White grape juice
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- Piss Artist
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White grape juice
I have 10 litres of White grape juice tesco's pressed not concentrate, now any suggestions how best to turn it I'n to alcohol !!!!!? Was thinking of perhaps incorporating it into elderflower champagne , is this likely to be any good ? What would I need to add ?
Re: White grape juice
Get 10l of apple juice to go with it, 7kg of sugar, 10tsp citric acid, top up to 10 gallon, add yeast and make yourself 60 bottles of nice white table wine... or to make it easier split it down into 1 gallon batches and away you go...
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- Piss Artist
- Posts: 228
- Joined: Thu May 22, 2008 12:32 pm
- Location: derry n.i.
Re: White grape juice
Cheers dan it so happens I have 12 litres of apple juice which I was hoping to make a strawberry lime cider with ! I'll likey try a small batch of that cause were not awfully big White wine drinkers !
Cheers
Stuart
Cheers
Stuart
Re: White grape juice
Depends what you are after then really... But white grape juice would ordinarily lend itself to something white and wine like...
If you want something with a bit of character try 2l grape juice and 2 jars of honey (varietal is the best but cheap stuff ok, avoid anything eucalyptus) and nothing else other than yeast/ nutrient... Gives a drink called pyment which does nothing but improve with age...
Another variant would be 2l grape and 2l apple with about 600g sugar and pectolase, yeast and nutrient, ferment to dry, stabilise and sweeten to 1.006 or so (to your preference really) and this will give a wine that can sit on the rack a good while without deteriorating. Then you just reach for one every now and then when you feel like something handmade...
The first recipe in my first post I gave goes excellent with a tablespoon or so of fresh elderflowers added to the gallon... I have never made the elderflower champagne so couldn't comment on that...
If you want something with a bit of character try 2l grape juice and 2 jars of honey (varietal is the best but cheap stuff ok, avoid anything eucalyptus) and nothing else other than yeast/ nutrient... Gives a drink called pyment which does nothing but improve with age...
Another variant would be 2l grape and 2l apple with about 600g sugar and pectolase, yeast and nutrient, ferment to dry, stabilise and sweeten to 1.006 or so (to your preference really) and this will give a wine that can sit on the rack a good while without deteriorating. Then you just reach for one every now and then when you feel like something handmade...
The first recipe in my first post I gave goes excellent with a tablespoon or so of fresh elderflowers added to the gallon... I have never made the elderflower champagne so couldn't comment on that...