Does anyone have the old recipe for making wine from welches grape
I have made wine with commercial grape juice, some of it quite good.
One of the local discount chains (Aldi's) had 64oz bottles of grape
juice for $1.29 last year and I could'nt resist expirimenting with it.
This juice was not labeled as Concord, so I surmised it was made from
whatever they could get cheap and blended together, whatever it was it
did not have a noticable "concord" flavor. I added adout 3/4 lb per gallon
about 1/2 oz tartaric acid per gallon and about 1/2 tsp grape tannin to
the whole lot(4.5 gal, nine 64oz bottles) and then added some Pastuer Red yeast and let it ferment out.
After clearing and fining I sweetened it with about 1.5oz sugar
(with some sorbate) per gallon and bottled it.
I labeled it "Chateau Ripple", I only wish I had had some***top bottles for it...
(Anyone remember the movie "Top Secret"?)
It is good with spagetti but I wouldn't enter it in a competetion on a bet.
I suspect on tasting that it is pre***ly Zinfandel grapes that someone didn't want
for wine as it tastes like a "Black" Zin.
I have had some wine made localy fron Niagara grapes and thought that it was quite good,
(Then again I'm not too particular)
I have also made wine with Welches 100% white, a White Pyment that I bottled semi-dry,
a counterfeit "white Zin"(made for my sister-inlaw)
And I have a batch going right now that is 3gal of reconstituted Welches 100% white with
8lbs of Black Currants added (No additional sugar, and the acid "balanced" without supplement)
(I hear it "clicking away" in the other room as I type)
Good luck and remember that Experimentation is REQUIRED for discovery,
> Does anyone have the old recipe for making wine from welches grape
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I experimented with the same idea when I first started. Instead of Welch's
I used Sam's Choice from Wal-Mart. It comes in a 1-gallon jug which serves
as a primary fermenter. Just heat a quart or so enough to dissolve about
3/4 cups sugar. Dissolve sugar and allow it to return to room temperature.
Add yeast to jug and pour in your sugared portion but allow a little bit
of space at the top. Put the rest in a sealed sterile jar in the fridge.
If you don't have bungs and airlocks, just put a piece of plastic wrap over
the top and hold in place with a *** band. Set it in a pan to catch the
overflow and stick it in a cabinet or other dark place. Keep an eye on it
and when the fermentation slows down (week-10 days) siphon into a clean
glass 1-gallon jug and let it sit a 2-3 weeks. Siphon again into mason
jars and seal it up. This will probably be almost like sparkling wine. It
will foam a bit when poured into glasses and will taste similar to
communion wine. Best served near room temperature.
Just make sure all equpment and containers are sterile. You can rinse with
boiling water or use campden tabs.
> >Old recipe for welches grape juice wanted if anyone has a copy please