I put together an easy how to page on my site for an easy wine recipe from grapejuice.

http://www.flatfenderbrewing.com/howtomakewine.html

Has anyone tried the Welch's grape juice recipe?

If so, how were the results?



-J

Click the link^^^^^^ You been drinkin? I did the frozen a year ago & it was good(strong). This recipe uses the liquid juice.

I was looking for a personal option on taste.


-J

I was just giving you a hard time! The stuff i made was good(really strong too)

I need to post more pics & stuff. Wine turned out great & is very potent, yet a little sweet!!

Jshakour wrote:Has anyone tried the Welch's grape juice recipe?

If so, how were the results?



-J

I have had trouble with Welches unless you like sweet wine. they put too much meta-bisulphate in their juice. Even if it ferments it usually doesn't ferment all the way out. I would recommend something like Sam's (Wally Mart) grape juice. Nothing in it but absorbic acid. Stick with the generic juices if you like dry wine. wyo wino

i'll have to try the generic version.
We bottled up some of the welches & it is good(strong)
We also bottled up some white zen & it looks & tastes great. That was from a kit though & is much more proffesional looking than the welches which i added nothing too for clearing.
But they work!!
I will do some of the generics though in grape & maybe an apple wine.

At this point, the welches red is only tasty if you use bannanas and raisins in it. Im working on solving the sick sweet taste it has when finished. it might be the ton of ascorbic acid they put in it. It does ferment well with all the additives.

I might need to recant all of this, now that Im drinking some right now. Its only tiny-bit true about the taste. The operative word to make it true would be: Tasty.

Do you think potassium carbonate to lower the asorbic acid, then acid blend to bring the acid back up to where it should be? Is that what you were describing before? wyo wino

Yes. I still need to do some tasting on that test batch. I was going on what someone else had said about the plain welches red. Im tasting it right now. Test#6, its at 14.5% alcohol. It has a special welches boquet with a hint of rubbing alcohol LOL It needs some more oak and some bannanas and raisins to mask the fact that it is welches red. Here is the data. will study it more. It could settle down after 6 mo or more. The risidual sugar left in it is really OK, it needs some to get it out of the Super-dry taste. From june 6th till today the flavor has improved a little.

Day Stage Date Temp SG Brix Alcohol Calc Vino Meter Acid PH Batch # TEST6 Grape Juice concord (purple)
1 1 05/23/08 72.7 1.118 27.62 16.02
2 2 05/24/08 No life this morning,beginning breath 24 hrs start 5:00am
3 3 05/25/08 pitch Red star cuvee this morning
4 4 05/26/08
5 5 05/27/08 put s trap on
6 1 05/28/08
7 2 05/29/08 1.000 Racked and added 1/4 oz oak
8 3 05/30/08
9 4 05/31/08
10 5 06/01/08
11 6 06/02/08
12 7 06/03/08
13 8 06/04/08
14 9 06/05/08
15 10 06/06/08 0.998 14.5 Stableized has a imaginary sweet sour taste

Test Batch 1/2 gal
Concentrate:TEST6 Grape Juice concord (purple) 2 cans
Bi-sulphite 5% solution 1/2 tsp
(Ghostex) 1/2 tsp
Pectic enzyme 1/4 tsp
Tannin 1/32 tsp
(Yeast Energizer) 1/4 tsp
Yeast nutrient 1/2 tsp
Acid blend 1/4 tsp
sugar cups 3/4 C
sugar grams 150
WARNING: do your tests for sugar! this may not be accurate.

I dont care for wine alot so i just take shots of the welches!! My zen turned out good though.
I have had peeps like this stuff though. I love my beer though but might mess with this some more.
What kind of stuff should i put in next batch to make it more winelike? I need to stock more wine making stuff anyway.

I did 8 test batches, one was cherry pie filling it didnt taste at all, number one that tasted the best was Pomegranate Blueberry. All of them were frozen concentrate 100% at a ratio of 4 cans per gal, this will allow plenty of topping up if you set your potential alcohol 1-2% higher then your goal. Then the Cranberry, apple juice then Welches purple, Orange in that order.
I must add that The best for white is the Welches White grape makes an excellent white wine. I am on my second 6 gal batch of the white, and I use lots of American oak and love the taste. The two welch's red below are still up in the air for me. Ive been tasting them without sugar added. Some of them stop fermenting a little early but still done enough to be dry or semi-dry. Definatly use pectin enzyme, and all the yeast booster stuff you can like yeast energizer, ghostex ...etc.

Old Orchard Cranberry 100% Juice
Old Orchard Pomegranate Blueberry
Dole Pineapple Orange
Great Value Apple Juice
Great Value Orange Juice
Welch's Grape Juice,concord (purple)
Welch's Welches Red bannanas raisons