Ah. that is helpful information, Ray.
Well, I will let this sit another few weeks in the cold storage to see
if it clears from the Sparkolloid I added (1/2 teaspoon in cold water).
Blending with other fruit sounds interesting, I'll have to google around
to see what might be a good combo.
DAve
Ray Calvert wrote:
> Dave,
>
> Let me modify what I said. I have made Welch's white several times and it
> always goes down to 0.995 or less. However I have tried 3 batches of
> Welch's red and bends of the red with other fruit and all batches stuck
> between 1.010 and 1.030. Others have not had this problem. Jack suggested
> that I might have racked the wines at the wrong time and caused them to
> stick. I have not tried again to test his theory.
>
> Ray
>
> "DAve Allison" > wrote in message
> . ..
>
>>Ray,
>>1.105 down to 1.010. It stuck there and I thought it close enough. Guess I
>>am learning all the time.
>>DAve
>>
>>
>>Ray Calvert wrote:
>>
>>>IF you used Jack's recipe as it is given it should not have come out
>>>sweet. What was the starting and ending SG. The only times I have had
>>>that recipe come out sweet was when it stuck which has happened.
>>>
>>>Ray
>>>
>>>"DAve Allison" > wrote in message
et...
>>>
>>>
>>>>wow. thanks for the thread of information. I just finished 10 half
>>>>bottles of Welchs frozen using Jacks website recipe. I didn't get from
>>>>his recipe that 12 months was a good holding time. Guess this gallon of
>>>>1/2 bottles goes into the back of the closet. :* )
>>>>
>>>>I didn't like the sweet taste when bottling it, so maybe it mellows as
>>>>you all suggest.
>>>>I'm gonna have to start putting "maturity" dates on my wine labels so I
>>>>know when i can start drinking. :*)
>>>>
>>>>DAve
>>>>
>>>>David J. wrote:
>>>>
>>>>
>>>>>Oh I'm sure. Like I said the one I opened at 8 or 9 months was decent.
>>>>>I'll check it again in a few more months.
>>>>>
>>>>>David
>>>>>
>>>>>
>>>>>
>>>>>"Dar V" > wrote in message
...
>>>>>
>>>>>
>>>>>
>>>>>>David,
>>>>>>There are those of us who like the Welch's when it is a bit older than
>>>>>>8
>>>>>
>>>>>or
>>>>>
>>>>>
>>>>>
>>>>>>9 months. I've had some at 1 1/2 years which I thought was very good. I
>>>>>>think it all depends on one's taste.
>>>>>>Darlene
>>>>>>
>>>>>>"David J." > wrote in message
t.rr.com...
>>>>>>
>>>>>>
>>>>>>
>>>>>>>Maybe a little off topic if you are just asking about adding a can to
>>>>>>>existing wine.
>>>>>>>
>>>>>>>I have experimented with this plenty of times with Welch's Concord and
>>>>>>>Fruit
>>>>>>>Cocktail but it never really turned out that great. It will produce a
>>>>>>>drinkable wine but not enjoyable if you ask me. I have tried it with
>>>>>>>a
>>>>>>>few
>>>>>>>different kinds of yeast and still not too good.
>>>>>>>
>>>>>>>I will say though, it is funny that this thread just popped up again.
>>>>>>>It's
>>>>>>>a common one. I just took out some Welch's last night that I have had
>>>>>>>sitting in a jug for about 8 or 9 months now just to taste. It tasted
>>>>>>>a
>>>>>>>lot
>>>>>>>better than it did a few months ago when I last tried it. So maybe it
>>>>>>>just
>>>>>>>needs to age.
>>>>>>>
>>>>>>>I'll tell you what turned out really good though. With 2 cans of
>>>>>
>>>>>frozen
>>>>>
>>>>>
>>>>>
>>>>>>>Harris Teeter apple juice some sugar to bring the gravity to 1090 (if
>>>>>>>I
>>>>>>>remember correctly) and finishing sweet (cant remember the gravity).
>>>>>
>>>>>This
>>>>>
>>>>>
>>>>>
>>>>>>>turned out really good. Not too sweet but much apple flavor.
>>>>>>>
>>>>>>>I did another apple but substituting the white sugar for brown. This
>>>>>
>>>>>was
>>>>>
>>>>>
>>>>>
>>>>>>>really harsh for a long time but after almost a year it has mellowed
>>>>>>>out
>>>>>>>and
>>>>>>>tasted pretty good.
>>>>>>>
>>>>>>>David
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>"Ray Calvert" > wrote in message
gy.com...
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>Yes, use frozen concord grape concentrate. It should not have the
>>>>>>>>preservatives. Be careful about trying to pick up the body of
>>>>>>>>concord
>>>>>>>
>>>>>>>wine.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>That stuff typically has plenty of body.
>>>>>>>>
>>>>>>>>Ray
>>>>>>>>
>>>>>>>>"Matthew Givens" > wrote in message
>>>>>>>>news:bf72c$42bf78b2$18d645bf$28031@KNOLOGY .NET...
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>>>Go to Jack Keller's website (http://winemaking.jackkeller.net/), and
>>>>>
>>>>>he
>>>>>
>>>>>
>>>>>
>>>>>>>>>has recipes for wine from frozen grape juice concentrate. I have
>>>>>
>>>>>made
>>>>>
>>>>>
>>>>>
>>>>>>>>>three one-gallon batches with different types of juice, and it works
>>>>>>>
>>>>>>>fine.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>>Not the best wine I've ever tasted, but not the worst, either.
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>"Robert Lewis" > wrote in message
.atl.earthlink.net...
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>>Dumb question....., but hey, I gotta ask.
>>>>>>>>>>
>>>>>>>>>>Has anyone made a batch of red wine using store bought grape juice
>>>>>>>
>>>>>>>(with
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>>>no preservatives except citric acid) as part of the ingredients?
>>>>>>>>>>
>>>>>>>>>>I'm thinking this. My recipe calls for (per gallon amount)
>>>>>>>>>>· 5 lbs of Concorde grapes
>>>>>>>>>>
>>>>>>>>>>· 2 quarts of water
>>>>>>>>>>
>>>>>>>>>>· 2 lbs of sugar
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>So what if I substituted some of the water with grape juice, for a
>>>>>>>>>>more
>>>>>>>>>>full body in the finished product?
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>Just some thoughts that I'd like ya'll's opinion on.
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>Robert
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>
>