I need a first batch recipe for welchs grape juice concentrate. This will be my maiden batch since it has been a very long time since I have made any wine. I have made apple and wild grape but this was my mom's old recipe that was hand written in a old cook book. I have purchased pretty much everything that is needed for wine making, according to the basic wine making books I have read. I plan on making a 5-6 gallon first batch, since welchs is not very expensive. If it goes south then I am not out the cost of fresh fruit. Thanks in advance for any help. LA-BOY
WELCHS GRAPE RECIPE
- Thread starter LA-BOY
- Start date
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Here is one for a gallon batch. You can adjust ingrediants to make it a 6 gallon
<UL>
<LI>2 cans (11.5 oz) Welch's 100% frozen grape concentrate
<LI>1-1/4 lbs granulated sugar
<LI>2 tsp acid blend
<LI>1 tsp pectic enzyme
<LI>1 tsp yeast nutrient
<LI>water to make 1 gallon
<LI>wine yeast </LI>[/list]
As with ALL recipe's the canned or fresh ingredients you use will differ in there sugar content so you MUST check starting SG before adding sugar amounts listed. The goal is a starting SG of 1090 for alcohol content of 12%-13%. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.
<UL>
<LI>2 cans (11.5 oz) Welch's 100% frozen grape concentrate
<LI>1-1/4 lbs granulated sugar
<LI>2 tsp acid blend
<LI>1 tsp pectic enzyme
<LI>1 tsp yeast nutrient
<LI>water to make 1 gallon
<LI>wine yeast </LI>[/list]
As with ALL recipe's the canned or fresh ingredients you use will differ in there sugar content so you MUST check starting SG before adding sugar amounts listed. The goal is a starting SG of 1090 for alcohol content of 12%-13%. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.
I didn't back sweeten mine. I thought it was just off dry. It was much better than I thought it would have been. I will be making another batch this weekend. I made the niagaraas well asthe concord. Both are pretty good but think I like the concord best.
to anyone who's made this recipe, does this wine make you sleepy? I know , I know, all wine makes you sleepy, but really, I made a six gallon batch from Welch's concentrate and it was like Ambian. I was still sleeply the next day after a few glasses.
DrtDoctor
DrtDoctor
2dmoore, sometimes wine that 'seems clear' still drops sediment.
How long was it from start of fermentation to bottling? 3 rackings could be done in the space of a very short time (I speak from experience! LOL) Wine takes time to clear, or it takes a short time with some help of Fining agents, but even when you think you have a nice clear wine, it can still throw sediment - even in the bottle.
Wine can even "look clear" and then when put through even the gravity-filter the before and after can be stunning. The paper coffee filters are designed to screen out the coffee grounds - you won't get the same degree of filtration that a wine specific filter pad can provide.
So - you didn't do anything wrong except to rush to bottling which is not all that wrong really. When you do open your sedimenty bottles, just set the bottle upright for a day or 1/2 a day before opening, open gently, and pour carefully.
How long was it from start of fermentation to bottling? 3 rackings could be done in the space of a very short time (I speak from experience! LOL) Wine takes time to clear, or it takes a short time with some help of Fining agents, but even when you think you have a nice clear wine, it can still throw sediment - even in the bottle.
Wine can even "look clear" and then when put through even the gravity-filter the before and after can be stunning. The paper coffee filters are designed to screen out the coffee grounds - you won't get the same degree of filtration that a wine specific filter pad can provide.
So - you didn't do anything wrong except to rush to bottling which is not all that wrong really. When you do open your sedimenty bottles, just set the bottle upright for a day or 1/2 a day before opening, open gently, and pour carefully.
I use the gravity filter (cost is neighborhood of $50 +/- depending on retailer). Pads are economical - 6 for $10 usually therabouts. I don't filter all my wines, but the ones that do defintely benefit.
I think my most common after-bottling note is "should have filtered" ! LOL
there are also higher-end filters, which can do a finer level of filtration but I've been happy with the gravity filter (and I like things that don't use electricity - I work in the electric utility industry and soooo many days I'm fantasizing about going back to candles and handpumping my water - it's the handpump part of the dream that wakes me up!! been there don't want to do that again!)
I think my most common after-bottling note is "should have filtered" ! LOL
there are also higher-end filters, which can do a finer level of filtration but I've been happy with the gravity filter (and I like things that don't use electricity - I work in the electric utility industry and soooo many days I'm fantasizing about going back to candles and handpumping my water - it's the handpump part of the dream that wakes me up!! been there don't want to do that again!)
Blog with recipes http://blogwinemaker.blogspot.com/
andy123
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This evening I'm starting a welches wine.I want it to be thick and smokey like my first wife.I combined bottled and frozen juice to total 5+ gals.I only watered it with a couple cups with the bentonite and a quart with the 4 lbs sugar.added some tannin and energiser and oaked it well with a charred stick from the smoker.Sg @ 1.093.I plan to fortify it with brandy and give it some time to mature.I hope my yeast doesnt crawl out and run away.
boozinsusan
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"I want it to be thick and smokey like my first wife"
Never heard this description of a wine before! ROTFLMAO
Anyway, I just started a frozen concentrate wine too - white grape and peach. I am making several that need aging, and thought this would be one that I could drink this spring, after picking strawberries, mulberries, cherries..... you get the idea.....
I used the same recipe as Waldo's here, but used the grape/peach concentrate instead of regular ole grape.....
I used one packet of yeast, and some recipes I see use two. I pitched the yeast last night, and it is fizzing, but not the atomic bomb-looking kind of fermentation. Is that OK?
Also, it is clear on the bottom, and cloudy on top. This seems completely backwards (or upside down) than what I see in pics here normally. So, is this OK too?
Never heard this description of a wine before! ROTFLMAO
Anyway, I just started a frozen concentrate wine too - white grape and peach. I am making several that need aging, and thought this would be one that I could drink this spring, after picking strawberries, mulberries, cherries..... you get the idea.....
I used the same recipe as Waldo's here, but used the grape/peach concentrate instead of regular ole grape.....
I used one packet of yeast, and some recipes I see use two. I pitched the yeast last night, and it is fizzing, but not the atomic bomb-looking kind of fermentation. Is that OK?
Also, it is clear on the bottom, and cloudy on top. This seems completely backwards (or upside down) than what I see in pics here normally. So, is this OK too?
No need for 2 yeast packets for this one. I only use 2 packets of yeast if its more then 6 gallons or I am making 3 gallons or more of a high gravity mead (cause honey can be stubborn). As long as you mixed everything up well no need to worry just enjoy the process.
VC
VC
