Welch's concord with the super-sugar method

[mennyg19]

You all have to admit that I have been trying to be good lately. Watching videos like that sure makes it hard.

So what exactly would one call that? Hooker Red??

How disappointing, I was waiting for a real rant from @JohnT...

 

[wineforfun]

I was sold on that recipe at the Trojan part.

 

[JohnT]

So what happens when you wife comes across them while cleaning???

BANG.... ZOOM!

 

[robert81650]

Turned out great!!!!!!!!!! All my friends want a bottle, so I let them have it.

 

[wineforfun]

Turned out great!!!!!!!!!! All my friends want a bottle, so I let them have it.

@JohnT will be very happy to hear this.

 

[Arne]

@JohnT will be very happy to hear this.

Egg it on, egg it on. LOL, Arne.

 

[JohnT]

Hey,

Now that you have the wine, perhaps you could make cheese out of this...



or perhaps some nice salami out of this...

Don't get mad. you asked for it.

 

[Country]

Can’t let this thread die.

I came across this recipe late last Fall and decided to give it a try. We sampled a concord wine at a local winery and my wife gave me the go ahead to make a sweet “Welch's” wine. I followed the recipe to a tee and the wine finished at the expected 14%. It was, however, way to sweet for me. I wanted to kick myself for making an un-drinkable wine. I planned to make a much dryer batch to dilute the super sugar with, maybe save it? Anyway, two months after I thought it was was a lost cause, I tasted it. To my complete surprise it was good. What the heck happened in those two months of bulk aging? It is still sweet but not too sweet. It has a bite on the back of the tongue like that from wine tannins or corn syrup. It has a slightly carbonated taste although it is completely de-gassed. It is awesome. When I make it again, I will make it exactly the same. Thank you Jswordy!

 

[jayhkr]

How long have you all been letting this sit in primary? It's been 2 weeks since I've pitch yeast and my sg is barely dropping from 1.075. It's been 2-3 years since I've made any wine and I don't remember it taking 2 weeks in primary. Temps have been steady around 72 with RC212.

 

[Country]

My last batch had a OG of 1.140 and was down to 1.044 in 6 days. 1.036 after about two weeks. Is it foaming at all?

 

[jayhkr]

Yeah, that’s the funny part. I know the yeast is still munching away. Lift the lid and there’s a good bit of foam. Stir, and there’s more foam. Just seems as the the sg is taking its old sweet time. I remembered this batch too only taking a week to secondary.

 

[Wolfhound]

Anyone still making this recipe?

 

[Arne]

@jswordy We will see if he will reply. He stops in every so often. Arne.

 

[flowerlab]

Welch's is in Concord, MA (I went to high school there, but never saw it, just heard about it)
A lot of cranberry bogs in that area.


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