grape wine

hi ron, check:

this is for 1 gallon, so adjust if necessary. hth jim book

concentrate.

concentrate.

It's always best to test the acid with a test kit (they only cost about $5) to determine how much (if any) to add, or if reduction is necessary. The acid can vary radically between one batch of juice and another. I've added anywhere from 1/4 tsp to 1 tsp per gallon.

I don't use pectic enzyme, and I've never found it necessary with grape juice (or apples for that matter). Are you using bottled juice (made from concentrate) or frozen concentrate?

If bottled juice, do NOT add sulfite prior to fermentation. There is already

120ppm in it. The frozen may or may not be sulfited. If it is the label will indicate that sulfites have been added (but not the amount).

"Ronald Gagnier" < snipped-for-privacy@twcny.rr.com> wrote: I'm in the process of making some wine from Welch's 100% grape concentrate. I've added enough sugar to bring the SG to 1.095 but now I'm unsure about how much (if any) acid blend and/or pectic enzyme should be added per gallon. If anyone has a recipe or advice it would greatly be appreciated! It's always best to test the acid with a test kit (they only cost about $5) to determine how much (if any) to add, or if reduction is necessary. The acid can vary radically between one batch of juice and another. I've added anywhere from 1/4 tsp to 1 tsp per gallon.

I don't use pectic enzyme, and I've never found it necessary with grape juice (or apples for that matter). Are you using bottled juice (made from concentrate) or frozen concentrate?

If bottled juice, do NOT add sulfite prior to fermentation. There is already

120ppm in it. The frozen may or may not be sulfited. If it is the label will indicate that sulfites have been added (but not the amount).

Does anyone know where to obtain one of these acid test kits in the UK ? I've searched high and low.

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