question on concentrated juice

[fuzzmeister]

I would like to try and make wine from concentrated juice, now this is the first time I have ever tried to make wine from juice. I have made a few wine kits that turned out good, so my question is if it has ascorbic acid, in it can you use it, will it ferment? the concentrated juice is a blend of grape, cranberry, apple, and raspberry, juice it was on sale at the store, has anyone out there got a recipie for this type of wine?

 

[arcticsid]

Hey Fuzz, I've made several batches using the frozen concentrates. Heres what I have going now. Use 3 cans to make a gallon.

I used Dole 100% juice froze concentrate.(read the ingredients on the cans. You want 100% juice, abscorbic/citricacid is okay, be sure it doesn't list any sorbate or preservatives, sulphite, etc.)

4 cans Pine/Orange/Mango
3 cans Pine/Orange?Banana
3 cans Pine/orange/strawberry

That made about 3.25 gallons or so.

6 cups gran sugar
1/4 tsp k-meta
2 tsp Pectin Enzyme
1/4 teaspoon yeast energizer

It is in a fermenting bucket. I stired the hell out of it and let it sit about 14 hours. SG 1.090

I pitched one sachet of Premier Cuvee, rehydrated. And it took off like a rocket. I have the lid just resting on the bucket. On day two it was going so good when I peaked in on it it was rolling damn near like boiling water. This should be a good one!

I like using the concentrates for now, may take the plunge and try a kit, but for now these concentrates are affordable. The juice I used were $2/ can, but you can usually get them a little cheaper. This is the third time I've used this Premier Cuvee, I know very little about different yeasts but this Premier rocks!

Good luck, keep us posted
Troy

 

[Manimal]

Ascorbic acid is just vitamin C... It poses no problem.

 

[fuzzmeister]

Hey arcticsid thanks for the response I want to make 1 gallon for my first batch, just in case I have to pour it down the drain. I was terrible in my chemistry class, so if it turns out I can keep notes, and always make a bigger batch next time, so I should add one can, or two cans, to make one gallon, and is water added to make up the difference, or is the whole one gallon all juice?

 

[fuzzmeister]

sorry arcticsid I got my numbers confused what I should of asked was to use 3 cans of juice or four cans to make one gallon

 

[arcticsid]

I always used 3, add enough water to make a gallon. I've heard some in here mention using 4/gallon, but I've always just used 3. Remember the sugar is going to take up some volume.

 

[fuzzmeister]

Troy When do you take your SG test right after you stirred it all togrther, or after you let it sit for 14 hours

 

[arcticsid]

Personnally I test it before it rests to get the SG where I want and then I can add more sugar if necessary. The sugar content isn't going to change after resting, it'll only begin changing after it begins to ferment.

 

[fuzzmeister]

Troy as I am not familiar with making wine from scratch what do you expect the alchol content to be on this recipie?

 

[arcticsid]

Starting Sg of 1.090 is a potential alcohol of 13%. The recipe i mentioned above has came down to 1.000 so I should get all of 13% from it.

 

[Wade E]

I typically figure that a yeast will fizzle out at approx. .996 so the abv will be more like 12.3% and thats a very respectable abv and will last on your shelf for years.