Concentrates

[Jerry1]

Arethe Welches grape concentrates an acceptable substitute for use in recipes that call for use of white/red concentrates? I have no place locally to buy concentrates except for the food stores. George is 125 miles away.

 

[Jerry1]

Surely someone has an answer. Or was this too dumb of a question?

 

[Brent2489]

George does ship!!

 

[Jerry1]

Brent, I understand about Geo shipping. Trust me on that, everything I have has been purchased from Geo. But it doesn't make sense to order a cup or half pint of concentrate. Also, oncea tin is opened I have to do something with the rest of the juice. Dought if It can be refrozen.

 

[Rocky]

Jerry,


The only caution that I would give is that Welch's concentrates are usually either red or white Concord, which has a very distinctive taste. If that taste travels through to your wine and you are okay with it, there should be no problem. I have made a Concord Grape wine using Welch's 100% Grape Juice. It had to be back sweetened slightly, but I like it. It does, however, taste distinctively of Concord Grape.

 

[SBWs]

It's not going to make the same wine but that doesn't mean it's not going to be good. Welches is all I use if I add any grape to my fruit wines (1 can per gallon). Now for the however, I normally add more fruit and forget about the grape concentrate. If I want more body I add light dry malt, IMO it doesn't add other flavors for the fruit to compete with.

 

[Rocky]

It's not going to make the same wine but that doesn't mean it's not going to be good. Welches is all I use if I add any grape to my fruit wines (1 can per gallon). Now for the however, I normally add more fruit and forget about the grape concentrate. If I want more body I add light dry malt, IMO it doesn't add other flavors for the fruit to compete with.

Scott, This is something new to me. Can you give us more details in exactly what you do here? What type of malt, where do you get it, when do you add it, etc.? How does this add body to the wine? Sounds interesting, but I would like to know more about it.

 

[SBWs]

It's something I learned while browsing Jack Keller's Blog. (If you scroll down his blog til you come to the picture of him holding a bunch of metals you will see the recipe) I came across a recipe he had on there for a blueberry wine he had entered into a competition (and won with) and it had the light dry malt in it. I normally add a cup to 3 gallons. I got it from George's but you can get it at any place that sells beer brewing supplies. It's called light dry malt. Not sure of the how it adds body I'd say it's something along the line of adding flour to water to make gravy. I am somewhat new to this but I've used it in a port style berry ( a lot of port recipes have it in them) and a blueberry and blackberry wine so far. They all have good body and are smoother than others I've made so far.The recipe I used for my blueberry is on my blog @ http://shellybellywines.wordpress.com/

 

[Wayne1]

Other forum members have written about this and have recommended using the extra light malt to avoid a beer taste. Maybe regular light malt would work as well - I have not tried that. I used extra light once - the main challenge was getting it to dissolve.

 

[Rocky]

Interesting. It never hurts to have too many tools in ones tool box. Thank you for the information.

 

[SBWs]

Wayne, I just went and check the label on my dry malt. It is the Extra Light Dry Malt. I'll have to change my recipe on my blog, I use extra light Jack's recipe calls for light dry malt. I remembered as soon as I read your post, I went with the extra light because of what others had posted at the time on here.