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Welch's Grape Juice Wine Recipe

Tuesday, February 28, 2006

I still get a lot of hits for this recipe.  Is it because it tastes great?  Or is it because it is cheap and the ingredients are easy to get?  Anyways, here it is again.
 

1 Gal Batch, adjust as required

  • 2 cans (11.5 oz) Welch's 100% frozen grape concentrate
  • 1-1/4 lbs granulated sugar
  • 2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • water to make 1 gallon
  • wine yeast

As with ALL recipe's the canned or fresh ingredients you use will differ in there sugar content so you MUST check starting SG before adding sugar amounts listed. The goal is a starting SG of 1090 for alcohol content of 12%-13%. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.

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14 comments:

Anonymous said...

I see that Each state has its alcohol regulation agency and maintains the right to limit wine shipments entirely or partially. I saw this on wine country basket is this true ?

Anonymous said...

I'm going to be brewing in my dorm room, so I'm looking to make something just one notch above prison hooch, just for kicks of course. Can i skip the acid blend, pectic enzyme, and yeast nutrient and still be successful? Also, am i mistaken, or does this not call for a primary fermenter?

Anonymous said...

Pectic enzyme is probably the most important ingredient. Should be started in a primary fermenter. Trick is to remove "must" within first week or so, Strain fruit and clean container and continue fermentation of juice in newly cleaned container for approx. 2 weeks. Rack in 2 weeks and then 2 weeks later..

Anonymous said...

I am new at winemaking and i was wondering why do you put the napkin on for five days and not just put the airlock on insted.

Ben said...

Allowing oxygen to get to the must makes the yeast work better. An airlock at the beginning will prevent this.

Anonymous said...

I'd skip the whole napkin step, you can go from mixing to fermentation rack in one step by using all ingredients and briskly mixing must for 5-10 minutes to oxygenate it - mix in activated yeast last. Put on airlock and store until it stops bubbling (no need to top off at intervals as there will be no evaporation. Oxygen is necessary for yeast to reproduce, but you eventually want an oxygen-free environment to convert sugar via fermentation. The CO2 given off creates a vapor barrier that keeps unwanted natural yeast and microbes out, the napkin wont do this.

Anonymous said...

Not sure if I messed things up but I tried this recipe and it was awful. It was way too acidic. My friend said to ditch the acid blend.

Anonymous said...

you stated wine yeast... how much?

Ben said...

I use one packet of dry yeast.

Anonymous said...

What kind of water should be used,well water okay? Or should i blend some well water with some distilled? i think straight distilled water will not be satisfactory.....

nana said...

Where do i find the wine yeast? And... is it diffrent then the yeast at the grocery store?
Thanks!

nana said...

Where do i find the wine yeast? And... is it diffrent then the yeast at the grocery store?
Thanks!

baby squirrel said...

I use 2 cans of concentrated juice and about 2 pounds of sugar add in 1 pack of yeast shake well and cover with a balloon.....its delicious and gives quite a nice buzz!!!!!

baby squirrel said...

All i use is 2 cans of concentrated grape juice,2 lbs of sugar,1pack of yeast,shake vigorously and cover with a balloon..its delicious and gives a nice buzz!!

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