welches grape questions

[jswordy]

I dont really like the Welch's red wine. I have not tried it with 3 cans only 2. But I do like the White. I might have to try 3 cans on both and see how it does.

Bob, try 3 cans and then go even better by backflavoring with additional cans of concentrate once the wine has been stabilized. More concentrate and sugar on the back end, with maybe a touch more acid if tartness needs to be raised (which it always does to suit my taste) can really make a whole different wine out of it. If you have an abv of say 13-15%, adding to the back will lower that somewhat, too.

Try the blueberry concentrate idea at the back end, too. Between 4 and 8 ounces in five gallons can make things taste more complex. Then add sugar to raise up the flavor. Let it settle a few days before bottling.

I want to try the blueberry as a backflavor to Welch's white one day. I think that would be interesting, both visually and taste-wise.

This thread makes me want to mix up the 40 cans of Welch's concord I have in the freezer!

 

[bob1]

you know I bet the 71b makes a big difference in it also I will try it one more time with it and using 3 cans. It always taste twangy to me. I need to put some more white on soon anyways .

 

[kk1224kelley]

Thats what i used, 71b-1122. i think it will be great. I read about oaking and adding bananas. what about adding both? if I were to rack out of secondary add bananas and oak for about a month or so then rack again and stabilize and backsweeten then bulk age. what do you think?

 

[kk1224kelley]

i mean back sweeten only if needed. the bananas may and some sugar im not sure. i do want it semi sweet.

 

[barryjo]

hahaha That'sa nice!!! thanks for the great tips

do you ever feel crazy when you go to check out at the store with nothing but 10+ cans of welches, suger, and jugs of water? hahaha little obssessed with welches looks.

I checked out with the juice, sugar and several packages of Red Start yeast. (This before I learned the better way to make wine!) The middle aged checker looked me in the eye and said "I know what you're doing".
BUSTED!!!

 

[reefman]

Try the blueberry concentrate idea at the back end, too.

Where do you get Blueberry concentrate, is there a particular brand or source?

 

[reefman]

Went to Wal-Mart last night, and could only find Bluberry syurp, I'm guessing Blueberry concentrate is something different?
Can anyone clear this up for me?

 

[bob1]

You know JSWordy dad really likes that stuff so I got most of the stuff to give it one more shot. So even if the 71B dosnt take the twang out of it he will be more than happy to drink it up as long as I sweeten it up real good. I just have a feeling his and your taste buds are the same. Got some blackberries and I need to get some raisin to add a bit of tannin to it.

 

[jswordy]

Where do you get Blueberry concentrate, is there a particular brand or source?

Well, I cannot get a link at www.amazon.com to come up correctly for some reason. Go there, enter "blueberry concentrate," and order the cheapest one, shipping costs included.

 

[jswordy]

You know JSWordy dad really likes that stuff so I got most of the stuff to give it one more shot. So even if the 71B dosnt take the twang out of it he will be more than happy to drink it up as long as I sweeten it up real good. I just have a feeling his and your taste buds are the same. Got some blackberries and I need to get some raisin to add a bit of tannin to it.

The twang. I dunno excactly what that is, but using raisins or bananas will add mouthfeel, backflavoring and especially back sweetening will smooth it out and make it fuller, and if you really wanna get hootie-patootie try adding glycerin to smooth it even more.

But the main thing about the twang may be that it is being consumed too young. Young alcohol does not round out the flavor, it sharpens it. Better after 6 months to a year.

I have never given a glass of Welch's concord to anyone who did not like it, and I cannot say that about some of my more complex concoctions.

In my next batch, I am going to try RC 212. I have it in the fridge waiting now.

 

[jswordy]

Thats what i used, 71b-1122. i think it will be great. I read about oaking and adding bananas. what about adding both? if I were to rack out of secondary add bananas and oak for about a month or so then rack again and stabilize and backsweeten then bulk age. what do you think?

Bananas should be added in primary and removed before going to secondary. They will reignite your ferment if added to secondary, and there is a filmy substance they sometimes give off that will be no prob in primary but might be inside a carboy. Same with raisins.

Be sure to sample a little taste every 2-3 days with the oak in it. Easy to over-oak. I'll bet that surely by 10 days to 2 weeks, you wil be wanting to remove the oak.

 

[bob1]

Thats what I used in the past was the 212.