For about a year now, I've been enjoying (what I find to be) some curiously
tasty wine made from Langer's frozen apple juice concentrate. I find it at my
local Safeway grocery store. Being frozen, it has no sorbates or benzoates,
but it's got ascorbic acid, which turns out be a bit of a help.

What makes the taste "curious" is that I don't fully reconstitute the
concentrate with water, allowing the higher sugar percentage to contribute
to the total desired start SG. By doing this, I also raise the amount of
natural apple flavor above that which would normally be present in a starting
apple must.

The result is a strong-tasting wine (my family calls it "hooch"), with much
body and plenty of natural tannin. More importantly, because the juice has
already been filtered before concentration, clarification is rapid. About 2
months after fermentation slows, the wine has only a vague haze, and the
lees are firm (when EC-1118 is used).

Typically, I make a gallon at a time, thus:

- 4 Langer's frozen apple concentrate bottles
- 2.1 liters bottled spring water
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- 2 cups sugar
- 3/4 tsp EC-1118 dry yeast

This liquor will have a SG of 1.115, which the yeast can handle, but will
produce a high-alcohol wine, If this is objectionable, only add 0.5 to 1
cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
largely due to the presence of the ascorbic acid. Daily stirring will assist
in degassing the must during primary fermentation.

Naturally, one can wait a reasonable 6 months for more complete
clarification, but I've been surprised by the flavor of the result when
enjoyed prior to that time.

Marshall

On 10 June, 00:14, Marshall Jose > wrote:
> For about a year now, I've been enjoying (what I find to be) some curiously
> tasty wine made from Langer's frozen apple juice concentrate. I find it at my
> local Safeway grocery store. Being frozen, it has no sorbates or benzoates,
> but it's got ascorbic acid, which turns out be a bit of a help.
>
> What makes the taste "curious" is that I don't fully reconstitute the
> concentrate with water, allowing the higher sugar percentage to contribute
> to the total desired start SG. By doing this, I also raise the amount of
> natural apple flavor above that which would normally be present in a starting
> apple must.
>
> The result is a strong-tasting wine (my family calls it "hooch"), with much
> body and plenty of natural tannin. More importantly, because the juice has
> already been filtered before concentration, clarification is rapid. About 2
> months after fermentation slows, the wine has only a vague haze, and the
> lees are firm (when EC-1118 is used).
>
> Typically, I make a gallon at a time, thus:
>
> - 4 Langer's frozen apple concentrate bottles
> - 2.1 liters bottled spring water
> - 1/2 tsp pectic enzyme
> - 1 tsp yeast nutrient
> - 2 cups sugar
> - 3/4 tsp EC-1118 dry yeast
>
> This liquor will have a SG of 1.115, which the yeast can handle, but will
> produce a high-alcohol wine, If this is objectionable, only add 0.5 to 1
> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
> largely due to the presence of the ascorbic acid. Daily stirring will assist
> in degassing the must during primary fermentation.
>
> Naturally, one can wait a reasonable 6 months for more complete
> clarification, but I've been surprised by the flavor of the result when
> enjoyed prior to that time.
>
> Marshall

Can I ask which country that you're in please? I used to really enjoy
making wines from fruit juices - a quick and easy way to make wine but
here in the UK sodium metabisulphide has in included in every bottle
of juice for a good few years now....like most things in the UK, if
you enjoy then, given time, the authorities will clamp down on it.

McKevvy

"McKevvy" > wrote in message
...
> On 10 June, 00:14, Marshall Jose > wrote:
>> For about a year now, I've been enjoying (what I find to be) some
>> curiously
>> tasty wine made from Langer's frozen apple juice concentrate. I find it
>> at my
>> local Safeway grocery store. Being frozen, it has no sorbates or
>> benzoates,
>> but it's got ascorbic acid, which turns out be a bit of a help.
>>
>> What makes the taste "curious" is that I don't fully reconstitute the
>> concentrate with water, allowing the higher sugar percentage to
>> contribute
>> to the total desired start SG. By doing this, I also raise the amount of
>> natural apple flavor above that which would normally be present in a
>> starting
>> apple must.
>>
>> The result is a strong-tasting wine (my family calls it "hooch"), with
>> much
>> body and plenty of natural tannin. More importantly, because the juice
>> has
>> already been filtered before concentration, clarification is rapid. About
>> 2
>> months after fermentation slows, the wine has only a vague haze, and the
>> lees are firm (when EC-1118 is used).
>>
>> Typically, I make a gallon at a time, thus:
>>
>> - 4 Langer's frozen apple concentrate bottles
>> - 2.1 liters bottled spring water
>> - 1/2 tsp pectic enzyme
>> - 1 tsp yeast nutrient
>> - 2 cups sugar
>> - 3/4 tsp EC-1118 dry yeast
>>
>> This liquor will have a SG of 1.115, which the yeast can handle, but will
>> produce a high-alcohol wine, If this is objectionable, only add 0.5 to 1
>> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
>> largely due to the presence of the ascorbic acid. Daily stirring will
>> assist
>> in degassing the must during primary fermentation.
>>
>> Naturally, one can wait a reasonable 6 months for more complete
>> clarification, but I've been surprised by the flavor of the result when
>> enjoyed prior to that time.
>>
>> Marshall
>
> Can I ask which country that you're in please? I used to really enjoy
> making wines from fruit juices - a quick and easy way to make wine but
> here in the UK sodium metabisulphide has in included in every bottle
> of juice for a good few years now....like most things in the UK, if
> you enjoy then, given time, the authorities will clamp down on it.
>
> McKevvy

Check out the frozen fruit juice concentrates. Here in the US they generally
don't contain preservatives.

Steve

I'm in the US, but I suspect that Langer's is made from mostly Chinese
apple juice.

At any rate, I find that most frozen juice concentrates have only
ascorbic (and sometimes also citric) acid added to them. I guessing the
USFDA expects that freezing the juice concentrate greatly reduces the
need for a stabilizer such as a benzoate or metabisulphite.

I concur that most juices transported and sold at "room temperature"
have a stabilizer added to them, making them much less suitable for
fermentation.

Marshall

McKevvy wrote:
> On 10 June, 00:14, Marshall Jose > wrote:
>> For about a year now, I've been enjoying (what I find to be) some curiously
>> tasty wine made from Langer's frozen apple juice concentrate. I find it at my
>> local Safeway grocery store. Being frozen, it has no sorbates or benzoates,
>> but it's got ascorbic acid, which turns out be a bit of a help.
>>
>> What makes the taste "curious" is that I don't fully reconstitute the
>> concentrate with water, allowing the higher sugar percentage to contribute
>> to the total desired start SG. By doing this, I also raise the amount of
>> natural apple flavor above that which would normally be present in a starting
>> apple must.
>>
>> The result is a strong-tasting wine (my family calls it "hooch"), with much
>> body and plenty of natural tannin. More importantly, because the juice has
>> already been filtered before concentration, clarification is rapid. About 2
>> months after fermentation slows, the wine has only a vague haze, and the
>> lees are firm (when EC-1118 is used).
>>
>> Typically, I make a gallon at a time, thus:
>>
>> - 4 Langer's frozen apple concentrate bottles
>> - 2.1 liters bottled spring water
>> - 1/2 tsp pectic enzyme
>> - 1 tsp yeast nutrient
>> - 2 cups sugar
>> - 3/4 tsp EC-1118 dry yeast
>>
>> This liquor will have a SG of 1.115, which the yeast can handle, but will
>> produce a high-alcohol wine, If this is objectionable, only add 0.5 to 1
>> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
>> largely due to the presence of the ascorbic acid. Daily stirring will assist
>> in degassing the must during primary fermentation.
>>
>> Naturally, one can wait a reasonable 6 months for more complete
>> clarification, but I've been surprised by the flavor of the result when
>> enjoyed prior to that time.
>>
>> Marshall
>
> Can I ask which country that you're in please? I used to really enjoy
> making wines from fruit juices - a quick and easy way to make wine but
> here in the UK sodium metabisulphide has in included in every bottle
> of juice for a good few years now....like most things in the UK, if
> you enjoy then, given time, the authorities will clamp down on it.
>
> McKevvy

In article
>,
McKevvy > wrote:

> On 10 June, 00:14, Marshall Jose > wrote:
> > For about a year now, I've been enjoying (what I find to be) some curiously
> > tasty wine made from Langer's frozen apple juice concentrate. I find it at
> > my
> > local Safeway grocery store. Being frozen, it has no sorbates or benzoates,
> > but it's got ascorbic acid, which turns out be a bit of a help.
> >
> > What makes the taste "curious" is that I don't fully reconstitute the
> > concentrate with water, allowing the higher sugar percentage to contribute
> > to the total desired start SG. By doing this, I also raise the amount of
> > natural apple flavor above that which would normally be present in a
> > starting
> > apple must.
> >
> > The result is a strong-tasting wine (my family calls it "hooch"), with much
> > body and plenty of natural tannin. More importantly, because the juice has
> > already been filtered before concentration, clarification is rapid. About 2
> > months after fermentation slows, the wine has only a vague haze, and the
> > lees are firm (when EC-1118 is used).
> >
> > Typically, I make a gallon at a time, thus:
> >
> > - 4 Langer's frozen apple concentrate bottles
> > - 2.1 liters bottled spring water
> > - 1/2 tsp pectic enzyme
> > - 1 tsp yeast nutrient
> > - 2 cups sugar
> > - 3/4 tsp EC-1118 dry yeast
> >
> > This liquor will have a SG of 1.115, which the yeast can handle, but will
> > produce a high-alcohol wine, If this is objectionable, only add 0.5 to 1
> > cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
> > largely due to the presence of the ascorbic acid. Daily stirring will
> > assist
> > in degassing the must during primary fermentation.
> >
> > Naturally, one can wait a reasonable 6 months for more complete
> > clarification, but I've been surprised by the flavor of the result when
> > enjoyed prior to that time.
> >
> > Marshall
>
> Can I ask which country that you're in please? I used to really enjoy
> making wines from fruit juices - a quick and easy way to make wine but
> here in the UK sodium metabisulphide has in included in every bottle
> of juice for a good few years now....like most things in the UK, if
> you enjoy then, given time, the authorities will clamp down on it.
>
> McKevvy

No reason to stop. SO2 is normally added at wineries to suppress
natural (unpredictable) yeast. SO2 is bacteriostatic, not bacteriocidal.
The commercial yeast may start slowly, otherwise it should be a normal
fermentation.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

In article >,
Luc Volders > wrote:

> Have you tried making wine with these juices.
> The sulphite level might just be low enough to get
> a fermentation going.
>
> Otherwise you could aerate the juice. That means splashing
> the juice from one container to another. This binds free sulphite
> and at the same time introduces oxygen in the juice.
> Then when using a real strong yeast starter you are likely to get
> fermentation starting.
>
> Luc

The SO2 is already bound to the sugar. You would have to hit it with
sodium hydroxide to dislodge it. Unbound is more active in low pH
environments. One splash is good. Like pouring it into your fermenter.
> >
> > Can I ask which country that you're in please? I used to really enjoy
> > making wines from fruit juices - a quick and easy way to make wine but
> > here in the UK sodium metabisulphide has in included in every bottle
> > of juice for a good few years now....like most things in the UK, if
> > you enjoy then, given time, the authorities will clamp down on it.
> >
> > McKevvy
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

In article > ,
"Steve Peek" > wrote:

> "McKevvy" > wrote in message
> ...
> > On 10 June, 00:14, Marshall Jose > wrote:
> >> For about a year now, I've been enjoying (what I find to be) some
> >> curiously
> >> tasty wine made from Langer's frozen apple juice concentrate. I find it
> >> at my
> >> local Safeway grocery store. Being frozen, it has no sorbates or
> >> benzoates,
> >> but it's got ascorbic acid, which turns out be a bit of a help.
> >>
> >> What makes the taste "curious" is that I don't fully reconstitute the
> >> concentrate with water, allowing the higher sugar percentage to
> >> contribute
> >> to the total desired start SG. By doing this, I also raise the amount of
> >> natural apple flavor above that which would normally be present in a
> >> starting
> >> apple must.
> >>
> >> The result is a strong-tasting wine (my family calls it "hooch"), with
> >> much
> >> body and plenty of natural tannin. More importantly, because the juice
> >> has
> >> already been filtered before concentration, clarification is rapid. About
> >> 2
> >> months after fermentation slows, the wine has only a vague haze, and the
> >> lees are firm (when EC-1118 is used).
> >>
> >> Typically, I make a gallon at a time, thus:
> >>
> >> - 4 Langer's frozen apple concentrate bottles
> >> - 2.1 liters bottled spring water
> >> - 1/2 tsp pectic enzyme
> >> - 1 tsp yeast nutrient
> >> - 2 cups sugar
> >> - 3/4 tsp EC-1118 dry yeast
> >>
> >> This liquor will have a SG of 1.115, which the yeast can handle, but will
> >> produce a high-alcohol wine, If this is objectionable, only add 0.5 to 1
> >> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
> >> largely due to the presence of the ascorbic acid. Daily stirring will
> >> assist
> >> in degassing the must during primary fermentation.
> >>
> >> Naturally, one can wait a reasonable 6 months for more complete
> >> clarification, but I've been surprised by the flavor of the result when
> >> enjoyed prior to that time.
> >>
> >> Marshall
> >
> > Can I ask which country that you're in please? I used to really enjoy
> > making wines from fruit juices - a quick and easy way to make wine but
> > here in the UK sodium metabisulphide has in included in every bottle
> > of juice for a good few years now....like most things in the UK, if
> > you enjoy then, given time, the authorities will clamp down on it.
> >
> > McKevvy
>
> Check out the frozen fruit juice concentrates. Here in the US they generally
> don't contain preservatives.
>
> Steve

But are probably pasteurized.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

"Billy" > wrote in message
...
> In article > ,
> "Steve Peek" > wrote:
>
>> "McKevvy" > wrote in message
>> ...
>> > On 10 June, 00:14, Marshall Jose > wrote:
>> >> For about a year now, I've been enjoying (what I find to be) some
>> >> curiously
>> >> tasty wine made from Langer's frozen apple juice concentrate. I find
>> >> it
>> >> at my
>> >> local Safeway grocery store. Being frozen, it has no sorbates or
>> >> benzoates,
>> >> but it's got ascorbic acid, which turns out be a bit of a help.
>> >>
>> >> What makes the taste "curious" is that I don't fully reconstitute the
>> >> concentrate with water, allowing the higher sugar percentage to
>> >> contribute
>> >> to the total desired start SG. By doing this, I also raise the amount
>> >> of
>> >> natural apple flavor above that which would normally be present in a
>> >> starting
>> >> apple must.
>> >>
>> >> The result is a strong-tasting wine (my family calls it "hooch"), with
>> >> much
>> >> body and plenty of natural tannin. More importantly, because the juice
>> >> has
>> >> already been filtered before concentration, clarification is rapid.
>> >> About
>> >> 2
>> >> months after fermentation slows, the wine has only a vague haze, and
>> >> the
>> >> lees are firm (when EC-1118 is used).
>> >>
>> >> Typically, I make a gallon at a time, thus:
>> >>
>> >> - 4 Langer's frozen apple concentrate bottles
>> >> - 2.1 liters bottled spring water
>> >> - 1/2 tsp pectic enzyme
>> >> - 1 tsp yeast nutrient
>> >> - 2 cups sugar
>> >> - 3/4 tsp EC-1118 dry yeast
>> >>
>> >> This liquor will have a SG of 1.115, which the yeast can handle, but
>> >> will
>> >> produce a high-alcohol wine, If this is objectionable, only add 0.5 to
>> >> 1
>> >> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
>> >> largely due to the presence of the ascorbic acid. Daily stirring will
>> >> assist
>> >> in degassing the must during primary fermentation.
>> >>
>> >> Naturally, one can wait a reasonable 6 months for more complete
>> >> clarification, but I've been surprised by the flavor of the result
>> >> when
>> >> enjoyed prior to that time.
>> >>
>> >> Marshall
>> >
>> > Can I ask which country that you're in please? I used to really enjoy
>> > making wines from fruit juices - a quick and easy way to make wine but
>> > here in the UK sodium metabisulphide has in included in every bottle
>> > of juice for a good few years now....like most things in the UK, if
>> > you enjoy then, given time, the authorities will clamp down on it.
>> >
>> > McKevvy
>>
>> Check out the frozen fruit juice concentrates. Here in the US they
>> generally
>> don't contain preservatives.
>>
>> Steve
>
> But are probably pasteurized.


Being pasturized will not affect the fermentability of the juice. The
finished product may have a bit of "cooked" flavor, but absent preservatives
it will ferment.
Steve
> --
>
> - Billy
>
> There are three kinds of men: The ones that learn by reading. The few who
> learn by observation. The rest of them have to pee on the electric fence
> and
> find out for themselves.
> Will Rogers
>
> http://countercurrents.org/roberts020709.htm
> http://www.tomdispatch.com/p/zinn

On Sat, 11 Jul 2009 22:00:23 -0400, "Steve Peek" >
wrote:

>
>"Billy" > wrote in message
...
>> In article > ,
>> "Steve Peek" > wrote:
>>
>>> "McKevvy" > wrote in message
>>> ...
>>> > On 10 June, 00:14, Marshall Jose > wrote:
>>> >> For about a year now, I've been enjoying (what I find to be) some
>>> >> curiously
>>> >> tasty wine made from Langer's frozen apple juice concentrate. I find
>>> >> it
>>> >> at my
>>> >> local Safeway grocery store. Being frozen, it has no sorbates or
>>> >> benzoates,
>>> >> but it's got ascorbic acid, which turns out be a bit of a help.
>>> >>
>>> >> What makes the taste "curious" is that I don't fully reconstitute the
>>> >> concentrate with water, allowing the higher sugar percentage to
>>> >> contribute
>>> >> to the total desired start SG. By doing this, I also raise the amount
>>> >> of
>>> >> natural apple flavor above that which would normally be present in a
>>> >> starting
>>> >> apple must.
>>> >>
>>> >> The result is a strong-tasting wine (my family calls it "hooch"), with
>>> >> much
>>> >> body and plenty of natural tannin. More importantly, because the juice
>>> >> has
>>> >> already been filtered before concentration, clarification is rapid.
>>> >> About
>>> >> 2
>>> >> months after fermentation slows, the wine has only a vague haze, and
>>> >> the
>>> >> lees are firm (when EC-1118 is used).
>>> >>
>>> >> Typically, I make a gallon at a time, thus:
>>> >>
>>> >> - 4 Langer's frozen apple concentrate bottles
>>> >> - 2.1 liters bottled spring water
>>> >> - 1/2 tsp pectic enzyme
>>> >> - 1 tsp yeast nutrient
>>> >> - 2 cups sugar
>>> >> - 3/4 tsp EC-1118 dry yeast
>>> >>
>>> >> This liquor will have a SG of 1.115, which the yeast can handle, but
>>> >> will
>>> >> produce a high-alcohol wine, If this is objectionable, only add 0.5 to
>>> >> 1
>>> >> cups of sugar. Fermentation to SG=1.000 will take roughly 10-12 days,
>>> >> largely due to the presence of the ascorbic acid. Daily stirring will
>>> >> assist
>>> >> in degassing the must during primary fermentation.
>>> >>
>>> >> Naturally, one can wait a reasonable 6 months for more complete
>>> >> clarification, but I've been surprised by the flavor of the result
>>> >> when
>>> >> enjoyed prior to that time.
>>> >>
>>> >> Marshall
>>> >
>>> > Can I ask which country that you're in please? I used to really enjoy
>>> > making wines from fruit juices - a quick and easy way to make wine but
>>> > here in the UK sodium metabisulphide has in included in every bottle
>>> > of juice for a good few years now....like most things in the UK, if
>>> > you enjoy then, given time, the authorities will clamp down on it.
>>> >
>>> > McKevvy
>>>
>>> Check out the frozen fruit juice concentrates. Here in the US they
>>> generally
>>> don't contain preservatives.
>>>
>>> Steve
>>
>> But are probably pasteurized.
>
>
>Being pasturized will not affect the fermentability of the juice. The
>finished product may have a bit of "cooked" flavor, but absent preservatives
>it will ferment.
>Steve


Don't worry. The two cups of sugar will probably overcome any "cooked"
taste -- at least after a few glasses :-)

Cheers,

Bruce
(bruceinbangkokatgmaildotcom)