You can add sliced banana to give it more body usually for apple juice. Add Raisins to apple or grape. I've added chopped dates, fresh pineapple chunks, fresh sliced peaches, or apricots. Don't overload it. You just want to use the extra's to give the end product a better body/mouthfeel. Siphon off the wine after it's done fermenting (about 10 days) and Aging is your friend.Following Paw Paw’s, You Tube instruction:
Select a 64-ounce bottle of pure juice (apple, grape, cranberry, etc.) without any preservatives. Remove 2 cups of the juice to make room for sugar
Add 1 1/2 cups sugar and 1/2 teaspoon of yeast (Fleischmann’s Active Dry [or wine]). Tightly screw cap closed and shake bottle to dissolve sugar.
Now, either leave the lid screwed on (slightly jiggle loose) or use an airlock and store in a cool place -- although others suggest a warm place. It's ready to drink when the top surface is glass smooth (no bubbles). [6 weeks to three months]
I am wondering what other adjustments/additions could be made that would make this a better drink. e.g. Camden tablet, Multivitamin pill, shake at intervals to dispel CO2, other(?)
All-in-all, I like the simplicity of the basic formula for the quick turn around. But then again, I feel there could be something else that could be easily incorporated and make the wine still better. Suggestions are welcomed!
You can add sliced banana to give it more body usually for apple juice. Add Raisins to apple or grape. I've added chopped dates, fresh pineapple chunks, fresh sliced peaches, or apricots. Don't overload it. You just want to use the extra's to give the end product a better body/mouthfeel. Siphon off the wine after it's done fermenting (about 10 days) and Aging is your friend.
See! This is how it starts. You try one thing to make it better and pretty soon you’re crushing your own grapes and digging a wine cave in the back yard!Makes sense. Good info. thanks!
I’ve also enjoyed success with store bought fruit juice converting it into good wines. I like a lot of newcomers started with grape juice made from Concorde grapes, the problem I always had was covering up the overpowering Concorde flavor. After trying and giving up several times I found that by buying a inexpensive PH meter off Amazon I was able to craft my wines by adjusting the PH with simple bottled grocery store bought water. I mistakenly always added wine-store bought citric acids at first, thinking that would take the “Sweetness out” instead it ruined the flavor. Moving forward to today, I rack my wine after 7 days, take a ph reading which initially is under 3.0 and add bottled water one ounce at a time and mix it in. It’s worth noting water can really dilute taste and quality so I add it one ounce at a time to raise ph to a level of between 3.2- 3.6.
After adjusting the ph, I pour the wine into a 1 gallon wide mouth jar, and add French oak chips (wrapped in cheesecloth) into the jar/carboy for the second fermentation. I did invest in a funnel with a snap in strainer to use after the second fermentation which in my climate typically wraps up between day 17-20
After racking and removing chips I let the wine clear for another 2-3 weeks. Good luck and I hope someone finds this helpful.
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