Hey everyone thanks for all the advice on my last post but of course
being a rookies i have another question. I was in my super market and
i stumbled across the frozen fruit section and then concentrates and i
was wondering which is best to use and if either is a good choice. i
appreciate any advice.
Al

I experimented with a one gallon batch or Harris-Teeter frozen apple juice
concentrate. I started it about a 6 weeks ago and it is now aging and
clearing. It took a pretty long time to ferment out all the sugar. about 3
weeks. At times I thought is had stalled but after a week the sugar would
be lower still.

Anyway. It doesn't have much of a taste right now. It doesn't taste bad,
it is very smooth with no bite, no sourness and it's a tiny tiny tiny bit
sweet.

I think that with age it may developed some flavor. When it was fermenting
and the specific gravity was at 1020 from 1095, I tasted it. It tasted
pretty good as a carbonated sweet apple cider I guess you would call it.

I am considering carbonating and sweating half of it and bottling the other
half still.

I also tried Welch's Cocktail but it didn't turn out so well. But, as I
said in another post it was because I used cocktail and not concord. I have
recently tried it again with concord and it is much better.

David


"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

I experimented with a one gallon batch or Harris-Teeter frozen apple juice
concentrate. I started it about a 6 weeks ago and it is now aging and
clearing. It took a pretty long time to ferment out all the sugar. about 3
weeks. At times I thought is had stalled but after a week the sugar would
be lower still.

Anyway. It doesn't have much of a taste right now. It doesn't taste bad,
it is very smooth with no bite, no sourness and it's a tiny tiny tiny bit
sweet.

I think that with age it may developed some flavor. When it was fermenting
and the specific gravity was at 1020 from 1095, I tasted it. It tasted
pretty good as a carbonated sweet apple cider I guess you would call it.

I am considering carbonating and sweating half of it and bottling the other
half still.

I also tried Welch's Cocktail but it didn't turn out so well. But, as I
said in another post it was because I used cocktail and not concord. I have
recently tried it again with concord and it is much better.

David


"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

You can make some very interesting & good wines from frozen concentrates. I
have used Welch's and Old Orchard blends with very good results. They are
balanced already, and most of my friends like them. One word of caution;
over the past 4 years which I have used these, I have noticed that they can
stick on occasion. I have gone to adding yeast nutrient to each batch, and
fermenting in a fermentation bucket. Since I have done that, I have not had
a batch stick. My favorites are apple-cherry, apple, strawberry-apple-kiwi,
apple raspberry, and a few more. They taste good with an 11-12% alcohol
level, and if you can wait, they taste very, very good at 1 year or older.
I have used frozen fruit from the frozen section to make wine when I cannot
get the actual fruit, and had very good results too.
Darlene

"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

You can make some very interesting & good wines from frozen concentrates. I
have used Welch's and Old Orchard blends with very good results. They are
balanced already, and most of my friends like them. One word of caution;
over the past 4 years which I have used these, I have noticed that they can
stick on occasion. I have gone to adding yeast nutrient to each batch, and
fermenting in a fermentation bucket. Since I have done that, I have not had
a batch stick. My favorites are apple-cherry, apple, strawberry-apple-kiwi,
apple raspberry, and a few more. They taste good with an 11-12% alcohol
level, and if you can wait, they taste very, very good at 1 year or older.
I have used frozen fruit from the frozen section to make wine when I cannot
get the actual fruit, and had very good results too.
Darlene

"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

Last year I made Sav. Blank and Chardonnay from fresh juice I picked up at
the winery. I also made my first batch of Welch's Niagara. I liked the
Welch's best of the 3. Very nice young. I recommend drinking it between 3
and 9 months.

But feel free to experiment with other frozen concentrates. Some work and
other do not. Darleen seems to have a lot of experience with these and
visit Jack Keller's site.

Ray

"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

Last year I made Sav. Blank and Chardonnay from fresh juice I picked up at
the winery. I also made my first batch of Welch's Niagara. I liked the
Welch's best of the 3. Very nice young. I recommend drinking it between 3
and 9 months.

But feel free to experiment with other frozen concentrates. Some work and
other do not. Darleen seems to have a lot of experience with these and
visit Jack Keller's site.

Ray

"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

I'd try anything that didn't have preservatives in it that sounds good
to you. Winemaking is one hobby that is all about what =you= like and the
heck with everybody else!!!!

"Al Davis" > wrote in message
om...
> Hey everyone thanks for all the advice on my last post but of course
> being a rookies i have another question. I was in my super market and
> i stumbled across the frozen fruit section and then concentrates and i
> was wondering which is best to use and if either is a good choice. i
> appreciate any advice.
> Al

I'd try anything that didn't have preservatives in it that sounds good
to you. Winemaking is one hobby that is all about what =you= like and the
heck with everybody else!!!!