Welch's 100% White Grape

Welch's 100% White Grape

Post by frederick ploegma » Fri, 12 Apr 2002 01:22:56



Having seen numerous posts about using this product to supplement
fruit wines, I purchased some to try.  The label reads:

Welch's 100% White grape juice...Frozen Concentrate with added
ingredients......Ingredients:  White grape juice concentrate, Citric
Acid,...Ascorbic Acid, ...Contains Sulfiting Agents.....(SIC).  It
also mentions that it has been pasteurized.

1.  Will the acids here interfere with the use of titrettes?
2.  How do you mitigate the sulfites?  Or do you even try?
3.  Can I rely on the sulfites present to replace the usual sulfiting
of the pre pitch must?  Or should I sulfite as usual and then aerate
the must prior to pitching the yeast.
4.  I assume that the pasteurization is a non issue here.

 
 
 

Welch's 100% White Grape

Post by Jack Kell » Fri, 12 Apr 2002 06:36:21


Quote:
> 1.  Will the acids here interfere with the use of titrettes?

No.  

Quote:
> 2.  How do you mitigate the sulfites?  Or do you even try?

I don't think they will be an issue.  I've never had a problem
starting a yeast using it, even when making wine from just the
reconstituted concentrate.

Quote:
> 3.  Can I rely on the sulfites present to replace the usual sulfiting
> of the pre pitch must?  Or should I sulfite as usual and then aerate
> the must prior to pitching the yeast.

I sulfite as I normally would, not even taking the sulfites present in
the concentrate into account.  Like I said, I've never had a
non-starter yet.

Quote:
> 4.  I assume that the pasteurization is a non issue here.

True.

Jacj Jekker, The Winemaking Home Page
http://winemaking.jackkeller.net/

 
 
 

Welch's 100% White Grape

Post by David C Breed » Fri, 12 Apr 2002 07:03:48


Quote:

>> 1.  Will the acids here interfere with the use of titrettes?
>No.  

Hi Jack,

That's not quite true, I think.  Ascorbic acid interfers with the
Ripper reaction.  The only way to measure free SO2 in a wine with
ascorbic is by aeration/oxidation.

Dave

Quote:
>Jacj Jekker, The Winemaking Home Page
>http://winemaking.jackkeller.net/

--
****************************************************************************

 
 
 

Welch's 100% White Grape

Post by Eddie Vanderzeeu » Fri, 12 Apr 2002 10:36:16


Jack,
with deep respect, Look at the bottom of your post. Did this question got
you so rattled? :^).

Quote:
> > 1.  Will the acids here interfere with the use of titrettes?

> No.

> > 2.  How do you mitigate the sulfites?  Or do you even try?

> I don't think they will be an issue.  I've never had a problem
> starting a yeast using it, even when making wine from just the
> reconstituted concentrate.

> > 3.  Can I rely on the sulfites present to replace the usual sulfiting
> > of the pre pitch must?  Or should I sulfite as usual and then aerate
> > the must prior to pitching the yeast.

> I sulfite as I normally would, not even taking the sulfites present in
> the concentrate into account.  Like I said, I've never had a
> non-starter yet.

> > 4.  I assume that the pasteurization is a non issue here.

> True.

> Jacj Jekker, The Winemaking Home Page
> http://winemaking.jackkeller.net/

 
 
 

Welch's 100% White Grape

Post by Jack Kell » Fri, 12 Apr 2002 11:21:13


Dave, I stand corrected.  I know if I***up it will be corrected.
Thanks.  I mean it.

Jack Keller, The Winemaking Home Page
http://www.FoundCollection.com/

 
 
 

Welch's 100% White Grape

Post by frederick ploegma » Fri, 12 Apr 2002 10:48:54


Thanks Jack.  Have a variety of material in the freezer.  Which will
show this off best?  Elderberry?  Strawberry maybe?  Other?


Quote:
> > 1.  Will the acids here interfere with the use of titrettes?

> No.

> > 2.  How do you mitigate the sulfites?  Or do you even try?

> I don't think they will be an issue.  I've never had a problem
> starting a yeast using it, even when making wine from just the
> reconstituted concentrate.

> > 3.  Can I rely on the sulfites present to replace the usual sulfiting
> > of the pre pitch must?  Or should I sulfite as usual and then aerate
> > the must prior to pitching the yeast.

> I sulfite as I normally would, not even taking the sulfites present in
> the concentrate into account.  Like I said, I've never had a
> non-starter yet.

> > 4.  I assume that the pasteurization is a non issue here.

> True.

> Jacj Jekker, The Winemaking Home Page
> http://winemaking.jackkeller.net/

 
 
 

Welch's 100% White Grape

Post by Guy » Fri, 12 Apr 2002 12:59:45


We use to get the Welch's 100% grape concentrate.  What we get now is
the***tail grapes and raspberry.  Are these any good to make wine
with? Any recipes? How about the punch?
TIA,
Guy
 
 
 

Welch's 100% White Grape

Post by Jack Kell » Fri, 12 Apr 2002 14:06:18


Quote:
> Look at the bottom of your post. Did this question get you so rattled? :^).

> > Jacj Jekker, The Winemaking Home Page
> > http://winemaking.jackkeller.net/

Looks like my right hand aligned on the keyboard wrong, but I could
have been rattled....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

 
 
 

Welch's 100% White Grape

Post by Jack Kell » Fri, 12 Apr 2002 14:10:42


Quote:
> Have a variety of material in the freezer.  Which will show this off best?  
> Elderberry?  Strawberry maybe?  Other?

Something strong will do best.  Elderberry, raspberry, pineapple,
cranberry....

Also, it works well as a base for herbal wines, such as mint, sage,
rosemary, allspice, anise....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

 
 
 

Welch's 100% White Grape

Post by frederick ploegma » Fri, 12 Apr 2002 20:54:08


Thanks again Jack.  Gonna try two.  Elderberry and Black Raspberry.
Thanks

        Will


Quote:
> > Have a variety of material in the freezer.  Which will show this off
best?
> > Elderberry?  Strawberry maybe?  Other?

> Something strong will do best.  Elderberry, raspberry, pineapple,
> cranberry....

> Also, it works well as a base for herbal wines, such as mint, sage,
> rosemary, allspice, anise....

> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

 
 
 

Welch's 100% White Grape

Post by Fran » Sat, 13 Apr 2002 07:29:28


Have read these postings with great interest. A few weeks ago I
started two batches of apple wine with concentrated apple juice
(McCain's, a Canadian brand) and a lesser amount of lemonaide frozen
concentrate. Having just racked the lot and taste tested, I was very
pleased with the results, dryand quite crisp and shows great potential
to age very nicely. My next endeavor is a batch of white wine using
Welch's white grape juice***tail (containing white grape juice
concentrates, corn syrup, citric acid and sulfites) along with a
quarter the amount of frozen lemonaide concentrate. Have also added
pectic enzyme, metabisulfate and yeast nutrient. (see, I am learning
from reading this website!!!!!!) and will let you guys know the
results in a few weeks when I taste test. Hoping I get a nice crisp,
clear white wine that will continue to age for months to come.
Frank
 
 
 

Welch's 100% White Grape

Post by TAJ » Sun, 14 Apr 2002 13:24:04


I made a 5 gallon batch using Welch's 100% white grape raspberry.
Verrrrrrrrry good!!
Quote:

> Have read these postings with great interest. A few weeks ago I
> started two batches of apple wine with concentrated apple juice
> (McCain's, a Canadian brand) and a lesser amount of lemonaide frozen
> concentrate. Having just racked the lot and taste tested, I was very
> pleased with the results, dryand quite crisp and shows great potential
> to age very nicely. My next endeavor is a batch of white wine using
> Welch's white grape juice***tail (containing white grape juice
> concentrates, corn syrup, citric acid and sulfites) along with a
> quarter the amount of frozen lemonaide concentrate. Have also added
> pectic enzyme, metabisulfate and yeast nutrient. (see, I am learning
> from reading this website!!!!!!) and will let you guys know the
> results in a few weeks when I taste test. Hoping I get a nice crisp,
> clear white wine that will continue to age for months to come.
> Frank

 
 
 

Welch's 100% White Grape

Post by Laur » Sun, 14 Apr 2002 21:41:09


Quote:

Guy you wrote.....
> We use to get the Welch's 100% grape concentrate.  What we get now is
> the***tail grapes and raspberry.  Are these any good to make wine
> with? Any recipes? How about the punch?
> TIA,
> Guy

I found this doing a search, written by none other than Jack Keller:

Only 100% grape frozen concentrate is worth trying to
ferment, as everything else is a***tail or mixture of grape
concentrate with artificial color, flavor and sugar added.  Welch's is
the only name I trust for delivering 100% Concord or Niagara.

HTH  Laurie

 
 
 

Welch's 100% White Grape

Post by Guy » Mon, 15 Apr 2002 01:24:03


Quote:

> I found this doing a search, written by none other than Jack Keller:
> Only 100% grape frozen concentrate is worth trying to ferment, as

everything else is a***tail or mixture of grape concentrate with
artificial color, flavor and sugar added.  Welch's is the only name I
trust for delivering 100% Concord or Niagara.

Laurie,
Somebody should stop Jack from writing such discouraging articles.  I
can't get the concentrate anymore!

Thanks for the info, both of you.
Guy

 
 
 

Welch's 100% White Grape

Post by drdrwin » Tue, 16 Apr 2002 00:57:54


How do you know when it is Concord or Niagara? The ingredient label does
not state this.