Re: results from other frozen 100% concentrates

Thanks! I'll have to give it a try!

email: daveallyn at bwsys dot net please respond in this NG so others can share your wisdom as well!

Where do you find your concentrates? I find Dole and Welches (and some generic Safeway brands) in stores here but many of them are blends of juices and flavorings that contain lots of Pineapple juice. Do you know of a source for juice concentrates that contain only the juices that they are labeled as??

Thanks, A.J.

A.J., Most of the grocery stores around here seem to have them, Piggly Wiggly, Pick'n Save, and Jewel Osco. In addition to Welch's, I have used Old Orchard frozen 100% juice concentrates. That's interesting, because when I first started reading labels, most of the concentrates contain apple (not pineapple) here in the Midwest, so I was trying to get something a bit different. In fact, I just bought 2 frozen containers of 100% Old Orchard combo of pineapple, orange, banana to try. Hope this helps. Darlene

If you can't find 100% juice concentrate locally, they have it at:

Probably the simplest way to find it on their site is to key in "juice concentrate" in the Search field.

Here are some of the 100% juice concentrates they offer:

Mott's In-A-Minute Apple Juice Conc Welch's Juice Makers 100% Grape Juice Conc Welch's Juice Makers 100% Apple Juice Conc

Hope this helps.

Let me know how yours come out John. The white grape - peach sounds interesting too. Darlene

Hi Darlene:

How do you sweeten these w>Dave,

What stops the wine from fermenting to dryness with 4 cups?????

Sometimes it seems easy to end up with a stuck ferment but it is really not that easy to stick a ferment on purpose. I would let it ferment out, condition it and then sweeten. If you try to stop it you will spend much more effort trying to kill off the hard working yeast and you will still have to condition it.

Ray

A.J., Ray has a good point, and you can choose to do it that way. I started out doing these batches and after awhile I sort of figured out what amount of sugar I needed to add in order to get either a sweet or dry wine (according to my taste buds). For example, the 1 gallon apple-cherry wine I make uses

The recipe calls for: two 12-oz containers frozen concentrate ~= 300 grams sugar one 6-oz can of frozen lemonade ~= 50 grams sugar

Red Star Montrechet yeast is only rated as being alcohol tolerant to about 12-13%, so the ferment finishes sweet --- unless you sugar feed, in which case you MIGHT achieve as much as 18% (assuming everything else is "perfect").

Thanks...

I have been fermenting Welch's various juices to dryness and then adding Wine Conditioner to get back to Semi-Dry.. I keep the Welch White Grape (Niagra) dry.... That seems to work well and most folks seem to like it and it placed at our state fair. I don't drink, but my sons-in-law like semi-dry and medium wines.

I can't find many of the juices you use here in Anchorage so I use Welch's mostly... I started a couple of gallons using Dole Juice Concentrates but the juices containing banana had about a quart of lees and I expect them to end up watery.

I will try your method... What yeasts do you use???

Thanks, A.J.

A.J., Have you tried fireweed or lupine (bluebonnet) wine yet?

Ray

No.. I did not do either this year... I concentrated on Rhubarb, Blueberry, Strawberry, Dandelion and Blackberry. I started a Peach but I don't know how that will do... The fruit was in very bad shape after flying from Georgia to Alaska in a cooler.

A.J.

Let me know how the peach variety comes on cos i wouldnt mind giving it a go.

NO RESPONSE FROM SPAMMERS PLEASE.

Hi AJ. You are in the middle of the best blueberry and raspberry growing I have ever seen (at least it was that way around Fairbanks when we were stationed there). Might suggest you learn to make wine using the fruit, in addition to just the concentrated juice.

Have fun. Dwayne

Sorry AJ. I just posted to one of your earlier messages, and then I read this one. Sounds like you are on top off it, unless you meant that you brought all of them from GA. Care to give us your directions on your blackberry recipe?

Dwayne

Oh.. I forgot Blueberry.. I have 15 gallons working. I have loads of Raspberrys in the freezer and I picked ten gallons of Crabapples today..

I plan to go to Ft. Richardson and pick a few gallons of Rose Hips this weekend, we have had a bit of freezing weather so they should be just right. I saw a choke cherry tree in a co-worker's yard today and she does not want them... There is just too much fruit to do them all :-)

The concentrates just grabbed my attention... They are quick and easy.. Something to do on long winter nights.

You left Alaska?? I retired right here.

I used the #2 Blackberry recepe from Jack Keller's site. I substituted one can of Black Berry Puree foreach gallon of wine...

http://w>Sorry AJ. I just posted to one of your earlier messages, and then I read

I have a batch of chokecherry wine going now. We used most of it for jelly. If you want the jelly recipe, let me know.

If our Uncle Sam had left me alone, we would still be there also, but he needed me elsewhere.

Did you retire from the military, and if so, which branch?

Dwayne

Yes.. I would like the recipe please...

I managed to spend over 10 years in service in Alaska

Army.... Retired in 1992

Cleaned up 36 pounds of crab apples today.. Not enough to justify purchasing an apple press.... I think I'll try freezing and pectic enzyme for extraction.