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.

 

[peterpiper]

Not sure if this is cost effective, for larger batches, compared to wine kits.

I've looked at trying supermarket grape juice, a few times, but 23L wine kit always seemed better value.

Presently, Asda juice, £2/litre, so £46 per 23L. While (reasonable quality) Beaverdale 23L kit, is £45 or £46 but that also includes yeast; maybe oak chips; stabilisers; and finings.

 

[Chippy_Tea]

Not sure if this is cost effective, for larger batches, compared to wine kits.
I've looked at trying supermarket grape juice, a few times, but 23L wine kit always seemed better value.
Presently, Asda juice, £2/litre, so £46 per 23L. While (reasonable quality) Beaverdale 23L kit, is £45 or £46 but that also includes yeast; maybe oak chips; stabilisers; and finings.

It wouldn't be cost effective compared to kits making it with that much juice.

You do not use 23 litres of juice you use 12 litres (you can add a little more if you want a stronger taste) basically multiply the recipes below by 5 for a 23 litre FV.

You can get away with 3 teaspoons of yeast as long as you use nutrient.


Rosé wine

1 litre Red grape juice.

1.5 litre Apple Juice.

750g Sugar.

1 tsp Tannin or a mug of very strong black tea. (3 bags stirred every couple of minutes as you put the rest of the ingredients together)

1 tsp Yeast (i use youngs super wine yeast compound)

1 tsp Yeast Nutrient.

1 tsp Pectolase.

1 tsp Glycerine. (optional)

1 tsp citric acid or juice of one lemon. (optional)


https://www.thehomebrewforum.co.uk/...ne-how-to-guide-and-recipes.49462/post-456519

 

[An Ankoù]

@floydmeddler 's recipe looks delicious so I'm going to make some. I've got all the ingredients if I use one litre of white grape juice and the rest red. I'll add a bit of pectic enzyme and use a wine yeast.
It's hissing down this morning so it's time to empty my freezers of bags of old blackberries and raspberries as well and get them turned into something drinkable.

 

[floydmeddler]

Sounds good :-) I'm planning on another soon. Going in with 250g of currants and 70g of black forest fruits per 1L of red grape juice. Should give a SG of 1.133 according to my notes. Using S05 again, it should give a FG of around 1.040 / 12.5% abv which is what I'm after. Delicious jamminess.

Plan is to ferment and serve from the same corny. Will fit a length of tubing to the gas post and fit a hop filter to the end. This will lie on the bottom of the corny. Will then add the juice. The minced currants and black forest fruits will then be added to the corny in a BIAB bag. Will add the yeast and let nature take its course. Will use a spunding valve to keep the keg at 5psi to ensure the corny is always completely sealed. Hoping the bag and filter will prevent clogging and allow me to serve the wine from the keg when it's ready. Oxygen free wine :-)

 

[An Ankoù]

Won't you end up with fizzy wine, even at dispense pressure?

Started mine today Decided to get the 5th litre bottle of red juice tomorrow and use the white elsewhere. Please to note the SG of the juice was 1070 so 180g per litre. Used 750 g of Lidl red fruit coktail, which had some bug, lumpy strawberries in there, but 20% cherries as well. Looking forward to seeing the yeast going nicely in the morning and then I'll strain it into the demijohn the following day.

 

[floydmeddler]

Yes. It will be a tad fizzy. I'll deal with that when the time comes, though.

Ah. The juice has gone up 10 points since my last brew. I measured 1.060. Good to know, Thanks.

Your brew sounds delicious. Keep us posted!

 

[An Ankoù]

Ah. The juice has gone up 10 points since my last brew. I measured 1.060. Good to know, Thanks.

I don't know if the whole world shares from the same wine lake, but mine was from Super U not Asda. Strangely, the sugar content (average) printed on the label is 15g per 100 ml and an OG of 1070 would be nearer 18g, I think.
By the way, white juice is readily available here. Has it reappeared on the UK shelves?
Got another 4 to make up 5 litres. Was thinking of adding the raisins and Bit of sugar to make a dessert wine like Sauternes or Muscatel.
I can't imagine it would make decent wine in its own otherwise the growers would have done just that.
What do people think?

 

[peterpiper]

It wouldn't be cost effective compared to kits making it with that much juice.

You do not use 23 litres of juice you use 12 litres (you can add a little more if you want a stronger taste) basically multiply the recipes below by 5 for a 23 litre FV.

You can get away with 3 teaspoons of yeast as long as you use nutrient.


Rosé wine

1 litre Red grape juice.

1.5 litre Apple Juice.

750g Sugar.

1 tsp Tannin or a mug of very strong black tea. (3 bags stirred every couple of minutes as you put the rest of the ingredients together)

1 tsp Yeast (i use youngs super wine yeast compound)

1 tsp Yeast Nutrient.

1 tsp Pectolase.

1 tsp Glycerine. (optional)

1 tsp citric acid or juice of one lemon. (optional)


https://www.thehomebrewforum.co.uk/...e-how-to-guide-and-recipes.49462/po.st-456519

View attachment 105960

Replies here, saying store juice is likely SG 1.070.
SG drop from 1.070 to 0.990 gives ABV 10.5%. Diluted 50% would give 5% or so.
I like my red wine around 12% ABV.