Welch's Grape Juice Concentrate

Hi, Using Jack Keller's recipe (well, from his website)

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I am 3 weeks into a gallon. It is staying cloudy, but has gone from

1.105 down to 1.010 nicely. I've re-racked it today in an attempt to clear it.

Two questions if I may:

  1. Should I do something to make it clear up, or be patient? I read in this newsgroup that cold treatment might clarify it (well, they were talking about a white wine).

  1. Taste - it's very grapey tasting, very sweet. Is this normal for this recipe to be very strong in grape/sweet? Maybe I'm used to other dryer reds, so wanted to know if anyone that has made this, can comment. I assumed as I approached 1.000, it would be less grapey tasting. But I'm new to this.

thanks in advance, DAve

Reply to
DAve Allison
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I used a similar recipe - the frozen grape/peach concentrate one. I used Sparkalloid and it cleared up very nicely, just had to wait about two weeks. As for the grape/sweet taste, I used Montrachet yeast and fermented it out dry, so I did not have that experience. I think the FG was 0.995, but I don't have my notes at hand. I think if you wait a while the SG will drop and you will find a point you are happy with it.

Dave D.

Reply to
spananh

I have made that recipe with the Niagara white and it fermented down to

0.995 with no trouble. I have made it twice with the Red Concord as I guess you did and it stuck between 1.010 and 1.020 both times. Hopefully yours has not finished. Anyway, you are a bit early to worry about clearing it. Give it another month at least. Do not rack it. Maybe the yeast will continue to work and take out more of the sugar.

Ray

Reply to
Ray Calvert

Reply to
DAve Allison

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