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Welches White Grape Raspberry Wine

I just recently started this wine based on Jack Keller's recipe and since there are many posts on the topic I thought I would share my experiences with making this one. I'll start by stating that this is the first wine I've made, I've been brewing beers for 10 years, making wine is much different than brewing beer.

I started with two 11.5 oz cans of welches white grape raspberry 100% juice concentrate and added 3 cups of white table sugar, yeast nutrient, and yeast energizer, no pectic, no acid, I mixed all that up with the sugar dissolved in a quart of boiling water for a total volume of 5 liters, the starting gravity was 1.084, I rehydrated and pitched one packet of Lalvin K1-1116 yeast which according to lalvin has tolerance of 18% which I read after I pitched and got concerend that it would end up way too dry since I was looking for something semi-sweet. After 8 days I racked to secondary and took an SG reading, it was 0.990, since I was curious I tried some like I always do with beer at every racking, it was yeasty, and quite hot, but the finish was very fruity a little tart and a tad sweet, I know it's got at least 2 months to go, but from what I tasted after 8 days, I'm pretty excited about this wine, it's dry but fruity and sweet enough to my tastes, of course you have to get past the yeasty smell and the hotness of the alcohol first which I'm assuming will tame down as time goes on, I'll continue to post my progress as I do additional rackings.

Reply to
braafn8r
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Sounds promising! Wow. I've not heard of the Welches White Grape Raspberry concentrate, sounds good. I just pitched a Zinfindel kit from WinExpert, and have dried blueberries for a recipe (to be found yet) for blueberry port. But if I find some of that concentrate, I'd like to try your recipe. Any idea what the acid level was?

cool, keep us > I just recently started this wine based on Jack Keller's recipe and

Reply to
Dave Allison

Ironically, I too, liked the sound of a white grape rasberry so I used that for one of my first attempts at winemaking. I have used Jack's recipe on my first four 1-gallon batches, white grape/rasberry being the 3rd gallon I mixed. My experiences parallel yours almost to a T. I bought a TA titration kit and have had to use acid blend to get it to a .70 from a .55 or so at which each of my batches started. This may be my imagination but before adjusting the acid level the wine tasted thin and more like fermented yeasty hot water.

My starting SG was 1.1 and it was .98 after 4 days; have not checked it since. I, too, thought it was tart and yeasty and that it had lost some 'body' so I added 1/2 cup of juice concentrate and racked it again with air lock; there was no new activity that I could discern other than perhaps some trapped gases; it would foam slightly when moved. Anyway, when I racked for storage it tasted very good other than the 'wildness' of being new wine.

BTW, I believe this is my first post to this group however I've been lurking for almost two years now and I think this is one of the most, if not the most, civil groups I've seen on Usenet.

Thanks for letting another newbie chime in!

STLMike

Reply to
StLouisMike

Wine made with White Grape Raspberry is one of my family's favorites. Made to Jack's recipe and sweetened with 3 oz invert sugar/wine conditioner makes wonderful social wine.

Later, A. J. The Anchorage Fishwrapper and Litterbox Liner Press

Reply to
A. J. Rawls

Can you give me a URL for this recipe?

Dick

Reply to
Dick Adams

This also will bring a nice twist to some of your other wines. I little while back I had made a batch of crabapple wine and a container of this in a

5 gal carboy during the 2nd fermantation brought a real nice finish and light color to the wine. Doesn't sound fancy but it didn't stick around either.
Reply to
encat

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The Anchorage Fishwrapper and Litterbox Liner Press

Reply to
A. J. Rawls

A. J. Rawls wrote

I thank you very much for you accurate and timely response.

This is a 1-gal recipe calling for 1 tsp of peptic enzyme. If it were a 5-gal recipe, how much peptic enzyme should be added?

Dick

Reply to
Dick Adams

Dick You could certainly scale the pectic enzyme up to 5 tsp for 5 gallons - it wouldn't hurt anything. On the other hand, since enzymes are not "used up" in the chemical reactions they encourage, you could get by with just one tsp. But it would probably take longer to break down the pectins. If you are adding the pectic enzyme during the initial fermentation, the timing should not matter much - the enzymes will have weeks to work, which I would think should be plenty.

Doug

Reply to
Doug

Pectic enzymes come in liquid form or powder form. The dosage amounts is not the same. This is something to keep in mind. If in doubt, follow the manufactures suggestions.

Reply to
Paul E. Lehmann

Very interesting....As I read this thread I instantly started thinking I would post and inquire if anyone had finished this wine, and what it tasted like when completed. Most encouraging. May I ask, what would you say, from your notes, made this one such a firm favorite? Welches juices (Plonkcord and Viagra....ooops sorry Concord and Niagra ;) are my staple table/TV wines, I woud love to add something fruity if it is worthwhile!

Sean

Reply to
snpm

Just started this recipe, finally after clearing out some other experiments and kits. I used EC-1118 Lalvin since that is what I had. I only had 1/4 of a bag, but I think yeast multiplies, so I think I'm ok. I only built a gallon with 2 cans of the concentrate. I had a S.G. of

1.106 to start with. (used jack keller recipe)

So how is your rackings and tastes going? Just wondering. DAve

p.s. Tonight we enjoyed dinner at the neighbors - had the Blueberry Pinot Noir (WinExpert) prior to dinner, than SuperTuscan (WinExpert) with pasta, salad and bread - then Cab Franc Icewine and Riesling Ice Wine with desert. (only a small glass of each, so we could drive home). None of my recipe wine is ready or drinkable just now. But the kits were a hit.

braafn8r wrote:

Reply to
Dave Allison

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