When I first started making these batches from Welch's frozen
concentrate, I would start them in a carboy with a bung and airlock. I was
following Terry's Garey's suggestions in Terry's book and things seemed to
work just fine. Then, I noticed about a year & 1/2 ago, that the batches
started to stick, and I was left with very sweet wines with a very low
alcohol content. For me, most of them are good dry at an SG of 0 or below.
Anyway, I decided to treat them like a wine I would make from scratch
with fruit in a fermentation jug. I would combine all the ingredients as
before, except I would add yeast nutrient. Of course, I would cover it with
plastic, and stir the must 2tx a day. Since I started doing this, I've never
had a batch stick, and I've always been able to get the Welch's red & white
must to ferment to dry. I'm sort-of a scientifically-challenged person, and
I can't tell you why this works. My thoughts were that the yeast nutrient
maybe helped the yeast to complete its task, and/or that by stirring the
must (adding a bit of oxygen) maybe helped the yeast along as well. I don't
believe any of the batches ever spoiled or oxidized, because I always used
Montrachet yeast and they would ferment to dry in 3-5 days.
Maybe, you and Jack can figure out the scientifically correct reasons
why this works, I only know it does. I agree with you Ray, I could never
restart the Welch's batches which stuck, and to this day, I don't know why
they did...?
Darlene

"Ray Calvert" > wrote in message
news
> Don't know what is going on here Roger, but I have never had a white
> frozen concentrate batch to stick but I have never managed to get a red to
> finish. They start at 1.080 and all stick at about 1.030. The opposite
> our your experience. Darlene's observations are interesting but I am not
> sure about needing more O2. That sounds risky but you can't argue with
> success.
>
> I discussed this problem with Jack Keller and he suggested that it may be
> that in racking out of the primary to secondary I left too much active
> yeast behind. He suggested to try stirring the batch before racking and
> then rack the cloudy liquid which would have more yeast. After all, you
> are not trying to leave fruit pulp behind or worried about clearing the
> wine at this stage. It was too late for the batches I had trouble with so
> I have not tried his suggestion. The one thing that concerns me about his
> suggestion is that I could not restart the stuck batches. I should have
> been able to if it was just that I had lost the yeast.
>
> Ray
>
> "Roger Wino-Nouvaux" > wrote in message
> ups.com...
>> Thanks Frank and Ray ... I appreciate the feedback! Today I
>> encountered a problem. Several days ago I transfered both the white
>> and red to secondaries (after 6 days in the primary). The red (made
>> from Welch's frozen concentrate but had no sulfites) was at s.g. 1.030
>> but the white (which was from frozen concentrate but apparently
>> contained sulfites according to the ingredients) was at s.g. 1.045 All
>> was going well and showed good bubble activity in the airlocks till
>> today. The red is still doing fine, but the white has "stoped"! The
>> s.g. on the white is still at s.g.1.035 and appears to be stuck. I am
>> now wondering if I should have waited longer before transfering to
>> secondaries ... most of the recipees I have seen say 5 to 7 days.
>> Should the transfer take place at a specific s.g. level rather than a
>> specific number of days? If so, what is the proper s.g.? Again,
>> thanks in advance for any help! (this is fun but I have a lot to
>> learn). :-)
>>
>>
>
>

In article >, Dar V
> writes
>I've made a number of wines over the years with the Welch's frozen
>concentrate.

Darlene, in an earlier thread you mentioned having made a zucchini wine.
We have masses of these at present (we call them courgettes), so I am
considering making a wine from them. I have white grape juice, both
concentrated and unconcentrated. Could you outline your method please.
--
Alan Gould. North Lincolnshire, UK.

Alan,
I got my original zucchini recipe from Jack's site
http://winemaking.jackkeller.net/index.asp , but I changed it a bit. I would
suggest you take a look at Jack's recipe and mine; and then decide which you
think you'd like best. For example, Jack uses ginger root. I didn't think
I'd like that, so I didn't use it; just as I don't really like the taste of
lemon, so I don't use them when making any wine. Having said that, you
should know that I have not had a chance to really taste the wine. I bottled
my first batch in December, and from what I've read, veggie wines take
longer to reach their potential. I did try it when I bottled it - it tasted
like a basic white wine, but it had quite a kick yet.

Zucchini Wine (1 Gallon recipe)
6-7 quarts of frozen shredded zucchini
1 can of Welch's 100 % white Grape juice
3 1/2 quarts of water (use more water if you have not frozen your
zucchini 4 qts + 1 cup)
4 1/2 cups sugar
1 tsp yeast nutrient
1/4 tsp tannin
1 1/3 tsp acid blend
1/2 tsp pectic enzyme
1 package wine yeast
(After it started fermenting I added 5 ripe bananas - no skins, cut up
in pieces/for more body & just because I had them around and no
one wanted to eat them)

The wine had an 11 % alcohol by volume. It cleared very early, and I didn't
need to fine. I stabilized, added an additional 1/3 cup sugar, and bottled
at 7 months. The second batch I'm currently making is very cloudy, so I will
probably have to fine this batch of wine.
Good-luck
Darlene

"Alan Gould" > wrote in message
...
> In article >, Dar V
> > writes
>>I've made a number of wines over the years with the Welch's frozen
>>concentrate.
>
> Darlene, in an earlier thread you mentioned having made a zucchini wine.
> We have masses of these at present (we call them courgettes), so I am
> considering making a wine from them. I have white grape juice, both
> concentrated and unconcentrated. Could you outline your method please.
> --
> Alan Gould. North Lincolnshire, UK.

Thanks Darlene, as I had planned on coming back to this thread this morning
and asking if you'd post your recipe too. Plan on trying Jacks' to
start, but may try yours too, as I plan on making at least 2-3 batches over
the next month while they're in season(and will do pumpkins in October).
Meant to start on them this month, but didn't think ahead, and am busy
working through several batches of grapefruit wine.

Anyway, thank you for sharing the recipe.

Joel

"Dar V" > wrote in message
...
> Alan,
> I got my original zucchini recipe from Jack's site
> http://winemaking.jackkeller.net/index.asp , but I changed it a bit. I
would
> suggest you take a look at Jack's recipe and mine; and then decide which
you
> think you'd like best. For example, Jack uses ginger root. I didn't think
> I'd like that, so I didn't use it; just as I don't really like the taste
of
> lemon, so I don't use them when making any wine. Having said that, you
> should know that I have not had a chance to really taste the wine. I
bottled
> my first batch in December, and from what I've read, veggie wines take
> longer to reach their potential. I did try it when I bottled it - it
tasted
> like a basic white wine, but it had quite a kick yet.
>
> Zucchini Wine (1 Gallon recipe)
> 6-7 quarts of frozen shredded zucchini
> 1 can of Welch's 100 % white Grape juice
> 3 1/2 quarts of water (use more water if you have not frozen your
> zucchini 4 qts + 1 cup)
> 4 1/2 cups sugar
> 1 tsp yeast nutrient
> 1/4 tsp tannin
> 1 1/3 tsp acid blend
> 1/2 tsp pectic enzyme
> 1 package wine yeast
> (After it started fermenting I added 5 ripe bananas - no skins, cut up
> in pieces/for more body & just because I had them around and no
> one wanted to eat them)
>
> The wine had an 11 % alcohol by volume. It cleared very early, and I
didn't
> need to fine. I stabilized, added an additional 1/3 cup sugar, and bottled
> at 7 months. The second batch I'm currently making is very cloudy, so I
will
> probably have to fine this batch of wine.
> Good-luck
> Darlene
>
> "Alan Gould" > wrote in message
> ...
> > In article >, Dar V
> > > writes
> >>I've made a number of wines over the years with the Welch's frozen
> >>concentrate.
> >
> > Darlene, in an earlier thread you mentioned having made a zucchini wine.
> > We have masses of these at present (we call them courgettes), so I am
> > considering making a wine from them. I have white grape juice, both
> > concentrated and unconcentrated. Could you outline your method please.
> > --
> > Alan Gould. North Lincolnshire, UK.
>
>

Good-luck. I've always wondered if cinnamon sticks would be a good additive
to zucchini wine, because you see it added to baked goods with zucchini in
them. Something I might try in the future.
Let us know how your wine goes.
Darlene

"Joel Sprague" > wrote in message
news:%YlMe.674$UI.427@okepread05...
> Thanks Darlene, as I had planned on coming back to this thread this
> morning
> and asking if you'd post your recipe too. Plan on trying Jacks' to
> start, but may try yours too, as I plan on making at least 2-3 batches
> over
> the next month while they're in season(and will do pumpkins in October).
> Meant to start on them this month, but didn't think ahead, and am busy
> working through several batches of grapefruit wine.
>
> Anyway, thank you for sharing the recipe.
>
> Joel
>
> "Dar V" > wrote in message
> ...
>> Alan,
>> I got my original zucchini recipe from Jack's site
>> http://winemaking.jackkeller.net/index.asp , but I changed it a bit. I
> would
>> suggest you take a look at Jack's recipe and mine; and then decide which
> you
>> think you'd like best. For example, Jack uses ginger root. I didn't think
>> I'd like that, so I didn't use it; just as I don't really like the taste
> of
>> lemon, so I don't use them when making any wine. Having said that, you
>> should know that I have not had a chance to really taste the wine. I
> bottled
>> my first batch in December, and from what I've read, veggie wines take
>> longer to reach their potential. I did try it when I bottled it - it
> tasted
>> like a basic white wine, but it had quite a kick yet.
>>
>> Zucchini Wine (1 Gallon recipe)
>> 6-7 quarts of frozen shredded zucchini
>> 1 can of Welch's 100 % white Grape juice
>> 3 1/2 quarts of water (use more water if you have not frozen your
>> zucchini 4 qts + 1 cup)
>> 4 1/2 cups sugar
>> 1 tsp yeast nutrient
>> 1/4 tsp tannin
>> 1 1/3 tsp acid blend
>> 1/2 tsp pectic enzyme
>> 1 package wine yeast
>> (After it started fermenting I added 5 ripe bananas - no skins, cut
>> up
>> in pieces/for more body & just because I had them around and no
>> one wanted to eat them)
>>
>> The wine had an 11 % alcohol by volume. It cleared very early, and I
> didn't
>> need to fine. I stabilized, added an additional 1/3 cup sugar, and
>> bottled
>> at 7 months. The second batch I'm currently making is very cloudy, so I
> will
>> probably have to fine this batch of wine.
>> Good-luck
>> Darlene
>>
>> "Alan Gould" > wrote in message
>> ...
>> > In article >, Dar V
>> > > writes
>> >>I've made a number of wines over the years with the Welch's frozen
>> >>concentrate.
>> >
>> > Darlene, in an earlier thread you mentioned having made a zucchini
>> > wine.
>> > We have masses of these at present (we call them courgettes), so I am
>> > considering making a wine from them. I have white grape juice, both
>> > concentrated and unconcentrated. Could you outline your method please.
>> > --
>> > Alan Gould. North Lincolnshire, UK.
>>
>>
>
>

Ask me again in a year or so when they're ready to drink and I'll be happy
to.

That's really my only complaint about this hobby, the months or years
between start and end of a project is a little grating.

Joel

"Dar V" > wrote in message
...
> Good-luck. I've always wondered if cinnamon sticks would be a good
additive
> to zucchini wine, because you see it added to baked goods with zucchini in
> them. Something I might try in the future.
> Let us know how your wine goes.
> Darlene
>
> "Joel Sprague" > wrote in message
> news:%YlMe.674$UI.427@okepread05...
> > Thanks Darlene, as I had planned on coming back to this thread this
> > morning
> > and asking if you'd post your recipe too. Plan on trying Jacks' to
> > start, but may try yours too, as I plan on making at least 2-3 batches
> > over
> > the next month while they're in season(and will do pumpkins in October).
> > Meant to start on them this month, but didn't think ahead, and am busy
> > working through several batches of grapefruit wine.
> >
> > Anyway, thank you for sharing the recipe.
> >
> > Joel
> >
> > "Dar V" > wrote in message
> > ...
> >> Alan,
> >> I got my original zucchini recipe from Jack's site
> >> http://winemaking.jackkeller.net/index.asp , but I changed it a bit. I
> > would
> >> suggest you take a look at Jack's recipe and mine; and then decide
which
> > you
> >> think you'd like best. For example, Jack uses ginger root. I didn't
think
> >> I'd like that, so I didn't use it; just as I don't really like the
taste
> > of
> >> lemon, so I don't use them when making any wine. Having said that, you
> >> should know that I have not had a chance to really taste the wine. I
> > bottled
> >> my first batch in December, and from what I've read, veggie wines take
> >> longer to reach their potential. I did try it when I bottled it - it
> > tasted
> >> like a basic white wine, but it had quite a kick yet.
> >>
> >> Zucchini Wine (1 Gallon recipe)
> >> 6-7 quarts of frozen shredded zucchini
> >> 1 can of Welch's 100 % white Grape juice
> >> 3 1/2 quarts of water (use more water if you have not frozen your
> >> zucchini 4 qts + 1 cup)
> >> 4 1/2 cups sugar
> >> 1 tsp yeast nutrient
> >> 1/4 tsp tannin
> >> 1 1/3 tsp acid blend
> >> 1/2 tsp pectic enzyme
> >> 1 package wine yeast
> >> (After it started fermenting I added 5 ripe bananas - no skins, cut
> >> up
> >> in pieces/for more body & just because I had them around and
no
> >> one wanted to eat them)
> >>
> >> The wine had an 11 % alcohol by volume. It cleared very early, and I
> > didn't
> >> need to fine. I stabilized, added an additional 1/3 cup sugar, and
> >> bottled
> >> at 7 months. The second batch I'm currently making is very cloudy, so I
> > will
> >> probably have to fine this batch of wine.
> >> Good-luck
> >> Darlene
> >>
> >> "Alan Gould" > wrote in message
> >> ...
> >> > In article >, Dar V
> >> > > writes
> >> >>I've made a number of wines over the years with the Welch's frozen
> >> >>concentrate.
> >> >
> >> > Darlene, in an earlier thread you mentioned having made a zucchini
> >> > wine.
> >> > We have masses of these at present (we call them courgettes), so I am
> >> > considering making a wine from them. I have white grape juice, both
> >> > concentrated and unconcentrated. Could you outline your method
please.
> >> > --
> >> > Alan Gould. North Lincolnshire, UK.
> >>
> >>
> >
> >
>
>

If you can ferment them out in 3-5 days, you are probably safe from
oxidation. One other trick you might consider is that after the
fermentation starts slowing down and SG is drops below 1.020, you might try
laying a layer of plastic wrap on top of the fermenting must. Just float it
on top of it and let the extra run up the sides of the bucket. Any CO2
coming off will find a way out around the edges but the plastic will form an
imperfect barrier to O2 that should slow down the oxidation. Bubbles will
form under the wrap but those are, of course, CO2 and only improve the
barrier. I have used this when doing extended soak with grapes. I cannot
swear it helps but it seamed logical to me.

As far as the science of why they stick, from discussions that have taken
place, it sounds like they have changed their processing methods and not for
the better of the winemaker!

Ray

"Dar V" > wrote in message
...
> Ray,
> When I first started making these batches from Welch's frozen
> concentrate, I would start them in a carboy with a bung and airlock. I was
> following Terry's Garey's suggestions in Terry's book and things seemed to
> work just fine. Then, I noticed about a year & 1/2 ago, that the batches
> started to stick, and I was left with very sweet wines with a very low
> alcohol content. For me, most of them are good dry at an SG of 0 or below.
> Anyway, I decided to treat them like a wine I would make from scratch
> with fruit in a fermentation jug. I would combine all the ingredients as
> before, except I would add yeast nutrient. Of course, I would cover it
> with plastic, and stir the must 2tx a day. Since I started doing this,
> I've never had a batch stick, and I've always been able to get the Welch's
> red & white must to ferment to dry. I'm sort-of a
> scientifically-challenged person, and I can't tell you why this works. My
> thoughts were that the yeast nutrient maybe helped the yeast to complete
> its task, and/or that by stirring the must (adding a bit of oxygen) maybe
> helped the yeast along as well. I don't believe any of the batches ever
> spoiled or oxidized, because I always used Montrachet yeast and they would
> ferment to dry in 3-5 days.
> Maybe, you and Jack can figure out the scientifically correct reasons
> why this works, I only know it does. I agree with you Ray, I could never
> restart the Welch's batches which stuck, and to this day, I don't know why
> they did...?
> Darlene
>
>

Thanks for the other trick you mentioned. You know, that's the only thing I
can think of too - is that the company is doing something different in their
processing methods, and naturally, it isn't a good thing for winemakers. At
first, you know, I kept thinking it was just me this was happening to, but
the more I hear around here, it seems to be happening all over. Even as we
speak, I'm starting a new batch of Welch's 100% White Grape Raspberry.
Darlene ;o)

"Ray Calvert" > wrote in message
t...
> If you can ferment them out in 3-5 days, you are probably safe from
> oxidation. One other trick you might consider is that after the
> fermentation starts slowing down and SG is drops below 1.020, you might
> try laying a layer of plastic wrap on top of the fermenting must. Just
> float it on top of it and let the extra run up the sides of the bucket.
> Any CO2 coming off will find a way out around the edges but the plastic
> will form an imperfect barrier to O2 that should slow down the oxidation.
> Bubbles will form under the wrap but those are, of course, CO2 and only
> improve the barrier. I have used this when doing extended soak with
> grapes. I cannot swear it helps but it seamed logical to me.
>
> As far as the science of why they stick, from discussions that have taken
> place, it sounds like they have changed their processing methods and not
> for the better of the winemaker!
>
> Ray
>
> "Dar V" > wrote in message
> ...
>> Ray,
>> When I first started making these batches from Welch's frozen
>> concentrate, I would start them in a carboy with a bung and airlock. I
>> was following Terry's Garey's suggestions in Terry's book and things
>> seemed to work just fine. Then, I noticed about a year & 1/2 ago, that
>> the batches started to stick, and I was left with very sweet wines with a
>> very low alcohol content. For me, most of them are good dry at an SG of 0
>> or below.
>> Anyway, I decided to treat them like a wine I would make from scratch
>> with fruit in a fermentation jug. I would combine all the ingredients as
>> before, except I would add yeast nutrient. Of course, I would cover it
>> with plastic, and stir the must 2tx a day. Since I started doing this,
>> I've never had a batch stick, and I've always been able to get the
>> Welch's red & white must to ferment to dry. I'm sort-of a
>> scientifically-challenged person, and I can't tell you why this works. My
>> thoughts were that the yeast nutrient maybe helped the yeast to complete
>> its task, and/or that by stirring the must (adding a bit of oxygen) maybe
>> helped the yeast along as well. I don't believe any of the batches ever
>> spoiled or oxidized, because I always used Montrachet yeast and they
>> would ferment to dry in 3-5 days.
>> Maybe, you and Jack can figure out the scientifically correct reasons
>> why this works, I only know it does. I agree with you Ray, I could never
>> restart the Welch's batches which stuck, and to this day, I don't know
>> why they did...?
>> Darlene
>>
>>
>
>

In article >, Dar V
> writes
>Alan,
> I got my original zucchini recipe from Jack's site
>http://winemaking.jackkeller.net/index.asp

Thanks Dar, I'll work out a method from your's and Jack's, they both
sound good. I made a wine from neat cucumber juice once when we had a
big surplus of them. It must have been good, I can't recall drinking it!
--
Alan Gould. North Lincolnshire, UK.

Thanks Ray and Darlene for your responses. I have read a lot of the
older group postings and have read a lot of your responses to others
and am very impressed with your willingness to help and your knowledge
of winemaking. Being new at this, it can get scary when things go
wrong and have nowhere to go for help ....thanks for helping people
like me!

I have read a few books from the library, read everything on Jack
Keller's website (several times over), read Lum Eisenman's manual,
etc. but still have no hands on experience. When my Welch's Niagara
"stuck" I had no idea what I had done wrong (I have not yet
developed any confidence doing this). It is comforting to know that
others have had similar problems. Thanks again for your feedback and
for sharing your experiences.

I did add a teaspoon of nutrient to each gallon batch and I did "stir
and pour" into the secondaries (rather than rack off the lees). I
start rather high with an s.g. of 1.105 however but the Lalvin 71B-1122
should have been able to handle it ... I would think.

I followed Jack Keller's procedures for re-starting a stuck
fermentation (used Lalvin 1118 PDM which I understand is good for
starting a stuck fermentation). It still looked like it was not going
to restart. It was very active until I put it into the main batch.
Then it seemed to die again. Then as a last resort I put it back in a
carboy without an airlock and put it in a very warm place (82 degrees)
and suddenly it started fermenting again! We'll see what happens
now.

My Welch's Red (Concord) is now just about finished ... below s.g.
1.000 but still fermenting under the airlock.

My next project is to process my Concords (from my Garden). Then on to
a Kit.

Thanks again for your help.

Roger,
I'm glad to hear things are working out for you. Good-luck with the Concords
from your garden - I'm jealous, I have a fair-sized garden, but not enough
room for vines. This is a great group. They helped me when I was a new to
this hobby, so I'm happy to pass on what I've learned from everyone here.
Hope to see you on this site in the future.
Darlene

"Roger Wino-Nouvaux" > wrote in message
oups.com...
> Thanks Ray and Darlene for your responses. I have read a lot of the
> older group postings and have read a lot of your responses to others
> and am very impressed with your willingness to help and your knowledge
> of winemaking. Being new at this, it can get scary when things go
> wrong and have nowhere to go for help ....thanks for helping people
> like me!
>
> I have read a few books from the library, read everything on Jack
> Keller's website (several times over), read Lum Eisenman's manual,
> etc. but still have no hands on experience. When my Welch's Niagara
> "stuck" I had no idea what I had done wrong (I have not yet
> developed any confidence doing this). It is comforting to know that
> others have had similar problems. Thanks again for your feedback and
> for sharing your experiences.
>
> I did add a teaspoon of nutrient to each gallon batch and I did "stir
> and pour" into the secondaries (rather than rack off the lees). I
> start rather high with an s.g. of 1.105 however but the Lalvin 71B-1122
> should have been able to handle it ... I would think.
>
> I followed Jack Keller's procedures for re-starting a stuck
> fermentation (used Lalvin 1118 PDM which I understand is good for
> starting a stuck fermentation). It still looked like it was not going
> to restart. It was very active until I put it into the main batch.
> Then it seemed to die again. Then as a last resort I put it back in a
> carboy without an airlock and put it in a very warm place (82 degrees)
> and suddenly it started fermenting again! We'll see what happens
> now.
>
> My Welch's Red (Concord) is now just about finished ... below s.g.
> 1.000 but still fermenting under the airlock.
>
> My next project is to process my Concords (from my Garden). Then on to
> a Kit.
>
> Thanks again for your help.
>