When I was in work today, my wife phoned me to say that she was in Costco and she wanted to know if there was anything I wanted. I had it in my mind to get in a stock of red and white grape juice, so I asked her to get me some fruit juice, unfortunately I didn't add the word grape, so I've ended up with a dozen 1 litre cartons of a mixed fruit juice, it's a mixture of Pear, guava,Pineapple, Lemon and passion fruit juice also Papaya, Peach and Mango puree, it's a pretty thick and cloudy concoction but very tasty. My question is, is it worth trying to make wine with this, if I did would it be cloudy or should I just enjoy drinking the juice as it is.


Tags: fruits enzyme forum

Maybe. Check the label for meta bi-sulphate. If it has it included I would try some other juices. I have real good luck with Walmart's Sam's 100% concord grape juice. They only add absorbic acid. I have tried the Costco Frozen strawberries and I have also tried Costco's Multi frozen berries. Both make good wine at a reasonable price.I have made wine with Walmart's frozen blackberries. Makes excellent wine for about 3 bucks a bottle. The recipe I posted is on this blog. Blackberry is my favorite. I try to caution people about trying to make wine from very low acid fruits like watermelon unless they have made lots of wine before. Watermelon can go bad real easy before the alcohol reaches a safe level to protect it.

Thanks wyo
I'm going to give it a go, theres no mention of meta bi-sulphate only assorbic acid. I'l have to keep my fingers crossed that it clears.

demiJOHN wrote:Thanks wyo
I'm going to give it a go, theres no mention of meta bi-sulphate only assorbic acid. I'l have to keep my fingers crossed that it clears.

I think it will work out fine.

Just to let you know that this fruit juice that was very thick and cloudy in it's original state is clearing up lovely, it's almost there.

As kids my friends and I fermented cartons of fruit juice with baking yeast because we couldn't get our hands on beer, haha. The thing was it often actually turned out okay. However, the yeast seems to multiply a lot and the liqued turns out yeasty/cloudy, it might need to be filtered perhaps? Or maybe it was because we weren't useing the correct yeast?

wyo wino wrote:

demiJOHN wrote:Thanks wyo
I'm going to give it a go, theres no mention of meta bi-sulphate only assorbic acid. I'l have to keep my fingers crossed that it clears.

I think it will work out fine.

It will clear just fine. Takes time. You can add 1/2 teaspoon per gallon of pectic enzyme. You were probably luck not to buy the white grape juice. Although the red grape juice sometimes just has absorbic acid for some reason most of the white grape juice has meta-bisulphate. wyo wino