So I went to the store, intent on making a quick wine to tide my wife and I over while I let my real wines sit.I told her about people saying the 100% concord concentrate makes decent wine quick,and while filling the cart up she says"Ohh !Berry Sunsplash! Thats the wine I want you to make!"
So I start to say about the 100% juice is one thing and the sunsplash is a cocktail with 15% juice with added water and corn syrup, and she gives me the sad face.......
SO..here's what I did.
Took 12 cans of the cocktail and three cans of 100% white grape concentrate.
Heated 1/2 gal water to disolve 6.25 lbs sugar
Threw it all in fermenter and brought water to 5 gal mark.
Added 2 tsp pectic
2 tsp grape tannin
9 tsp acid blend
(from some online receipe)
Used rehydrated d-47
Sg was 1.100
Bubbling away pretty good, but now wonder what it will be like. I am thinking might be real thin.
Can I still dump in some golden raisens?
Any changes I can still make?
What would you expect this to turn out like?
Thank you in advance!!
So I start to say about the 100% juice is one thing and the sunsplash is a cocktail with 15% juice with added water and corn syrup, and she gives me the sad face.......
SO..here's what I did.
Took 12 cans of the cocktail and three cans of 100% white grape concentrate.
Heated 1/2 gal water to disolve 6.25 lbs sugar
Threw it all in fermenter and brought water to 5 gal mark.
Added 2 tsp pectic
2 tsp grape tannin
9 tsp acid blend
(from some online receipe)
Used rehydrated d-47
Sg was 1.100
Bubbling away pretty good, but now wonder what it will be like. I am thinking might be real thin.
Can I still dump in some golden raisens?
Any changes I can still make?
What would you expect this to turn out like?
Thank you in advance!!