I started my first two batches of wine this past weekend using Jack
Kellers Frozen Strawberry wine recipe.

http://winemaking.jackkeller.net/request162.asp

I did one batch on Friday night with Welch's 100% Niagara Juice
concentrate and Redstar Cote de Blancs yeast as the recipe called for.
This batch fermented quite vigorously at first and continues to
ferment fine. Tonight I will remove the strawberries and transfer to
secondary.

The other batch I started Saturday. I decided to try this one with
Welch's 100% Concord Juice and due to different stocks at brew stores
ended up with Lalvin 1122 yeast which the clerk said was pretty much
the same thing or at least for fruit wines. This batch started
fermenting pretty strong, although not as strong as the other batch,
then dropped off quite a bit after a couple days. On Wednesday it
seemed stuck but yesterday when I went to stir it it was apparent that
all fermentation had stopped as there were no bubbles or foam in the
must or on the surface. I added a couple of pinches of yeast nutrient
hoping to get it going again but when I checked this morning there was
no activity.

I've read that an airlock is unneccesary in this initial fermentation,
but as a precaution agaist insects I went ahead and put an airlock on
each fermentor. I figured that the daily stiring would give the
neccesary oxygen that I've read the yeast need.

Being my first batches and the fact that the recipe didnt call for
checking SG I didnt bother taking readings. The fermentors have been
at a temp. of approx 70-75 F.

Is the second batch stuck, or is it just done? Should I do something
to get it going again? If so what?

Thanks for any input in advance...
Matt

Do you have a hydrometer? If so stick it in your wine and see if it's
fermented out. That's the best way to tell I know of. Also, even if a
recipe doesn't call for taking a brix or specific gravity at time zero do it
anyway. That's the way you learn about winemaking and you need to know your
starting gravity to be able to estimate how much alcohol is in the finished
wine.

Bill Frazier
Olathe, Kansas USA

Matt wrote "I started my first two batches of wine this past weekend using
Jack
> Kellers Frozen Strawberry wine recipe.....Is the second batch stuck, or is
it just done? Should I do something to get it going again? If so what?

Do you have a hydrometer? If so stick it in your wine and see if it's
fermented out. That's the best way to tell I know of. Also, even if a
recipe doesn't call for taking a brix or specific gravity at time zero do it
anyway. That's the way you learn about winemaking and you need to know your
starting gravity to be able to estimate how much alcohol is in the finished
wine.

Bill Frazier
Olathe, Kansas USA

Matt wrote "I started my first two batches of wine this past weekend using
Jack
> Kellers Frozen Strawberry wine recipe.....Is the second batch stuck, or is
it just done? Should I do something to get it going again? If so what?

I have had the same experience. Welch's Niagara goes great and makes a
great wine. Actually very drinkable at 2 or 3 months.

But I started two different batchs using Welch's Concord frozen concentrate.
Both about 3 gal batchs. One with straigh conocord and the other a concord
raspberry mix. I started both batchs at 1.085 and both stuck at between
1.020 and 1.030. I added more yeast. Nothing, I added a quart of
fermenting mustang must that was just being racked to secondary. Nothing.
I racked it onto the sediment of my 5 gallon cherry batch when I racked it
out of secondary. Nothing. I finally gave up. These are my only two stuck
wines in 25 years of making wine.

I know other people have good luck with the Welch's Concord but it is by no
means a sure thing. I have talked to others who have had bad luck with it.
If someone wants to share the secret, I would love to know it.

Ray

"Matt" <rotaour@dimcomPeRiOdnet> wrote in message
...
>I started my first two batches of wine this past weekend using Jack
> Kellers Frozen Strawberry wine recipe.
>
> http://winemaking.jackkeller.net/request162.asp
>
> I did one batch on Friday night with Welch's 100% Niagara Juice
> concentrate and Redstar Cote de Blancs yeast as the recipe called for.
> This batch fermented quite vigorously at first and continues to
> ferment fine. Tonight I will remove the strawberries and transfer to
> secondary.
>
> The other batch I started Saturday. I decided to try this one with
> Welch's 100% Concord Juice and due to different stocks at brew stores
> ended up with Lalvin 1122 yeast which the clerk said was pretty much
> the same thing or at least for fruit wines. This batch started
> fermenting pretty strong, although not as strong as the other batch,
> then dropped off quite a bit after a couple days. On Wednesday it
> seemed stuck but yesterday when I went to stir it it was apparent that
> all fermentation had stopped as there were no bubbles or foam in the
> must or on the surface. I added a couple of pinches of yeast nutrient
> hoping to get it going again but when I checked this morning there was
> no activity.
>
> I've read that an airlock is unneccesary in this initial fermentation,
> but as a precaution agaist insects I went ahead and put an airlock on
> each fermentor. I figured that the daily stiring would give the
> neccesary oxygen that I've read the yeast need.
>
> Being my first batches and the fact that the recipe didnt call for
> checking SG I didnt bother taking readings. The fermentors have been
> at a temp. of approx 70-75 F.
>
> Is the second batch stuck, or is it just done? Should I do something
> to get it going again? If so what?
>
> Thanks for any input in advance...
> Matt
>

I have had the same experience. Welch's Niagara goes great and makes a
great wine. Actually very drinkable at 2 or 3 months.

But I started two different batchs using Welch's Concord frozen concentrate.
Both about 3 gal batchs. One with straigh conocord and the other a concord
raspberry mix. I started both batchs at 1.085 and both stuck at between
1.020 and 1.030. I added more yeast. Nothing, I added a quart of
fermenting mustang must that was just being racked to secondary. Nothing.
I racked it onto the sediment of my 5 gallon cherry batch when I racked it
out of secondary. Nothing. I finally gave up. These are my only two stuck
wines in 25 years of making wine.

I know other people have good luck with the Welch's Concord but it is by no
means a sure thing. I have talked to others who have had bad luck with it.
If someone wants to share the secret, I would love to know it.

Ray

"Matt" <rotaour@dimcomPeRiOdnet> wrote in message
...
>I started my first two batches of wine this past weekend using Jack
> Kellers Frozen Strawberry wine recipe.
>
> http://winemaking.jackkeller.net/request162.asp
>
> I did one batch on Friday night with Welch's 100% Niagara Juice
> concentrate and Redstar Cote de Blancs yeast as the recipe called for.
> This batch fermented quite vigorously at first and continues to
> ferment fine. Tonight I will remove the strawberries and transfer to
> secondary.
>
> The other batch I started Saturday. I decided to try this one with
> Welch's 100% Concord Juice and due to different stocks at brew stores
> ended up with Lalvin 1122 yeast which the clerk said was pretty much
> the same thing or at least for fruit wines. This batch started
> fermenting pretty strong, although not as strong as the other batch,
> then dropped off quite a bit after a couple days. On Wednesday it
> seemed stuck but yesterday when I went to stir it it was apparent that
> all fermentation had stopped as there were no bubbles or foam in the
> must or on the surface. I added a couple of pinches of yeast nutrient
> hoping to get it going again but when I checked this morning there was
> no activity.
>
> I've read that an airlock is unneccesary in this initial fermentation,
> but as a precaution agaist insects I went ahead and put an airlock on
> each fermentor. I figured that the daily stiring would give the
> neccesary oxygen that I've read the yeast need.
>
> Being my first batches and the fact that the recipe didnt call for
> checking SG I didnt bother taking readings. The fermentors have been
> at a temp. of approx 70-75 F.
>
> Is the second batch stuck, or is it just done? Should I do something
> to get it going again? If so what?
>
> Thanks for any input in advance...
> Matt
>

I went ahead and transferred both batchs. The White had a finish SG
reading of .900 and the red had .920 if my hydrometer is accurate.

There is a little bit of fermentation going on now, but its very slow.
It seems every thing turned out just fine.

The aromas of the wines are great. I cant wait to get done with the
racking, bottling and aging. Gonna have to keep myself occupied with
many more batches in the mean time!

Matt

On Fri, 17 Sep 2004 10:43:21 -0600, Matt <rotaour@dimcomPeRiOdnet>
wrote:

>I started my first two batches of wine this past weekend using Jack
>Kellers Frozen Strawberry wine recipe.
>
>http://winemaking.jackkeller.net/request162.asp
>
>I did one batch on Friday night with Welch's 100% Niagara Juice
>concentrate and Redstar Cote de Blancs yeast as the recipe called for.
>This batch fermented quite vigorously at first and continues to
>ferment fine. Tonight I will remove the strawberries and transfer to
>secondary.
>
>The other batch I started Saturday. I decided to try this one with
>Welch's 100% Concord Juice and due to different stocks at brew stores
>ended up with Lalvin 1122 yeast which the clerk said was pretty much
>the same thing or at least for fruit wines. This batch started
>fermenting pretty strong, although not as strong as the other batch,
>then dropped off quite a bit after a couple days. On Wednesday it
>seemed stuck but yesterday when I went to stir it it was apparent that
>all fermentation had stopped as there were no bubbles or foam in the
>must or on the surface. I added a couple of pinches of yeast nutrient
>hoping to get it going again but when I checked this morning there was
>no activity.
>
>I've read that an airlock is unneccesary in this initial fermentation,
>but as a precaution agaist insects I went ahead and put an airlock on
>each fermentor. I figured that the daily stiring would give the
>neccesary oxygen that I've read the yeast need.
>
>Being my first batches and the fact that the recipe didnt call for
>checking SG I didnt bother taking readings. The fermentors have been
>at a temp. of approx 70-75 F.
>
>Is the second batch stuck, or is it just done? Should I do something
>to get it going again? If so what?
>
>Thanks for any input in advance...
>Matt

I went ahead and transferred both batchs. The White had a finish SG
reading of .900 and the red had .920 if my hydrometer is accurate.

There is a little bit of fermentation going on now, but its very slow.
It seems every thing turned out just fine.

The aromas of the wines are great. I cant wait to get done with the
racking, bottling and aging. Gonna have to keep myself occupied with
many more batches in the mean time!

Matt

On Fri, 17 Sep 2004 10:43:21 -0600, Matt <rotaour@dimcomPeRiOdnet>
wrote:

>I started my first two batches of wine this past weekend using Jack
>Kellers Frozen Strawberry wine recipe.
>
>http://winemaking.jackkeller.net/request162.asp
>
>I did one batch on Friday night with Welch's 100% Niagara Juice
>concentrate and Redstar Cote de Blancs yeast as the recipe called for.
>This batch fermented quite vigorously at first and continues to
>ferment fine. Tonight I will remove the strawberries and transfer to
>secondary.
>
>The other batch I started Saturday. I decided to try this one with
>Welch's 100% Concord Juice and due to different stocks at brew stores
>ended up with Lalvin 1122 yeast which the clerk said was pretty much
>the same thing or at least for fruit wines. This batch started
>fermenting pretty strong, although not as strong as the other batch,
>then dropped off quite a bit after a couple days. On Wednesday it
>seemed stuck but yesterday when I went to stir it it was apparent that
>all fermentation had stopped as there were no bubbles or foam in the
>must or on the surface. I added a couple of pinches of yeast nutrient
>hoping to get it going again but when I checked this morning there was
>no activity.
>
>I've read that an airlock is unneccesary in this initial fermentation,
>but as a precaution agaist insects I went ahead and put an airlock on
>each fermentor. I figured that the daily stiring would give the
>neccesary oxygen that I've read the yeast need.
>
>Being my first batches and the fact that the recipe didnt call for
>checking SG I didnt bother taking readings. The fermentors have been
>at a temp. of approx 70-75 F.
>
>Is the second batch stuck, or is it just done? Should I do something
>to get it going again? If so what?
>
>Thanks for any input in advance...
>Matt