Jshakur,

You had asked about making wine with Welchs grape juice and if it worked. My wife and I made a 5 gallon batch of wine for Christmas presents this year and it turned out great. I used the following recipe...

7 11.5 ounce jars of welch's grape juice
7.5 pounds of white granulated sugar
.5 pounds of sugar in the raw
(could have been closer to 9 pounds of sugar)
10 tsp yeast nutrient
5 tsp pectic enzyme
1 packet champagne yeast

In the future, I would probably use less sugar since the wine turned out to be more of a desert wine, very very sweet. I'm definitely going to make this type of wine in the future.

Matt

Topics: welch's grape wine, wine from grape juice concentrate

Thanks for the info!


-J

Did you use the frozen the grape juice? How much water did you add?

-J

brewersr wrote:Jshakur,

You had asked about making wine with Welchs grape juice and if it worked. My wife and I made a 5 gallon batch of wine for Christmas presents this year and it turned out great. I used the following recipe...

7 11.5 ounce jars of welch's grape juice
7.5 pounds of white granulated sugar
.5 pounds of sugar in the raw
(could have been closer to 9 pounds of sugar)
10 tsp yeast nutrient
5 tsp pectic enzyme
1 packet champagne yeast

In the future, I would probably use less sugar since the wine turned out to be more of a desert wine, very very sweet. I'm definitely going to make this type of wine in the future.

Matt

Topics: welch's grape wine, wine from grape juice concentrate

Yep,
I used frozed grape concentrate and filled just filled up the carboy to 5 gallons. In retrospect I think it was so sweet because I didn't really rack it any during the process and I definitely should have. We were in a hurry and moving so I didn't do that. If we would have racked it at least twice then filled it back to 5 gallons it would have been a little less sweet for sure. Enjoy the wine man!
Matt

brewersr wrote:Yep,
I used frozed grape concentrate and filled just filled up the carboy to 5 gallons. In retrospect I think it was so sweet because I didn't really rack it any during the process and I definitely should have. We were in a hurry and moving so I didn't do that. If we would have racked it at least twice then filled it back to 5 gallons it would have been a little less sweet for sure. Enjoy the wine man!
Matt

I think the sweetness is because of the meta-bisulphate they put in the juice. It doesn't seem to dissipate even when it is airated. I would stick to the generic juices that don't have the meta-bisulphate. Normally the meta-bisulphate dissipates but they may use a different method of introducing it to the juice. wyo wino

I'm going to make a batch right now, using your advice and using the off brand grape juice.

from start to finish what is the time table like? Normal 8 -12 months?



-J

brewersr wrote:I'm going to make a batch right now, using your advice and using the off brand grape juice.

I have some grape juice brewing now. I used Sam's 100% concord grape juice. All it has in it is absorbic acid. Sam's white grape juice has meta-bisulphate in it. Not sure why.

I like to age my wine at least 5 or 6 months. More, unless I am running out of wine to drink.

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Juicers

I also made some but a smaller batch right in the welchs bottle. I tasted it today and was also sweet but was delicious. As well I made some cranberry wine which also turned out good but a little weak.

Recently I have noticed some of the condensed frozen Welches grape juice do not have preservatives. I have added some of them to my other juices with no extra water to give a little more body to the wine.

Wow. I'm oddly curious and plan on giving this a try.
Just a few q's:

1. do you have to use the pectic acid? what is it for?
2. did you go through a primary then a secondary fermentation? the recipe i've used for basic grape juice starts with a week or so of primary before transferring to a carboy. It sounds like you started straight in the carboy...is that right?

Thanks!

oh...and Happy Thanksgiving to all!

pectic enzyme drops fruit out quicker and allows the wine to clear.

I always start my wine in an open primary. Basically an open topped container. I place a cloth across the top. About 3 to 5 days I rack to the carboy.

cool. thanks.