chatterbox
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I decided to take a stab at the recipe WELCH'S WHITE GRAPE AND PEACH from Jack Keller. <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
· 2 cans (11.5 oz) Welch's White Grape and Peach frozen concentrate
· 1-1/4 lbs granulated sugar
· 2 tsp acid blend
· 1 tsp pectic enzyme
· 1 tsp yeast nutrient
· water to make 1 gallon
· Sauterne wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon total and pour into primary. Add remaining ingredients except yeast. Cover primary and set aside 12 hours. Add activated wine yeast and recover. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author's own recipe]
My first SP reading before I added yeast was 1.040. Which means I have lots of sugar? Or I messed up? I weighed out the sugar as directed. I’m guessing that it will just take a little longer to ferment?
· 2 cans (11.5 oz) Welch's White Grape and Peach frozen concentrate
· 1-1/4 lbs granulated sugar
· 2 tsp acid blend
· 1 tsp pectic enzyme
· 1 tsp yeast nutrient
· water to make 1 gallon
· Sauterne wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon total and pour into primary. Add remaining ingredients except yeast. Cover primary and set aside 12 hours. Add activated wine yeast and recover. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author's own recipe]
My first SP reading before I added yeast was 1.040. Which means I have lots of sugar? Or I messed up? I weighed out the sugar as directed. I’m guessing that it will just take a little longer to ferment?