I tried to make some classy?!
Red Wine by fermenting some Welch's grape jelly after hearing my current on again/off again g/f Antoinette Viande was somewhat of a wine buff!. I let it sit for about a week, scraped off the excess green mold, and then mixed it with some Welch's grape juice and Evian water, but it tasted pretty crappy!. I was just wondering what I did wrong!?!?Www@FoodAQ@Com
Answers:
It takes a longer time then you gave it to ferment!. Try this recipe and see if it works!. (You can't rush in making a Good wine!.)
WELCH'S GRAPE JUICE WINE
1 gallon Welch's grape juice (red or white)
sugar to raise s!.g!. to 1!.095
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
1 pkt Montrachet wine yeast
In a quart jar, activate yeast in ? cup of grape juice and ? cup of warm water with ? teaspoon of sugar and 2 pinches of yeast nutrient dissolved in it!. Cover and set aside to develop a vigorous fermentation!. Pour grape juice in primary and float a hydrometer in it to determine sugar content!. Add sufficient sugar to raise specific gravity to 1!.095 (see hydrometer table at http://winemaking!.jackkeller!.net/hydrom!.!.!.!. and stir well to dissolve sugar and assist sulfites (sulfur dioxide) in dissipating!. Add remaining ingredients except yeast!. Cover primary and set aside 12 hours!. Every 2 hours add ? cup of grape juice to the jar of yeast starter!. After 12 hours, add activated wine yeast and recover primary!. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock!. When clear, rack, top up and refit airlock!. After additional 30 days, stabilize, sweeten if desired and set aside 10-14 days to ensure refermentation does not ensue!. Carefully rack into bottles and age at least 3 months!.Www@FoodAQ@Com
WELCH'S GRAPE JUICE WINE
1 gallon Welch's grape juice (red or white)
sugar to raise s!.g!. to 1!.095
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
1 pkt Montrachet wine yeast
In a quart jar, activate yeast in ? cup of grape juice and ? cup of warm water with ? teaspoon of sugar and 2 pinches of yeast nutrient dissolved in it!. Cover and set aside to develop a vigorous fermentation!. Pour grape juice in primary and float a hydrometer in it to determine sugar content!. Add sufficient sugar to raise specific gravity to 1!.095 (see hydrometer table at http://winemaking!.jackkeller!.net/hydrom!.!.!.!. and stir well to dissolve sugar and assist sulfites (sulfur dioxide) in dissipating!. Add remaining ingredients except yeast!. Cover primary and set aside 12 hours!. Every 2 hours add ? cup of grape juice to the jar of yeast starter!. After 12 hours, add activated wine yeast and recover primary!. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock!. When clear, rack, top up and refit airlock!. After additional 30 days, stabilize, sweeten if desired and set aside 10-14 days to ensure refermentation does not ensue!. Carefully rack into bottles and age at least 3 months!.Www@FoodAQ@Com
Maybe you should have put some vineger in it or maybe you don't have what it takes to make it as a winemaker!.Www@FoodAQ@Com
Maybe because you were trying to make wine with grape jelly!. If you want a alcohol, add yeast!. It will ferment resulting in a wine, sort of!.Www@FoodAQ@Com
you need to put some Tequilla on it!.!.!.!.that will do the job!.!.Www@FoodAQ@Com
LuLu said it all!.!.!.just you have to put in Vodka!.!. Tequila has an after taste and nobody wants wine with a worm!!!Www@FoodAQ@Com
