ASDA red grape juice, sultanas and black forests fruit wine

[An Ankoù]

No sugar at all?
Yeah, I'd have probably added a strong cup of tea. Always added that to any home-made wine.

That OG will give an abv of around 14% when it's fermented out. If the yeast doesn't give up first, that is.

Is there any need for additional tannin? Doesn't that come from the red juice?

Isn't SO5 a beer yeast?
Do you find it works ok for wine?

I missed that, I'd thught the VPG283 was the yeast.

This looks an amazing recipe, @floydmeddler . I'm going to make some. Sure the frozen fruit comes in kilo bags and I haven't measured the OG of Super U red grape juice yet, but I find pure grape reds so boring that I've stopped drinking them. I'll be using a wine yeast though.

 

[Chippy_Tea]

Is there any need for additional tannin? Doesn't that come from the red juice?

That is a good question AA, i have made many gallons of wine using red grape juice and always added one cup of black tea to a demijohn for the tannin maybe i was wasting my time but it tasted great.

 

[An Ankoù]

That is a good question AA, i have made many gallons of wine using red grape juice and always added one cup of black tea to a demijohn for the tannin maybe i was wasting my time but it tasted great.

Then if it tastes good, it would probably taste less good if you didn't do it. I'll get some Lapsang Souchong in!

In the meantime, is tannin something that can be corrected at the end of fermentation and before bottling or do you have to put it in at the beginning.

 

[Chippy_Tea]

Another i didn't know that moment i assumed you had to put it in at the beginning as we all did back then but as it states below it can be added at the end.

 

[jof]

Another i didn't know that moment i assumed you had to put it in at the beginning as we all did back then but as it states below it can be added at the end.

View attachment 105534

Not sure how well that will dissolve in at the end.
When using tannin powder, I always put it in at the start.

 

[Chippy_Tea]

Not sure how well that will dissolve in at the end.
When using tannin powder, I always put it in at the start.

You can use put a teaspoon full into a cup of cool boiled water.

 

[peterpiper]

Update. Fermented down to 1.006. More than I was expecting. ABV: 12.6%.

Yeasts can ferment well beyond their quoted alcohol tolerance, given the right conditions.

I wouldn't want to rely on S05, with listed tolerance of 11%, stopping naturally at some point, 12% or whatever. Then bottle it, assuming it woundn't ferment further.
After having a few wine bottles, on a horizontal rack, pop their corks (back in my early brew years & during a warm summer), I now always add stabiliser (sorbate).

I used Nottingham this year (listed tolerance 14 %), to make Award Imperial Stout, 17% ABV.
When asking for imperial stout suggestions, one reply said he got to 14.5% using S05.