I recall someone commented they did a white grape and peach (juice blend) wine from the Welches frozen concentrates and how good that turned out. at the small grocery store in town they had the Old Orchard 100% white grape juice concentrate on special, but no white grape & peach in the welches section. The did also have some canned Nectar drinks in the produce section as an Unadvertised Special - and my daughter on that trip had asked me to get canned peaches too.
So, I bought the white grape juice concentrate, some of that Nectar drink - it only has water, peach puree, high fructose corn syrup and ascorbic acid - and mixed up a batch this morning with also the syrup from one of the large peach cans darling daughter had asked for.
Recipe:
3 cans 100% White Grape Juice frozen concentrate
2 cans Jumex Peach Nectar drink
6 juice cans of water
the syrup drained from 1 - 29oz can sliced cling peaches in heavy syrup
1 c. simple sugar syrup (that I had on hand from making too much another wine batch ago)
added 1 campden, 1/4 tsp tannin, 1/2 tsp acid blend to the must
I'll add 1 tsp Pectic enzyme tonight, along with the yeast nutrient and energizer and pitch EC1118 tomorrow morning.
The initial taste was pretty grapey, understandable given it's primarily grape
but had a back taste of the peach.
The SG was around 1.092 but there were also a lot of bubbles from stirring it up when I took the sample. I am planning to retest the sg later today, and am open to just a bit more water if this level stays that high and could run the wine too hot when it finishes, or leave it as is and have a bit of breathing room on topping up along the way.
Any particular tweaks or additions to give the taste a bit of "interest" along the way? I don't know whether oak would be appropriate, or whether a bit of spices could pump it up a bit. Would love to hear any ideas, even the ones I might not use this time around
Thanks
Mrs. Pelican
Edited by: pelican
So, I bought the white grape juice concentrate, some of that Nectar drink - it only has water, peach puree, high fructose corn syrup and ascorbic acid - and mixed up a batch this morning with also the syrup from one of the large peach cans darling daughter had asked for.
Recipe:
3 cans 100% White Grape Juice frozen concentrate
2 cans Jumex Peach Nectar drink
6 juice cans of water
the syrup drained from 1 - 29oz can sliced cling peaches in heavy syrup
1 c. simple sugar syrup (that I had on hand from making too much another wine batch ago)
added 1 campden, 1/4 tsp tannin, 1/2 tsp acid blend to the must
I'll add 1 tsp Pectic enzyme tonight, along with the yeast nutrient and energizer and pitch EC1118 tomorrow morning.
The initial taste was pretty grapey, understandable given it's primarily grape
The SG was around 1.092 but there were also a lot of bubbles from stirring it up when I took the sample. I am planning to retest the sg later today, and am open to just a bit more water if this level stays that high and could run the wine too hot when it finishes, or leave it as is and have a bit of breathing room on topping up along the way.
Any particular tweaks or additions to give the taste a bit of "interest" along the way? I don't know whether oak would be appropriate, or whether a bit of spices could pump it up a bit. Would love to hear any ideas, even the ones I might not use this time around
Thanks
Mrs. Pelican
Edited by: pelican