Glorious Foaming

I forgot. The SG after adding the sugar was 1.010.

I am not sure I am following you. Are you saying that your starting SG was only 1.062. If so, you are going to end up with a low alcohol wine. By adding the extra sugar you increase your starting SG to 1.072 but that is still low. I would suggest you add enough sugar to increase the SG by another 20 points. You should still get down to a dry wine. 71B is a very good yeast. I use it to make a lot of dry wines.

Ray

Ray, I think Ron went from 0.99~ to 1.010, so it looks like he did add around 0.020 as an FYI...

Joe

Is the sugar I have added ok with its new SG at 1.010? And can I add more now? The foaming is very slow at this point and the wine is starting to clear from the top 1" up. You can see more wine surface than foam. Should I add more yeast?

Ron the WineO

Thanks for the correction, You are right. So he has the equivalent of 1.082 starting SG if I am interpreting it correctly. If I am interpreting what he is saying, that would indicate Ron has the equivalent of a 1.082 starting SG. If you ferment that dry you will end up with somewhere between a 10.6 and a 12% alcohol wine depending on how you calculate the alcohol content. I lean toward the 12% interpretation. It could be left as is or you could add a little more sugar, maybe another 10 gravity points. If you are going to add more, I would add it now. The longer you wait the more you risk a stuck ferment. Go ahead and feed the yeast while it is nice an hungry.

Ray

I'm going to start my first batch soon. Is Welch's a fairly common ingredient for fooling around? I'm surprised it is working for you.

Welch's frozen white Niagara grape concentrate is not for fooling around. It makes an excelent white wine by itself and is an excellent base for other wines especially fruit wines. Read Jack Kellers recent article in WineMaker Magazine on blending grape wines with country wines and for makeing a Welch's wine, go to his website and check out his recipe for Welch's wine. I have not had as much luck with the Welch's Concord though others swear by it but the Niagara is very reliable and is an excelent first wine as it is ready to dring in 2 or 3 months.

Ray.

Hi Adam,

I am new at all this but I relied on these folks in this group and other online reading to make my wines. This is my 4th or 5th batch of wine using the Welch's Concord Frozen Concentrate for my juice. All those who now come here for the wine swear by its taste. Really I may be inclined to think they are after a free high, lol. I enjoy their company and their comments. Its surely a taste not to scorn. You will enjoy it tremendously.

Heck, I think my best was the batch I made using the Welch's Lite Concord Frozen Concentrate. It was dry, it was a clear rose color, it had a kick, and was the best favor of all I have tasted home-mades, I made, as well other home-mades I have tasted.

Best of all its as near as your grocery store. See which is carrying the best dates and buy there. Foodlion and Wal-Mart will order it by the case for you. Put it in your freezer.

RonWine-O

Ron,

As I have commented before, I have not had luck with the Welch's Concord but do read that others like it. Are you following Jack's recipe or doing something different?

Ray

Ray,

Its an old recipe I got from an older family member many years ago. My job would not allow me much time for such things then. I have done a little tweaking since then. I just got back from Chapel Hill, NC and that's the reason I am a little slow on replying to your question. I apologize. I served up some of the white grape concentrate I had made and just racked before leaving and put in the refrig, because you and others have sworn by it. To my overwhelming delight, I just love it and I am very sure, better than the concord grape I love. It is a very dry wine and crystal clear, very light in color and , for me, best of all, kicks your butt. I will try the fresh grapes soon.

Ron

Thanks Ron, I guess I am going to have to try the Concord again. Too many people to have luck making it. My comment about the Niagara concentrate is that it ferments out very dry. Down to 0.990 or so but it seems to retain a bit of sweetness that is very refreshing. I don't know where it gets it with such a low SG. Others have commented on this as well. My other comment is that it seems to be ready to drink at about 2 months and I think it is past prime by one year or less. Hence I am making it in fairly small batches -- only 5 gallons.

Ray

Ray,

Email me off the gorup if you wish.

I will have 10 gallons of the white on the move by tonights bedtime.

Good luck on the concord.

Ron