Well, I got all the equipment I need today, and I am about ready to start my first batch. My first batch is going to be... *drumroll* Welch's Concord! Don't everyone start throwing tomatoes at once, lol. I am trying to replicate a really good concord a friend gave to me that was from a winery in Stroudsburg, PA.
First batch is going to be 6 gallons. I got 20 cans of Welch's concentrate. They didn't have any of the frozen concord, So I got the pourable concentrate. It's in aluminum soda cans, but they're 11.5oz, and juice directions are same as frozen (1 can and 3 cans of water) and there's no preservatives, so I assume it's going to be fine.
I've bookmarked a couple welch's recipes that all pretty much seem the same. Anyone have a recommendation as to the best recipe for 6 gallons?
So, here's my questions...
I am going to use rasins, About how many do I use? I saw on a video that someone simmered them in some water and crushed them with a spoon. do I need to do that, or just dump them right in the must?
Next question concerns the yeast. I got lalvin EC-1118. Do I need to do anything to the yeast before I add it? I've seen some people just pour their yeast packet right into the must. Or, should I just follow the directions on the packet, reconstituting in warm water?
Any help is appreciated. This is such a great community here. After I make this concord (wife only like's really sweet wines) It's on to some nice Cabernet-Sauv, or something for me!
First batch is going to be 6 gallons. I got 20 cans of Welch's concentrate. They didn't have any of the frozen concord, So I got the pourable concentrate. It's in aluminum soda cans, but they're 11.5oz, and juice directions are same as frozen (1 can and 3 cans of water) and there's no preservatives, so I assume it's going to be fine.
I've bookmarked a couple welch's recipes that all pretty much seem the same. Anyone have a recommendation as to the best recipe for 6 gallons?
So, here's my questions...
I am going to use rasins, About how many do I use? I saw on a video that someone simmered them in some water and crushed them with a spoon. do I need to do that, or just dump them right in the must?
Next question concerns the yeast. I got lalvin EC-1118. Do I need to do anything to the yeast before I add it? I've seen some people just pour their yeast packet right into the must. Or, should I just follow the directions on the packet, reconstituting in warm water?
Any help is appreciated. This is such a great community here. After I make this concord (wife only like's really sweet wines) It's on to some nice Cabernet-Sauv, or something for me!