1. Home
  2. Winemaking Craft Forum
  3. Welch's Wine updates...

Welch's Wine updates...

I'm making 6 gallons of wine from welch's concentrates (6 white grape and peach, 3 white grape, 1 white grape and pear, and I forget what the rest of the mix was exactly, my notes aren't here with me). So, I emailed them to find out about whether the concentrates are standardized to a specific pH, TA, etc, as I thought they probably would be for consistency sake.

So I got a reply, and here it is: "Thank you for contacting Welch's.

Welch's product formulas and manufacturing procedures would include standards for brix and pH for each product made by our company. This ensures consistent flavor and quality.

We appreciate your interest in our products."

They also snail-mailed me two coupons for their juices, so email them if you're planning to make a wine from their concentrates and save some cash. :-)

My batch is bubbling away right now, and will be ready for secondary...whenever I bottle the apple cider that's sitting in my only 6 gallon carboy.

Reply to
evilpaul13
Loading thread data ...

So, where was it?? Made some apple/grape from an off brand & had to add acid to bring it up to spec. Went to top it off & bought some welches grape juice, checked the acidity & it was already there. The difference in the 2 surprised me but next time I make "juice wine" I'll use welches as it saves the step of adjusting the ph.

Reply to
PA-ter

Where was what?

Reply to
evilpaul13

The acid level of the welches juice. Was it ready for use or did you have to do any adjustment??

Reply to
PA-ter

I notice they do nto give you the values, only tell you they have standards. It would be interesting if some people measured them and published them. It would be usefull to all of us. Next time I start a batch I will try to check it.

Ray

Reply to
Ray Calvert

It was low by about the amount the 2 tsp suggested in Jack's recipe suggests. Which makes sense because they're standardized for consistency.

Reply to
evilpaul13

I made a 3 gallon batch some time back (based on Jack's recipe) and my notes said I added 6 tsp's which tells me its 2 tsp's per gallon. My starting TA was .72

Paul, you made a 6 gallon batch. Did you add 2 tsp's or 12 tsp's in total ?

Reply to
Mark - N1MT

I followed the recipe and added 12 total. I drew a sample today and tasted it, and I think it seems pretty well balanced but obviously is still young tasting.

Reply to
evilpaul13

I made that recipe and one of the amazing things was that it was never too young. I fined it a two months and bottled it at 3 months. It was ready to drink then. I age most of my wines a minimum of 9 months and many to 3 years. But so help me, that Welch's Niagara is ready to drink at 3 months or less!

Ray

Reply to
Ray Calvert

I think the 'youngness' was probably mostly just from still being fairly yeasty. That it can be ready at three months makes it sound like I may have to do this again quite often. It's nice not needing to wait a year for things to be ready for consumption.

What do you think about adding a bit of oak to it? Maybe just an ounce of medium toast french oak chips?

Reply to
evilpaul13

I have not tried it but then I usually preffer unoaked white wine and heavily oaked red wine. I even prefer unoaked chardonay rather than the California style. But that is me. If you like oaked chardonay, try it. With the potential for millions of different wine styles, we do not all have to like the same one. The main benifit of making wine is we can craft it our our taste and to that of our loved ones.

Ray

Reply to
Ray Calvert

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.