I have one BIG question for you- how many pounds of sugar did you add to the mix at the beginning. Your recipe called for 1 gallon juice(which already has some sugar in it), 1 gallon water and 1 gallon sugar- about 8 pounds. This amounts to about 4+ pounds of sugar per gallon(not counting the juice contribution). That is 2 to 3 times the normal amount and will result in a high alcohol, highly sweet wine. I don't believe there is anything you can really do for it. I questioned the amount of sugar in the beginning, but doubted my concerns when nobody else said anything about it.
When you give up on this, go find a good welches grape recipe and mix up a batch of that- it is relly cheap to make and gives a good wine. You can make it dry to sweet depending on your tastes.
Here is one for you:
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Grape Wine from Concentrate
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Makes one gallon.
Ingredients:
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<TD>3-1/2 6 oz. Cans Frozen Grape Concentrate</TD>
<TD>7 pints Water</TD></TR>
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<TD>1 pkg. Wine Yeast</TD>
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1/2 tsp. Bentonite</TD></TR>
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<TD>1/4 tsp Potassium Sorbate</TD>
<TD>1/8 tsp. Potassium Metasulfite</TD></TR></T></T></TABLE>
Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.
Starting S.G. 1.090-1.095
Acid Level .65%
Directions:
<LI>Pour great concentrate into primary fermenter. Add water and stir thoroughly.
<LI>Add yeast and cover primary fermenter.
<LI>Check S.G. daily. When S.G. reaches 1.020 (3-5 days), siphon juice into glass container and attach airlock.
<LI>When S.G. reaches 1.000 (usually about 2-3 weeks), fermentation is complete. Siphon juice off sediment into the fermentation bucket.
<LI>Add potassium sorbate and potassium metasulfite to wine. Stir briskly to bring the carbon dioxide to the surface.
<LI>Pour bentonite into 2 oz. of warm water, and mix thoroughly. Add bentonite mixture to wine. Stir wine. Wait 15 minutes and stir again. Wait another 15 minutes and stir one last time. Siphon wine back into glass container and re-attach airlock.
<LI>After seven days, siphon wine into another clean glass vessel and re-attach airlock
<LI>To aid in clearing, rack again in 1 month, before bottling.
<LI>Allow wine to age for two months before bottling. </LI>
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To start cheap, begin with 1 gallon bach. Here is info on a small equipment kit here at Fine VIne Wines.
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<TD width="10%">9001 </TD>
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Scratch Ingredients Only Package for Home Wine Makers
All of the ingredients to make 10 gallons of wine from fresh fruit</TD>
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All of the items listed below are included in this Kit. Click on the picture or the Part Number to see a bigger picture of the item.
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7360</TD>
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<DIV align=left>Wine Recipe Handbook - Lots of recipes! </TD>
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<DIV align=left>101 Recipes!</TD>
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<DIV align=center>1</TD></TR>
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5451</TD>
<TD width="20%">
<DIV align=left>Triple Hydrometer Specific grav, Potential ETOH, Sugar </TD>
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<DIV align=left>Measure Specific Gravity (S.G.)</TD>
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<DIV align=center>1</TD></TR>
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<TD width="10%">
<DIV align=center>
</TD>
<TD width="10%">
5400</TD>
<TD width="20%">
<DIV align=left>Acid Test Kit </TD>
<TD width="40%">
<DIV align=left>Testing the acid level of your must.</TD>
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<DIV align=center>1</TD></TR>
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6019A</TD>
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<DIV align=left>Easy Clean Cleanser (8 oz.) </TD>
<TD width="40%">
<DIV align=left>To clean everything before you sanitize.</TD>
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3410</TD>
<TD width="20%">
<DIV align=left>EC-1118 5 grams </TD>
<TD width="40%">
<DIV align=left>Converts the sugar into alcohol and CO2.</TD>
<TD width="10%">
<DIV align=center>2</TD></TR>
<TR>
<TD width="10%">
<DIV align=center>
</TD>
<TD width="10%">
6003</TD>
<TD width="20%">
<DIV align=left>Campden Tablets - Sodium Metabisulfite (100 Count) </TD>
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<DIV align=left>To inhibit wild bacteria and yeast growth, as well as slow down oxidation. Also used as a sanitizer.</TD>
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6120A</TD>
<TD width="20%">
<DIV align=left>Acid Blend - 2 oz. </TD>
<TD width="40%">
<DIV align=left>Increase the acid level in your wine.</TD>
<TD width="10%">
<DIV align=center>1</TD></TR>
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<TD width="10%">
<DIV align=center>
</TD>
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6382</TD>
<TD width="20%">
<DIV align=left>Dry Pectic Enzyme - 1 oz. </TD>
<TD width="40%">
<DIV align=left>Breaks down the fruit skins to increase juice yields.</TD>
<TD width="10%">
<DIV align=center>1</TD></TR>
<TR>
<TD width="10%">
<DIV align=center>
</TD>
<TD width="10%">
6012A</TD>
<TD width="20%">
<DIV align=left>Potassium Metabisulfite - Powder, 2 oz. </TD>
<TD width="40%">
<DIV align=left>To inhibit wild bacteria and yeast growth, as well as slow down oxidation. Also used as a sanitizer.</TD>
<TD width="10%">
<DIV align=center>1</TD></TR>
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<TD width="10%">
<DIV align=center>
</TD>
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6355A</TD>
<TD width="20%">
<DIV align=left>Potassium Sorbate - Used to stabilize wine 1 oz. </TD>
<TD width="40%">
<DIV align=left>Used to slow down yeast growth and inhibit fermentation.</TD>
<TD width="10%">
<DIV align=center>1</TD></TR>
<TR>
<TD width="10%">
<DIV align=center>
</TD>
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6300A</TD>
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<DIV align=left>Wine Tannin - 1 oz. </TD>
<TD width="40%">
<DIV align=left>Increases the tartness of your wine.</TD>
<TD width="10%">
<DIV align=center>1</TD></TR>
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</TD>
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6365A</TD>
<TD width="20%">
<DIV align=left>Yeast Energizer Powder - 1 oz. </TD>
<TD width="40%">
<DIV align=left>Add ½ teaspoon per gallon of wine must to stimulate fermentation.</TD>
<TD width="10%">
<DIV align=center>1</TD></TR>
<TR>
<TD width="10%">
<DIV align=center>
</TD>
<TD width="10%">
6368A</TD>
<TD width="20%">
<DIV align=left>Yeast Nutrient, 2 oz. powder </TD>
<TD width="40%">
<DIV align=left>Acts as a food for the yeast and promotes rapid starting and complete fermentation. </TD>
<TD width="10%">
<DIV align=center>1</TD></TR></T></TABLE>
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