Orange, Peach, Mango?????????

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batman72

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Just curious what you guys think about using this to make some wine?
It is Organic and has: Filtered Water, Organic Orange Juice Concentrate, Organic Apple Juice Concentrate, Organic Peach Puree, Organic Pineapple Juice Concentrate, Organic White Grape Juice Concentrate, Organic Mango Puree, Ascorbic Acid (Vitamin C), Organic Peach and Mango Flavors.

pics attached,

I picked up three 177 ounces (3 containers) and was thinking about trying it with maybe Champagne yeast? and only making 1 gallon to try it out.

Have y'all tried anything like this mixture before?
 

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hounddawg

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Just curious what you guys think about using this to make some wine?
It is Organic and has: Filtered Water, Organic Orange Juice Concentrate, Organic Apple Juice Concentrate, Organic Peach Puree, Organic Pineapple Juice Concentrate, Organic White Grape Juice Concentrate, Organic Mango Puree, Ascorbic Acid (Vitamin C), Organic Peach and Mango Flavors.

pics attached,

I picked up three 177 ounces (3 containers) and was thinking about trying it with maybe Champagne yeast? and only making 1 gallon to try it out.

Have y'all tried anything like this mixture before?
I've made plenty of blends, but from your list, NOPE never have, but I'd like to know how that turns out, Are all three containers the same or is each of the three the same ? OOPS NOW I SEE THE PIC,,, LOL
Dawg
 

batman72

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I've made plenty of blends, but from your list, NOPE never have, but I'd like to know how that turns out, Are all three containers the same or is each of the three the same ? OOPS NOW I SEE THE PIC,,, LOL
Dawg
Ya, I just wonder if this will ferment ok.
 

tradowsk

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I say go for it! I made a wine last fall with Mango juice and blood orange zest. Still aging in the bottle for summer but had a really good taste when bottled.

I think you probably will need a pH adjustment, none of the fruits in that juice are very acidic. But you can ferment any juice that doesn't have preservatives.

Good luck and keep us updated!
 

Rice_Guy

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A typical grocery store will have a gravity like 1.030 to 1.050 (10% sugar) which puts the finished beverage in a lower alcohol family of cider or beer or sangria, not grape must at 1.090 (30%sugar). ,,, The first ingredient is water, ( ingredient statements list ingredients with the largest first), ,,, translating this into a finished beverage, you get better flavor with higher fruit solids/ less water. A second point is that 10% alcohol acts as a preservative which means a shorter shelf life if you don’t doctor the sugar.

With an organic label it should not have anything that kills yeast, therefore you should be able to ferment it. As noted above if you can measure the pH, a good must is between 3.2 and 3.5. If you can measure Titratable acidity, a typical must is 0.55% to 0.75% acid calculated as tartaric acid. If the percentage acid is low it again hints at a juice with lots of water/ thin flavor.
 

FTC Wines

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We made a B S Mango wine a few years ago. That’s banana, strawberry and fresh mongos. It was/is quite good. So go for it! Roy
 

batman72

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well I started it today, I put all three containers of juice in a 2 gallon fermenter along with 3 cups of organic cane sugar, some yeast nutrient and pectic enzyme, SG is at 1.090 we will see how this goes.
 

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