NorthernWinos
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I have some Old Orchard Niagara Grape juice that is leftover from a previous 'Fermented Fruit Beverage'...ThatFF Beverage also had ripe bananas and pineapple juice in it and it finished off too sweet and fruity for our taste buds.
Can Niagara juice be fermented to a dry wine???
What is it like???
Does it still have the jammy flavor to it???..... Like Concord...it seems to always has that jammy flavor unless it is tweaked.
I am planning on makingthis next batchwith some steam extracted raspberry juice as well as the Old Orchard Niagara juice I have on hand, it's in 64oz containers as well as some frozen Niagara concentrate.
We like Raspberry flavored 'wines'...so will probably use about 6-8 quarts of Raspberry juices and the rest Niagara....will do a batch 5-6 gallon size.
I will use no Campden tablets...the usual additives to adjust the acidity, some tannin and probably Lalvin EC 1118 yeast.
Any suggestions...I won't be starting for a few days...so can think over this a bit.Edited by: Northern Winos
Can Niagara juice be fermented to a dry wine???
What is it like???
Does it still have the jammy flavor to it???..... Like Concord...it seems to always has that jammy flavor unless it is tweaked.
I am planning on makingthis next batchwith some steam extracted raspberry juice as well as the Old Orchard Niagara juice I have on hand, it's in 64oz containers as well as some frozen Niagara concentrate.
We like Raspberry flavored 'wines'...so will probably use about 6-8 quarts of Raspberry juices and the rest Niagara....will do a batch 5-6 gallon size.
I will use no Campden tablets...the usual additives to adjust the acidity, some tannin and probably Lalvin EC 1118 yeast.
Any suggestions...I won't be starting for a few days...so can think over this a bit.Edited by: Northern Winos