Am i making easy homade wine right?!
Am i making easy homade wine right?
i have 64 onces of welches grape juice added 1 tsp on sugar about a quarter full of redstar activated yeast i didnt activate in in water like i later found out u were supposed to but the ballon is filling up fast and also should i let the air out of the ballon every day? im trying to make it the easyest way i can and get drunk of it
Additional Details3 months ago
when i say quarter i mean like the coin so its not that much yeast i couldnt find out how much to use all the sites just said add yeast????
Answers:
3 months ago
when i say quarter i mean like the coin so its not that much yeast i couldnt find out how much to use all the sites just said add yeast????
I'm thinking that you'll need more sugar than that to make wine... or the alcohol won't be strong enough... I've use the following recipe to make wine...and it came out great. The secret is to let it age in bottles for at 6 months after the fermentation stops. The longer the better!!! At first the wine didn't taste good...but about 8 months (when we only had a few bottles left) it tasted like store purchased wine. You may want to invest in wine making products... for $100 you can get yourself a starter kit - includes the primary fermentor, glass carboy and many other little things like airlocks (no more ballons for you) It's well worth the price.
In a previous posting of this recipe, I said, "I haven't made a frozen grape concentrate wine yet..." and then added that the recipe was given to me by a friend who uses it exclusively to make killer wine. I have since made this wine, but had to greatly reduce the amount of sugar the original recipe called for. A reader made the wine using the original recipe as published and achieved a starting specific gravity way too high, just as I did when I made it. I have since called the originator of the recipe and found he was making a very sweet, high-alcohol wine. This is not what was originally implied and so I have therefore modified the recipe to make a 12%-13% alcohol wine.
There are numerous Welch's frozen juice products. This recipe calls for either the Welch's "Juice Maker's" 100% Frozen Grape Concentrate or the Welch's 100% Frozen Grape Concentrate from Concord Grapes. You could also use Welch's 100% Frozen White Grape Concentrate from Niagara Grapes.
A word of warning is in order. Welch's is a very fine company and delivers, in my opinion, a very good product. But 100% grape concentrate means you concentrate the grapes you get. Thus, the natural sugar content of one batch of juice may differ from that of another batch just as grapes vary from year to year and vineyard to vineyard. Reconstitute the juice and measure the specific gravity of your juice with a hydrometer. Then use the table at http://winemaking.jackkeller.net/hydrom.... to determine if the amount of sugar called for in this recipe is too much, too little, or just right for your juice. You should, in fact, do this with every recipe, as the natural sugar in all fresh fruit varies to some extent.
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. [Author's adaptation of a friend's recipe]
Source(s):
I've made 5 batches of wine and read multiple books
are you by chance in prison
yes let the air out ... expect it to take at least a few days to two weeks+ to be even somewhat drinkable. cheers!
This "recipe" is not going to make a good wine. I know, I've tried it.
Yeast converts sugar to alcohol and carbon dioxide. It's the CO2 that tries to escape. The ballon is to let the CO2 out without allowing in bacteria in the air that can ruin the wine.
Temperature is important, too low (below 50F) the yeast won't work. Too high (above 80F, the yeast works too fast and adds sour flavors.
You're using bakers yeast. It will not make good wine. It will make alcohol alright but it might not be fit to drink. If you're going to make some homemade, try one of the many homemade kits available to make anywhere from 2-6 gallons of wine. Just follow the directions. You can get fancy after you have been successful at this type.