X-71 Experimental Wine

[AAASTINKIE]

Caution, this is a trained professional, DO NOT TRY THIS AT HOME!!

</span></span></font>

 

[AAASTINKIE]

The following facts were taken into consideration for the invention of
this test wine X-71 (beta version, continue at your own risk).

1. My boss says the full juice Welches I made is my best wine yet.

2. My New Zealand Marlboro Sauvingnon Blanc said on the box there was
no sugar added, that means it was super concentrated juice.

3. Polly and I are wearing foil anti mind probes cause someone or some government agency was trying to get our recipe.

 

[AAASTINKIE]

The super beta X-71 secret recipe:

5 gallons welches 100% concord varietal juice

10 cans welches 100% concentrated varietal

(cost $48.)

Acid blend 2 1/2 TBS

Nutrient 2 TBS

Energizer 1 TBS

Bentonite 1 TBS

 

[AAASTINKIE]

This brought me to SG 1.098 good for 13% ABV however we are looking for
18+% if possible so will add more concentrate during fermentation.

 

[AAASTINKIE]

We used Lalvin K1-V1116 yeast, able to make 20% ABV, 18% with no problem.

 

[AAASTINKIE]

Don't mess with the junk yard dog!!

 

[Hippie]

I am skeered as hell!!!

 

[MedPretzel]

I never knew Polly's cousin was Cascade? Is he the lazy cousin who lets machines do all the work?

Good job!

 

[rgecaprock]

Must be somehting in the water up there in Maine

 

[kaizen]

I fell off my chair. Wife thought I was nuts. Had to wait to today to type this. Way too funny.

 

[AAASTINKIE]

I added 5 cans concentrate to the X-71 this morning on day 4 starting
SG 1.012 ending SG 1.030, this adds 2.3 PA for a total 15.3 PA. it's
sitting on my new carboy shelf.

 

[TNFISHRMAN]

This is an awesome topic. Love the pics. I love the thought of this recipe. So you start out with Five gallons of Juice and then add concentrate gradually? Is there always a certain point at which to add the concentrate??

 

[TNFISHRMAN]

One other thing the last few batches of scratch wine I have made with Welches I had to add 5lbs of sugar to get my specific gravity up to 1.098 is that how high your S.G. was without additionalsugar? Thanks for the info.! Lynn

 

[AAASTINKIE]

Strait Welches 100% juice is SG 1.068, I started with 5 gallons juice,
added added 5 cans concentrate for SG 1.086, added 5 more for my
starting SG 1.100 (now 5 gallons juice and 10 cans concentrate, total
of just under 6 gallons) SG 1.100 gives me a PA of 13%, in 4 days it
was SG 1.012, I added 5 cans concentrate (I would have added more
concentrate in the beginning but only bought 10 cans thinking it would
be enough) to bring me back up to SG 1.030, subtract SG 1.012 and .018
is 2.3 PA. I'm planning to add 5 more cans concentrate tomorrow for a
total PA of 17.6, then I might just let it ferment to dryness.



To answer your first question clearly, I started with 5 gallons juice
and 10 cans concentrate with a starting SG 1.100, 13% PA and pitched my
yeast.

 

[TNFISHRMAN]

Thanks for the reply I will start with 5 gal. of Welches then add the 5# of sugar to start with a PA of 13 and SG of @ 1.098 I might try to add the additional concentrate as you have on a batch. I like the thought of making a wine with a higher PA than 11-13%. Again I appreciate the reply and keep us posted on how it is going!!

 

[AAASTINKIE]

Day 5 added 5 more cans of Welches 100% concentrate for a total of 20
cans of concentrate with a PA of 17.6, I also added more yeast
nutrients and energizer, when I added the nutrient the CO2 gassed off
and almost overflowed the primary, thought I had another mess almost!!

 

[AAASTINKIE]

I also used my airpump to give the yeast some oxygen for a jump start.
At this time I have almost 7 gallons so I should have started with 4
1/2 gallons of juice instead of 5 gallons in the beginning.

 

[masta]

You better get a smaller glass there buddy when you go to drink this one...it will certainly be high octane!

 

[peterCooper]

Is this going to end up as wine or aviation fuel? Maybe you can get high in
both directions at once.

When did you add the cascade?

 

[AAASTINKIE]

I racked to the secondary yesterday and the fermentation took off last
night, good thing I left room, the SG was 1.014, the flavor was GREAT!!