Peach/ white cranberry juice

Donatelo · Jan 8, 2018

I bought two 64 oz. bottles of this juice. It is a very delightful taste and I am going to make a gallon of wine with this. What juice/ water ratio should I use to produce a full bodied summer wine? I have a specific gravity of 1.038 with just the juice. Is a SG of 1.100 too high? I plan to age it down to dry then back sweeten a little.
I plan to use yeast energizer, nutrient, and pectic enzyme before addition of Premiere Cuvee yeast. Do yo think it would benefit from some tannin and how much, if at all? I also have some oak chips.

salcoco · Jan 8, 2018

I would not add any water. get more juice for the gallon. 1/4 tsp tannin should do the trick. I would stay at a sg of 1085 the alcohol may overcome the final taste if higher.

Donatelo · Jan 9, 2018

I have two(2) 64 oz bottles. That makes a gallon in my world. The current Sg is 1.038. I can add sugar to raise that to 1.085. 1/4 tsp of tannin it is.
I like Premier Cuvee yeast for its active ferment quality. Would you go with 1118 instead?

salcoco · Jan 9, 2018

my bad on the oz versus gallon, realized after I posted. I believe the Curvee is same as EC1118 but made by Red Star instead of Lamand.

Donatelo · Jan 9, 2018

Premier Cuv'ee is produced by Red Star in Belgium. It is used to produce wines 14 to 16% alcohol, thus much better for stuck fermentations. Ec1118 is more sensitive to alcohol, producing to 12%.
I was curious about the use of tannin and oak chips for the juice.

GreenEnvy22 · Jan 9, 2018

Donatelo said:
Premier Cuv'ee is produced by Red Star in Belgium. It is used to produce wines 14 to 16% alcohol, thus much better for stuck fermentations. Ec1118 is more sensitive to alcohol, producing to 12%.
I was curious about the use of tannin and oak chips for the juice.

ec1118 is good upto about 18%, which is why it's in most kits, very flexible and reliable.
If you want to get a gallon finished I'd add another 32oz or so of juice. For alcohol I don't like to go above 15%, usually more around 13%.

Donatelo · Jan 9, 2018

I already have a full gallon of juice. I won't push it past 12%. It is a question about tannin and oak chips. I don't think that I will raise the SG past 1.090

salcoco · Jan 10, 2018

use the powdered tannin prefermentation it will give more body to the wine , if not satisfied use the oak chips in secondary. normally a fruit wine is not oaked during bulk aging.