Welches Niagara Concentrate

[Wade E]

Stinkie, did you ever have a problem with your low alchohol wines I too
like the lesser alc. but have stayed away from making them that low
because everyone says that they might spoil. I started my Welches low
and was bombarded with posts to raise it so I did but I think I will
leave the next one low if you have not had any problems . Has anyone
had any problems here with this?
Edited by: wadewade

 

[rgecaprock]

12% is just right for me.

 

[AAASTINKIE]

The first kit I made was a Island Mist Wildberry Schiraz and it was 6.5% Alcohol, if it works for that, it should work for your own, your using the same equipment, and sanitizing. I would not try to age a wine more than a year with less than 10% alcohol. My Mowie Wowie, Strawberry Bananna was 10% and I think it's starting to go bad after 1 1/2 years, it's developing an aftertaste (I am told, haven't tried it myself) but I only have 2 bottles left. So my Bluberry at 10% I'll drink up and the 15% one I'll age long term.
Bottom line, drink the low alcohol wines, age the high test.

 

[Wade E]

.Thanks Stinkie.

 

[Wade E]

Another one fermented dry in a week. Well, this one took 7 days instead
of the 4 days that the juice took. Is this becuase of the smaller
batches or are the laws of physics non-existant in my basement. This
batch was 2 1/2 gallons and SG is .989

 

[pkcook]

I have always had a faster ferment with 1 gallon batches, but I've always added one packet of yeast (enough for 5 to 6 gallons). I believe you give the smaller quantity a boost of yeast cells that quickly consume the usable sugars. Not sure how scientific this is, but it makes since to me.

 

[Wade E]

Works for me too!