Just made my 1st bottle of wine and tasted just like grape juice but with 12% abv. So back at it again with a blend of concentrates!! Any suggestions on how long I should keep bottled up? Does the longer it sits really make concentrate wine better??
Thank you for the link but I think until I figure out what the heck I am doing wrong, I will need to stick with less expensive concentrates. Seems my 2nd attempt also came out fizzy and juice tasting. Not sure if fermenting for a week is too long or too short. And the abv came out about 10%...www.colomafrozen.com , yes a red wine needs a year or so,, as well a juice is only so favorable , where as a concentrate , you use less water for more flavor, the link above is a good single fruit concentrate, both fruits-berries- grapes,,,
Dawg
Is there any tannin that is better than others? I know there is with yeast, just wondered if tannins were different too.I would suggest adding about 1/4 tsp tannin to juice wil give some body to the wine. also use a hydrometer to determine completed fermentation rather than time. fizziness is wine still fermenting.
Is there any tannin that is better than others? I know there is with yeast, just wondered if tannins were different too.
With these wine grape concentrates, what does it mean when they reference the dilution ratios. I'd like to start making real wine and not dessert wines but new to this as wellwww.colomafrozen.com , yes a red wine needs a year or so,, as well a juice is only so favorable , where as a concentrate , you use less water for more flavor, the link above is a good single fruit concentrate, both fruits-berries- grapes,,,
Dawg
Concentrates are often made at 68 brix, so it's diluted down to a desired level, typically 21 to 25 brix. I'd lean towards the vendor's recommendation, as for the reputable ones, the acid is more likely to be balanced at that level of dilution.With these wine grape concentrates, what does it mean when they reference the dilution ratios. I'd like to start making real wine and not dessert wines but new to this as well
Thank you for your response! It was very insightful!Concentrates are often made at 68 brix, so it's diluted down to a desired level, typically 21 to 25 brix. I'd lean towards the vendor's recommendation, as for the reputable ones, the acid is more likely to be balanced at that level of dilution.
However, @Jim Welch's tale is a good caution to pay attention, use your hydrometer, and think your way through what the result will be.
To answer the question I believe you want answered, the ABV of a wine is directly dependent on the starting sugar, regardless if it's measured by SG or brix. In Jim's situation, 28 brix produces 16-17% ABV, depending on which formula you use (all ABV formulas are an approximation).
If you start with the SG between 1.085 and 1.100, you will produce a table wine strength. For light fruit wines I tend towards the bottom of that scale, for whites and quicker drinking reds, the middle. For heavy reds I'm at the top of the scale, maybe a bit higher. This is driven by the relative body of the wine.
It's hard to provide an exact answer, as there are many variables, including your taste in wine.
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