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Can you please tell me what kind of test you used to verify your level of SO2. That is what I need to buy next. Oh I forgot to tell you that I did not activated the yeast when I made my welch's grape juice and it worked like a charm ....why go through all that trouble ? just sprinkle it on...

Wine4me, my problem was not with the sugar though (alcohol level) I complained that the receipe's outcome is : not enough colour ..should be darker not enough flavour. other than that it is drinkable. so next time instead of adding 2 cans will put in 4 then add water and after...

acid blend has to be in the wine. I have a batch to which I though might go without and it is flat tasting and not much aroma. I added tannin to rectify it and it makes it a little better but not enough. they all have their purpose and it is best to use both. I personally added tannin just...

1 Gal Batch, adjust as required 2 cans (11.5 oz) Welch's 100% frozen grape concentrate 1-1/4 lbs granulated sugar 2 tsp acid blend 1 tsp pectic enzyme 1 tsp yeast nutrient water to make 1 gallon wine yeast As with ALL recipe's the canned or fresh ingredients you use will differ...

I actually want to try that ....thought that 2 cans per gallon might not be enough and will try with maybe 3-4-5 cans per gallon next time. maybe it will be better colour and more flavour.

Hi people, this fall I decided to try that welch wine receipe. the end product is a light coloured wine (too light), a rose not a red wine. The taste has concord grape aroma but it is so artificial. We make wine from concord grapes back home and my dad sent me a bottle while my concord wine...

thanks, that makes sense, my wine has little tanin indeed. The color is very nice though....rich dark red.

so I have read that to obtain red wine you have to ferment the juice toghether with the the rest of the grape (seeds,pulp etc) My question is ... How come the juice that I buy in 5 gallons pale's is allready rich dark red ? color has been added ? Since on the bucket it says 100% pure...

it looks very nice. I like the workspace mostly, very comf. to work.

Not sure how is this of any help now (maybe is good for next time only) but here it is: 2 cans (11.5 oz) Welch's 100% frozen grape concentrate 1-1/4 lbs granulated sugar 2 tsp acid blend 1 tsp pectic enzyme 1 tsp yeast nutrient water - enough to make 1 gallon 1 pkg -...

dried elderberries should be added at fermentation. That's what my wine kit last year said. This year I bought juice by pale and I did not had the elderberries handy. I will add them after racking the wine and age the wine in the carboy with the elderberries in it...oh ..I will also add some...

as per my previous post (see carboy aging). here are the pics with the juice deposit.

I bought it from an italian market that imports it from California in 23l buckets. It is pure juice cabernet sauvignon from Lodi Gold (grapesofgold although not a good website) Natural yeast was present in the juice and I only added some oak shavings. After secondary fermentation I racked it...

Aahh...thanks for drawing my attention. I went thorough the post too fast. Cheers.

oh, I was not aware that you should add it every time you rack. Thanks a lot.

So I have 3 carboys of cabernet sauvignon. I would like to age the wine in them for a few months before I free more bottles. It has been racked twice and will clear soon. After clearing I was thinking to add the campden too so the wine will preserve in case I leave it in for 3 months before...

Thanks Luc, I am Romanian. came to Canada 7 years ago. My family has wineyards back home and I guess I brought the bug with me here. Cheers, Gabriel

I am from Canada,Alberta although come from Europe. Been making wine for 7 years but trying to get better at it. nice to find a forum about your hobby. Cheers, G.

I will add elderberries and dried ammarone raisins to my cabernet to make it "better". I also found blackcurrants dried in my groccery store and might give them a try as well. Maybe I should make a combination of the 3 types and use it in all. Or maybe a better idea would be to use one kind o...