i got 3- 6 gallons of grape( welches)it is done but when i tasted it,it
has no flavor at all.my last batch was to sweet so i cut back on the
juice and the sugar,do you all have an idea to save or do i pitch
it.the alc is thier but no grape taste at all or sweetness..

"k-dawg" > wrote in message oups.com...
>i got 3- 6 gallons of grape( welches)it is done but when i tasted it,it
> has no flavor at all.my last batch was to sweet so i cut back on the
> juice and the sugar,do you all have an idea to save or do i pitch
> it.the alc is thier but no grape taste at all or sweetness..

What did you make - the white or the red?
What was your recipe?
With a little more information, we might be able to help.

i got the recipe from the home winemakers recipe book.i used 5lbs sugar
6 cans of concentrate(7oz)also the pectic and acid blend yeast nutrient
as the recipe says,

i got the recipe from the home winemakers recipe book.i used 5lbs sugar
6 cans of concentrate(7oz)also the pectic and acid blend yeast nutrient
as the recipe says,

"k-dawg" > wrote in message
oups.com...
>i got the recipe from the home winemakers recipe book.i used 5lbs sugar
> 6 cans of concentrate(7oz)also the pectic and acid blend yeast nutrient
> as the recipe says,

How much water did you add? Was the concentrate red or white?

well it is a red.and i added water to top up to 6 gallon,with a sg of
1.095

"k-dawg" > wrote in message
ups.com...
>i got the recipe from the home winemakers recipe book.i used 5lbs sugar
> 6 cans of concentrate(7oz)also the pectic and acid blend yeast nutrient
> as the recipe says,
>
Sounds like you cut back way too much. I hate dumping batches but I am not
sure what you can do with this one. I suggest you follow Jack Kellers
recipes. In the future if you want to "tweak" a recipe, do it very
slightly.

Are you sure they meant 7 oz cans? 42 ounces of concentrate to 6
gallons is 768 ounces total with 42 ounces of concentrate and 5 lbs of
sugar. It just sounds very thin. I realize Concord grapes do have a
very pronounced flavor and odor but I'm thinking you may only have a
quarter to a third of what I would expect in there. I really don't
like Concord as a wine so have no experience with it, maybe someone
else can chime in that makes it.

Joe

Paul,
I should have read this before I posted, it sound way too thin to me
too. I wonder what would happen if this were frozen to concentrate it?
If you got rid of 3 or four gallons of the water it might make
something of it. I hate pitching wine too, but this won't be good for
vinegar either as I see it. Another idea would be to add a lot more
concentrate but it may be tough to get going.

Joe

k-dawg wrote:
> i got the recipe from the home winemakers recipe book.i used 5lbs sugar
> 6 cans of concentrate(7oz)also the pectic and acid blend yeast nutrient
> as the recipe says,

Ok, did you use 6 cans per gallon, or 6 cans total? And what was the
5lbs of sugar in? To get a sg of 1.095 that is about 2 lbs per gallon
of sugar.

I am a bit confused by your recipie.

In the end I would jhst add some concentrate to taste. it may start
fermenting again, so you might want ot sorbate it first.