Grocery store juice wine

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

AAASTINKIE

Senior Member
Joined
Feb 26, 2005
Messages
1,520
Reaction score
4
My Welches juice wine (bottled not concentrate), has been in the secondary 10 days now, still gassing CO2, I'll check the baume' tomorrow and put on a new lid with a larger stopper that my new wine thief fits in (it's in a primary bucket), of course I have to get one of those glass ones (wine thief)the hydrometer fits in from geo, now that looks like the way to go.
smiley20.gif
 
I checked my welches today been in secondary for 15 days, 1.010 I take it I need to leave it till it is under 1.0
smiley25.gif

I then plan to use campden, sorbate and that 2 part finning agent like
geo sells. I relaced the lig (I use a primary bucket for a secondary)
with one with a bigger hole so I can use the wine thief without
removing the lid.
 
Stinkie, go ahead and stabilize that wine, wait another week with it topped up, sweeten with more of the same juice you used to begin with. I remember you like weak, sweet wine.
 
OH Boy, something to do tomorrow, I'll put all the stuff in just like I
did with the kit, being sure to stir well a few times to help get the
co2 out, then I'll put it in my clean 6 gallon carboy.Thanks country
smiley20.gif
 
If I may add my 2 cents, though....


Don't forget that wine ages, and the taste changes with age. Some wines appear sweeter later on than at the beginning. I'd still try to make it a little less sweet than where you'd say it's perfect.





But that's me...
 
You people have made the mistake of thinking I have a sense of taste, I
buy my Frank's hot sauce at Sam's club in the gallon jug, and pour it
on my food right out of the jug...
smiley15.gif
 
Very good point, Martina, and yes, I do the exact thang, hold back a little, ( i sweeten very little anyway) bulk age usually, bottle age.
 
worked on my juice wine today starting baume' 1.170 finished 1.008, 6
campden, 1 tbs. p. sorbate, then everclear, followed instuctions on my
bolero kit and stirred 2 minutes waited 15 minutes stirred 2 and 1 more
cycle to drive off CO2 (after campden and sorbate addition) then added
everclear, says to stir easy, this I understand from water treatment,
settling agents generally are long chain, they look like microscopic
spagetti, if you are too rough with them they break into smaller
pieces, the longer they are the heavier they get as they collect solids
so they get heavier and settle faster. end of class for today
smiley23.gif
 
LOL Thanks Stinkie!


Iassume you are making a port kit? I made a high alcohol blackberry wine once and then fortified it with blackberry brandy. I might have one magnum left somewhere in central Indiana. Safekeeping.
 
the name off this thread is grocery store juice wine....welches concord
grape, it's much lighter in color that the wildberry shiraz
 
Ok, Stinkie, that's all fine and dandy, but if you made a high alcohol wine out of anything, then fortified it with distilled spirits, you have a Port! Well, actually only if you made it in Porto, Spain, and adhered to strict methods and standards.


Enjoy!Edited by: Country Wine
 
Acording to the chart masta (I hope it was masta and not country that
posted the links or I am dead) posted the link to, my juice wine was
17.3 before I added aprox 15% more juice, the chart said 17.3 weight,
22% volume I assume we use weight due to 22% being impossible to get.
 
Stinkie, have you been sampling the goods? I have no idea what you are talking about in the above post!
 
SORRY I was getting ride of the rest of the old wine so I can hit the
wildberry shiraz it's been aging since....uummm....yesterday....oh I
was talking about alchohol content....sorry
smiley11.gif
 
Ok. From what you said, the wine is maybe 19% alcohol before you fortified. How much did you fortify?
 
I'm sorry it was before I added the 5 cups of grape juice to top up the 6 gallon carboy.
 
It actually sounds very good, Stinkie. How does it taste? Is it sweet enough with all the alcohol?
 
Here's a hot question
smiley25.gif
I'm going to
bottle my wildberry schiraz today then start a batch of welches grape,
the recipe I have used before said 1/2 juice 1/2 water and sugar, this
time I'm going all juice I have a SG of 1.07 to start and that is 9.2
pot. alcohol and that's fine for me, does anyone see a problem with
just pitching my yeast into this strait juice?
 

Latest posts

Back
Top