Hello k-dawg-Donny here from Texas- This recipe is for use from 1 can concentrate to a 1 gal of water. add more as to the more you want to make....or just make it stronger.
1 Can Concentrate Water to 1 gallon Sugar to S.G. 1.085-1.095 Acid Blend to .65% tartaric 1 tsp Nutrient 1/8-1/4tsp Tannin 1 Campden, crush well 1 pkg Wine yeast (any will do)Method All the work of the fruit preparation has been done.
1.Mix all ingredients EXCEPT yeast in primary fermentor. Cover primary.
- After 24 hrs., add yeast. Cover primary.
- Stir daily and check Specific Gravity.
- When ferment reaches S.G. 1.040 ( usually 3-5 days) syphon off sediment into glass secondary. Attach airlock.
- When ferment is complete (S.G. has dropped to 1.000----about 3 weeks) syphon to clean secondary.
- To aid clearing syphon again in 2 months and again if necessary before bottling. THE END.
To improve a greater wine taste you can add small amounts of concentrate to a finished product to give it a a higher quality taste. Example, for every gallon of wine add 6-8 oz. of concentrate; reduce sugar added by 1/2 lb. and acid blend by 1/2 tsp.I bought this book around 15 years ago here in Texas, it will show how to do just about everything that there is to make. It is named- Winemakers recipe handbook. It is copyrighted in 1975 by Raymond Massaccesi. You may be able to find it on the web.........Brew on Donny,,,,,,e-mail for any other help,,,,,,I have been brewing for going on past 25 years.
----- Original Message ----- From: "k-dawg" Newsgroups: rec.crafts.winemaking Sent: Monday, February 27, 2006 3:08 PM Subject: frozen grape concentrate