I keep forgetting that Welch's comes in white juice as well. Mine is
red. The sparkolloid has started to clear it a little, the cold
treatment apparently is for white only, but I'm sitting it in 20-40
degree garage for a couple weeks to see what it does.
Blending will overpower anything I blend... ah, ok. So this experiment
ends possibly with a wine that only my 25 year old would appreciate.
smile. maybe I should put a label on it "Boone's Farm Concord" and use
twist tops.
haha. thanks for the info. I've learned so much in the past 5 months on
this newsgroup that my head could burst. :*)
Merry Christmas, may you all find empty bottles w/labels already off.
DAve
Ray Calvert wrote:
> I don't see where you ever said whether you made the white or red. If it
> was red, I think the Concord grape will overpower just about anything you
> blend with it. If the white. it blends well with almost anything. The last
> batch of Niagara I made came out very dry and unlike other batches was just
> missing something. I had also made a batch of straight mead that came out a
> bit sweet. A blend of the two was excellent. Much like a semi-dry
> Riesling.
>
> Ray
>
> "DAve Allison" > wrote in message
> . ..
>
>>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
et...
>>>
>>>
>>>>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
.net...
>>>>>
>>>>>
>>>>>
>>>>>>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
ast.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
digy.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@KNOLO GY.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
ws.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
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>
>