grape juice wine???
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craggy
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Road Runner
QUOTE (deadlydes @ Jun 20 2006, 10:41 AM) you can make endless varieties of wine using different juices available eg 3 cartons red grape + 2 blackcurrent or 2 pomegranet. or 3 cartons white grape + 2 peach or 2 kiwi (i have saw these) you get the idea the combinations are endless
get turboing!
I've never tried this, but have heard that making wine from just straight grape juice will give a quite bland flavour.
As deadlydes says, mixing it with other combinations of fruit is supposed to give a fuller more rounded flavour I believe.
get turboing!
I've never tried this, but have heard that making wine from just straight grape juice will give a quite bland flavour.
As deadlydes says, mixing it with other combinations of fruit is supposed to give a fuller more rounded flavour I believe.
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craggy
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craggy
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craggy
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Steeev
Well guys n gals, my turbo grape and ribena concoction has just hit the bottles.
It was only a prod in the direction of wine, as I fell short on the sugar front, using only 160g glucose, 3 litres of red grape juice and 1 3/4 litres of Ribena (ready made!)
I also used "ghetto yeast" - Young's Super Wine Compound, from Wilkinsons.
I put it in a secondary 5L water bottle, to semi-clear - I wanted to see what difference there was between bottle conditioned and plain, clear flat.
I siphoned the first clear pint into the glass that sits before me now, and the cloudier brew has a tsp/litre of glucose.
I'm pleasantly surprised! Not as good as wine, obviously, and probably hovering around the 6-7% mark, but it has the pretentions of a wine taste. It just lacks the meat and two veg.
I think I'll definitely have another go, but probably treble the amount of sugar.
I might even shell out on some decent yeast!
It was only a prod in the direction of wine, as I fell short on the sugar front, using only 160g glucose, 3 litres of red grape juice and 1 3/4 litres of Ribena (ready made!)
I also used "ghetto yeast" - Young's Super Wine Compound, from Wilkinsons.
I put it in a secondary 5L water bottle, to semi-clear - I wanted to see what difference there was between bottle conditioned and plain, clear flat.
I siphoned the first clear pint into the glass that sits before me now, and the cloudier brew has a tsp/litre of glucose.
I'm pleasantly surprised! Not as good as wine, obviously, and probably hovering around the 6-7% mark, but it has the pretentions of a wine taste. It just lacks the meat and two veg.
I think I'll definitely have another go, but probably treble the amount of sugar.
I might even shell out on some decent yeast!
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Steeev
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deadlydes
that 'Ghetto yeast' as you all it is really good. i use it for 95% of my wines.
i have done 3 test brews by making up 2 gallons of wine must (different fruits every time) then splitting it between 2 demi's. i fermented them at the same time, temp etc the only difference was i used a burgendy yeast for one and a champagne for the other and when tasteing there was very very little difference (in any of the 3) so wouldnt get hung up on yeasts.
i intend to do a similar thing with some wort split into demi's
next time make sure you start the wine at SH: 1.085-1.090
as for filtering wine i have never bothered. once stabilised, use 2 part fineings. they will make the wine clear in 2 days then just syphon off the sediment
i have done 3 test brews by making up 2 gallons of wine must (different fruits every time) then splitting it between 2 demi's. i fermented them at the same time, temp etc the only difference was i used a burgendy yeast for one and a champagne for the other and when tasteing there was very very little difference (in any of the 3) so wouldnt get hung up on yeasts.
i intend to do a similar thing with some wort split into demi's
next time make sure you start the wine at SH: 1.085-1.090
as for filtering wine i have never bothered. once stabilised, use 2 part fineings. they will make the wine clear in 2 days then just syphon off the sediment
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Steeev
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deadlydes
steev
http://www.easybrew.co.uk/product_detai ... 6a7dd8e7a4
2 part fineings. what you do is put in part 1, shake and leave for 30mins then add part b shake then put somewhere cool to clear. i always add the full 2ml of each
make sure after you ferment you syphon off the lees b4 stabilising (with campdon and potassium sorbate), degassing (shake and release pressure a few times over 24 hrs and then subsequent fineing
http://www.easybrew.co.uk/product_detai ... 6a7dd8e7a4
2 part fineings. what you do is put in part 1, shake and leave for 30mins then add part b shake then put somewhere cool to clear. i always add the full 2ml of each
make sure after you ferment you syphon off the lees b4 stabilising (with campdon and potassium sorbate), degassing (shake and release pressure a few times over 24 hrs and then subsequent fineing
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Steeev
Thanks for the link.
I've not done any of the steps you've suggested, i.e. proper wine making techniques.
I basically made turbo grape juice, no stabilising or degassing.
Does this mean the bottles I've got will have a short shelf life/end up vinegar?
Also I guess shaking won't have the same effect as it has on beer, i.e. oxidisation.
Cheers.
I've not done any of the steps you've suggested, i.e. proper wine making techniques.
I basically made turbo grape juice, no stabilising or degassing.
Does this mean the bottles I've got will have a short shelf life/end up vinegar?
Also I guess shaking won't have the same effect as it has on beer, i.e. oxidisation.
Cheers.
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deadlydes