Another Newbie Question

What size batch are you thinking of making? 1 gallon, 3 gallon , or 5 gallon? Darlene

At this time I would like to try with only 1 gallon, if it turns out pretty good I will try a larger amount later. Mikael

I only make 1 gallon batches. Just another question, are you using frozen

100% concentrates either Welch's or Old Orchard? If so, here's the generic recipe I use,

2 - 12 oz cans of frozen 100% concentrate/juice

1 - 6 oz can of frozen lemonade (strained & keep the clear juice only) 2 - 2 3/4 cups sugar (use 2 cups if you want a dry wine, use more if you want a sweeter wine) 1 gallon water (boiled and cooled) 1/2 tsp yeast nutrient (sometimes you need this to get the batch going) 1/8 tsp tannin (if you want/not necessary) 1/2 tsp pectic enzyme 1 package of wine yeast (Montrachet is fast, but others work just as well)

I would suggest you read up a bit - check out Jack's site,

. Jack has a recipe too as well as specific directions. Darlene G'town, Wisconsin

Thanks for the help. I will be using Welch's frozen 100% White Grape Raspberry concentrate, Mikael

Darlene is offering good advice above but visit Jack's site and look at his recipes for Welch's wine. I have made them and the white comes out great. Really, I have made a lot of white wine from expensive kits and expensive white juice but the Welch's will rival any of them.

Ray

I have checked out Jack's site and he has a good recipe for White Grape Raspberry wine, but it calls for Sauterne yeast, and I cannot find that yeast any where. Can another yeast be used? Mikael

Sure, use any white wine yeast that is suggested for fruity flavor. I like lalvin 71B-1122.

Ray

Mikael, you have to order it from the UK or Europe. Shipping isn't bad for just yeast, but it still kicks the price up there. Go to my page on strains

for sources.

But you can use Champagne yeast (I did for years) or another general purpose wine yeast. The difference is that Sauternes yeast leave a residual sweetness that suits this juice well, and Champagne doesn't do that. Of course, you can stabilize and sweeten it after fermentation....

Jack Keller, The Winemaking Home Page

I know this is a late response but I've also used Jack's recipes for these types of wine and man do they ever turn out great!

Jon.