Frozen orange or grape juice

that's my > I would like to make wine from juice I can buy in the store. I

DAve Allison wrote in news:xBx3f.21764$ snipped-for-privacy@bignews1.bellsouth.net:

Peach-Mango sounds yummy. I know the wife would like that one! I made a delicious hard cider with "Zieglers Brand" apple cider and a couple cans of "Seneca Brand" frozen apple juice and some sugar and dry wine yeast.

Get one of those cheap acid test kits. Make a mixture that you think will work and test the acid. Adjust as needed. The test kits work quite well for white wines. It takes a bit of practice to do red wines.

Ray

I saw a recipe from Jack Keller and have a gallon of Welch's 100% concord brewing now. It will never come anywhere near the level of a fine wine but, for me, it is a tool to learn the method of home winemaking. My gallon batch is 6 weeks into it and has been racked once. It has a super (Thuper) fruity taste with a bit of a dryness, all in all a fun experience. I plan to bottle and share with friends and family during the holidays. I still need to come up with a witty name for the labels (.50 cent chuck?) I don't have the recipe here at work but I'll try to login later and post what I used.

I added wine yeast and nutrient as well as acid blend and some sugar to meet required levels (1.090 SG) The acid I added as the recipe required but at that time I didn't have an acid test kit.

Enjoy!

DV

Pat Kennedy Wrote:

my first post got messed....

Anyhoo, I buy all of my must from the grocery store in the form of the juice from concentrate. This is all I have ever made wine from (I just started this summer). I buy the juice that is on sale- $1 or less. I then buy a bunch of em.

I use champane (sp?) yeast for the apple, and monochrete (sp?) for the welchs. I have only tried the welchs and it was great, but I am not an expert wine taster in the least.

I never tried the apple, yet I have 3 gallons of it fermenting right now.

The juice comes in 46 fl oz bottles (1/2 gallon) yet when I mix up 2 of them to make 1 gallon batches, I can fill 1 1/2 gallon secondaries..... So that is how I have 3 gallons going. Not sure how I get the extra liquid in there.

I have tried the frozen concentrate and the already liquified juice from concentrate, and both are good and work good.

I have noticed that the apple juice is extremely cloudy. I just recently racked it for the first time and it is now starting to clarify. One little tip is to buy a bunch of the juice from concentrates or the frozen concentrates when they are on sale. I bought 10 apple juices for $1 the other day. I started one batch, and when the fermentation was slowing, put it into a secondary and mixed up a second batch. I then added a little bit of fermenting juice from the first batch to the second. The second has now caught on with fermenting. Do this with each subsequent batch that you make until you run out of secondaries/airlocks/ or juice. This way, you dont have to use any more yeast from your stash- so no wasted money!

Oh yeah, stay away from the preservatives. I am, however, having trouble finding juices WITH preservatives......

my first post got messed....

Anyhoo, I buy all of my must from the grocery store in the form of the juice from concentrate. This is all I have ever made wine from (I just started this summer). I buy the juice that is on sale- $1 or less. I then buy a bunch of em.

I use champane (sp?) yeast for the apple, and monochrete (sp?) for the welchs. I have only tried the welchs and it was great, but I am not an expert wine taster in the least.

I never tried the apple, yet I have 3 gallons of it fermenting right now.

The juice comes in 46 fl oz bottles (1/2 gallon) yet when I mix up 2 of them to make 1 gallon batches, I can fill 1 1/2 gallon secondaries..... So that is how I have 3 gallons going. Not sure how I get the extra liquid in there.

I have tried the frozen concentrate and the already liquified juice from concentrate, and both are good and work good.

I have noticed that the apple juice is extremely cloudy. I just recently racked it for the first time and it is now starting to clarify. One little tip is to buy a bunch of the juice from concentrates or the frozen concentrates when they are on sale. I bought 10 apple juices for $1 the other day. I started one batch, and when the fermentation was slowing, put it into a secondary and mixed up a second batch. I then added a little bit of fermenting juice from the first batch to the second. The second has now caught on with fermenting. Do this with each subsequent batch that you make until you run out of secondaries/airlocks/ or juice. This way, you dont have to use any more yeast from your stash- so no wasted money!

Oh yeah, stay away from the preservatives. I am, however, having trouble finding juices WITH preservatives......

"Diamond Vintner" wrote in message news: snipped-for-privacy@news.foodbanter.com...

Well don't be so sure of that. ;o) I have tried the Welch's Concord and it did not come out so good but others have wone prizes with it. Then there is theWelch's Niagara. I made it and consider it one of the finest white wines I have ever made. Better than any I have made from fresh juice and as good or better than any I have made from expensive kits.

Just my comments.

Ray

snipped-for-privacy@gmail.com wrote in news: snipped-for-privacy@o13g2000cwo.googlegroups.com:

I think 1/2 gallon is 64 oz? 128 oz per gallon etc.