White wine receipe for Niagra Juice

[TNFISHRMAN]

Does anyone have a detailed Receipe for Welche's or Other Niagra Juice???

 

[Hippie]

Detailed? Use normal procedure for any scratch wine. When reconstituing the juice, use 2 cans water instead of 3 and then adjust SG, acid, etc. from there. Be sure to use nutrient and pectic enzyme. Make a yeast starter...pretty sure the Welch's white (Niagara) contains sulphites.

 

[TNFISHRMAN]

Hippe, I found the juice in bottles already to go and not frozen.I mixed up a batch. I let it set over night and I want to pitch the yeast this afternoon when I get up ( I am on Graveyards 6pm-6am,

). My PA on this batch is right at twelve. I am concerned of the Acid, I checked with the Acidometer kit I bought from George and it comes up at 5.6g/L of Tataric acid. I have an LD Carlson kit where you add three drops of the Phenylthaelinsolutionthen Caustic solution until the color change and get .88% acid with it (added 8.8ml of Caustic solution) The ph of the must is 2.99. What do I need to do about the acid level????

 

[Hippie]

The acid is fine. You will be wanting to sweeten it back up after it is stabilized with sulphite and sorbate, right? Let it get down to around SG 1.010 in the primary fermentor, rack to glass, don't top up. Let it go completely dry, rack and stabilize, top up with the same juice. Top up with the same juice at each monthly racking. If it is not sweet enough after it is clear and ready to bottle, sweeten to taste with the same juice. It will be a good 'Neo-German' style wine. What yeast are you using? Lalvin 71B-1122 would be good in this case, but if you don't have it, any will do.

 

[TNFISHRMAN]

Yes, I will want to sweeten it back up. I will do as you have suggested. I appreciate all the needed information. As for yeast I was going to use 71b-1122 or Premier Cuvee. Thanks again, Lynn

 

[Hippie]

At the stabilizing racking, you might wanna wait a couple days to top up because of rapid outgassing that happens sometimes.


Make a starter with the yeast. You wil be glad you did. Be sure it is fermenting well with additions of the must before pitching it.

 

[TNFISHRMAN]

I am still curious about the TAI wish Masta would chime in a little bit. I can't figure out where I am going wrong unless the caustic solution is not any good in the LD Carlson kit. I would have thought that with .56% or 5.6g/L that I would add acid blend. I followed you advice and directions Hippie and didn't mess with it. Starter is going well.


by the way Hippie, I just had to check out the Naked Beggars I wish they would show up somewhere in E. Tn or Western NC I would like to go see them. I thinks we might have some of the same tastes in music!!!!! Take it easy, LynnEdited by: TNFISHRMAN

 

[masta]

Lynn,


Not sure why you came up with such different numbers when testing the acid. Since it is a white wine there should not be an issue with seeing a color change. It is possible that one of the components of the test kits is no good.


I know that mixing the sample while adding the reagents is difficult at times and can throw off the numbers. I was lucky enough to acquire a stir plate which certainly helps and makes it much easier.


I will try a few tests tomorrow with the two kits since I have both and see what I get for results for a comparison.

 

[TNFISHRMAN]

Masta, I was using my checker one to verifyas well as the litmus paper that came with the Acidometer kit. I ordered a fresh bottle of Caustic solution from George as well as the Sulphite indicator that goes with the Acidometer kit. I thought it would be good the know the Sulphite concentration also. Thanks for any input!!

 

[Hippie]

Did you notice who their guitarist and bass player is? Eric has long been one of my inspirational artists.


You will need the extra acid and low ph for a sweet wine. Don't worry about it. It will be good.

 

[TNFISHRMAN]

Thanks Hippie!!! I saw him. My favorite is Tom Bettini that used to be with Jackyl now he playing with a local band CattleAxe, Check out the website (CattleAxe.com) and you need to check out there song the American Redneck, I love it!

The wine is going well!!! I have four batches of different stuff (blackberry, Mezza Luna Red kit, Chamblaise kit, and the Niagra) going right now and its kinda keeping me busy. I want to get another batch of Concord going to let bulk age and Another Green Apple Reisling kit for Christmas. One more Question I have Merlot kit from Wine Expert I got as a gift its a Vintners reserve, How long would you let it and the ConcordBulk age??

 

[Hippie]

I wuold bottle it as soon as it is clear, if you know it is stable, then age in the bottle at least 6 months before tasting. Will probably need longer.

 

[TNFISHRMAN]

Hippie, I have been through two starter batches of yeast. I was using 71b-122. When I made the batch up I had not recieved a reply back on the recipe so I added campden when I made the batch up. I read after you had sent it to not do that since the niagra juice has sulphite in it. Got any suggestion on what to do?? With the second batch I added yeast energizer before adding the yeast starter mix. Also, do you know if Welche's Concord Juice has Sulphite in it also? Thanks for any help, Lynn

 

[masta]

Found this on Welches website:


Do Welch's juice products contain preservatives?
Welch's Purple 100% Grape Juice and juice cocktails do not contain preservatives. Welch's 100% White Grape Juice, however, does contain the preservative potassium metabisulfite, which is added to prevent browning and maintain color. Welch's Sparkling Juice Cocktails do contain the preservatives sodium benzoate and potassium metabisulfite

 

[Hippie]

Only one more thang to do. STir Stir Stir to try and dissipate some of the sulphite and make a starter using 1 cup of water, quarter tsp nutrient, half cup of the must, Lalvin EC-1118 yeast. After 24 hours, add a cup of the must. After 12 hours, add 2 cups of the must. 12 more hours, add a quart. 12 more hours, add a half gallon. 12 more hours add a gallon, etc. You get the idea. It will work. You need another primary fermentation vessel to do this, so that when you get a huge starter going you will have something to put it in. When the starter is at least one-fourth as big as the entire batch, preferably a third, mix the rest all together.


Make sense? Start stirring.

 

[TNFISHRMAN]

Thanks, Masta and Hippie!


I started another batch of starter and am making the additions of must as needed hopefully this will work! At least I learned not to add sulphiteto the Niagra Juice!!


One other Question I had taken the lid off of the must in the fermenter and covered with doubled cheese cloth for probably 6-days and trying to help things along. Will this have any negative effect on the wine or the Must??? Thanks again! Lynn

 

[Hippie]

One might think the must is pretty much preserved from all that sulphite, but who am I to say? If it tastes OK, it is probably Ok.


BTW, always read ingredients!

 

[TNFISHRMAN]

Masta, The wench is back!!!!


Hippie, you got that right on reading the ingredients. Somehow I missed the sulphite.

 

[masta]

Yup....I really missed her.

You might want to try and contact Welches to ask about sulfite concentration in the White Grape Juice.

 

[Hal Maulden]

I have done a couple of batches of Niagara and it is a decent white wine. I really not much of a white wine person, but this is okay and cheap. I have found that Niagara contains, when diluted about 100 ppm SO2. What ever you do, don't add more.





Hal