Using the same type of 2.5 gallon spring water container that I used for the cider, we made a 2 gallon batch. I also borrowed the "balloon airlock" idea from the mead recipe, since I had run out of airlocks.
We followed the recipe at JackKeller.net. I've seen other recipes that mention the optional addition of tannin, but I didn't have any so we didn't do that.
If you buy concentrate for this recipe, be VERY careful to read the ingredients to make sure that what you're buying doesn't have and chemical preservatives. Welch's does make concentrate that is 100% juice, but also has preservatives. We found this out the hard way. When overcome with joy that we'd found a white-grape-and-raspberry 100% juice, we neglected to read the ingredients. I now have 4 containers of that in the freezer to drink at my leisure and NOT turn into wine.
We pitched a champagne yeast, so I expect this to be very dry. I may bottle carbonate some of it and stabilize the rest, just to see how the varieties turn out.
It's been a week and fermentation is still going strong.
Fermentation Start Date: 9/26/2009
Planned Fermentation End Date: 10/31/2009
Starting Gravity: ???
Projected Ending Gravity: 1.000
The recipe we used is reprinted here, originally found at JackKeller.net:
Welch's Frozen Grape Juice Wine
- 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
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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