juice wine

how does anyone feel about making wine from store bought wine?like your grape juice you can get at the supermarket.please let me no.

Reply to
k-dawg
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There are recipies out there. basically you take 2 cans of juice concentrate, add sugar and water to a SG of 1.100. Ferment it dry, and then sweeten it back up with sugar.

I am guessing you do not have much experience making wine. You should get a book or read up on a webpage or three.

Here is a good place to start

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He has recipies in his "requested revipes" page for the wine you want to make.

Reply to
Droopy

droopy thanx for the info,but what i meant was can you make it out of the juice you can get of the shelf,not the concentrate,i got a kit and took a shot at the concentrate,not all that great but i had worse.

Reply to
k-dawg

hi. I have experimented with frozen Welch's, if you like grape taste, it's ok. Not exactly the original taste, but not a fine wine either. If you get off the shelf, ensure it is not stablized with sorbate, as it won't let the yeast do it's thing. I have found not all juices indicate they added sorbate, unless it's organic and especially indicating it has nothing added. I experimented with apple juice, and found some would not "start" cause they must have had sorbate, not indicated on the label. But the glass gallon jug was still useful. :*)

my 2 cents, DAv

k-dawg wrote:

Reply to
DAve Allison

Hi

I regularly make w> how does anyone feel about making wine from store bought wine?like your

Reply to
Jules

Pure liquid grape juice is about 20% more expensive here than juice from wine kits, so I don't bother buying it. Frozen concentrate is cheaper, but it doesn't make as good wine as the kits do.

In both cases you have to read the labels to make sure there's absolutely no sorbate or sulfites in the juice. These chemicals are added to the juice to stop it from fermenting in the can, but they'll also stop your wine from fermenting.

wd41

Reply to
Charlene

Sulfites are usually not a problem, most wine juice is sulfited to 100 PPM free and it ferments well once it warms up. I agree on the sorbate being an issue.

Joe

Reply to
Joe Sallustio

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