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

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
hlink.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
>
>
>
>
>
>

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
...
> 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
> hlink.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
>>
>>
>>
>>
>>
>>
>
>

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
. ..
> 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
> ...
> > 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
> > hlink.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
> >>
> >>
> >>
> >>
> >>
> >>
> >
> >
>
>

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
om...
> 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
> . ..
>> 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
>> ...
>> > 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
>> > hlink.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
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >
>> >
>>
>>
>
>

David, I have had similar experiences with Welch's Concord. But try the
Welch's Niagara white. It is actually excellent. Even when dry it finishes
slightly sweet. Very nice at 2 to 10 months old. Then it starts to
decline. Check the recipe on Jack Keller's site.

Ray

"David J." > wrote in message
om...
> 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
> . ..
>> 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
>> ...
>> > 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
>> > hlink.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
>> >>
>> >>
>> >>
>> >>
>> >>
>> >>
>> >
>> >
>>
>>
>
>

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
> om...
> > 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
> > . ..
> >> 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
> >> ...
> >> > 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
> >> > hlink.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
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >>
> >> >
> >> >
> >>
> >>
> >
> >
>
>

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
.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
om...
>>>
>>>>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
...
>>>>
>>>>>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
.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
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>>
>>>>
>>>
>>
>
>

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
. ..
> 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
r.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
. 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
T...
>>>>>
>>>>>>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
l.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
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>
>>>
>>

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
> . ..
>
>>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
. 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
.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
ET...
>>>>>>
>>>>>>
>>>>>>>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
tl.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
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>>
>

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
>> . ..
>>
>>>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
.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
y.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
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>
>>>>>>>>
>>

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
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>
>

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
>> . ..
>>
>>>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
st.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
igy.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@KNOLOG Y.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
s.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
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>

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
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>>
>