Supermarket juice wine - Apple, Peach, and White grape.

[Ktan]

I'm planning on making a sweet Peach and Apple wine, formulated for the Girlf who mainly drinks sweet cider and Peach Lambrini :sick:

I'll be using these:
Sainsbury's White Grape & Peach Juice Drink (250ml WGJ, 150ml Peach, 600ml Water)
and
Sainsbury's Apple Juice, Basics 1L (1000ml Apple from concentrate)
NOTE: Sainsbury's have TWO 'White Grape & Peach' Fruit juices, one in the isle with the basic apple juice, and one in the chilled section of the supermarket. I'm using the juice from the chilled section. They have totally different Grape/Peach %s

Plan is:
2 Litres of the Peach
2.5 Litres of the Apple
894g Caster sugar
1 tsp Pectolase (needed to clear all things Peach)
1tsp Nutrient
1tsp Youngs GP Yeast
1tsp Glycerin

This will result in:

500ml White Grape
300ml Peach
1200ml water
2500ml Apple juice
4500ml total

Peach = 88x2 = 176g sugar
Apple = 103x2.5 = 257.5g sugar
Caster Sugar = 894g (I added 939g due to my Demi holding 4.65l)
1327.5g sugar total

1327.5/4.5 = 295g sugar per litre = OG of 1.110 = Potential Alcohol around 14.5%
(according to this chart)

Any Suggestions / Warning / Comments Before I embark on this Appely Peachy journey?

Edit:
1) I dont' think I'll need a tsp of Citric Acid in there, as both juices contain Malic acid.
2) Might have to add a strong cup of black tea in there too. (I have no Tannin powder)
3) Ferment to completion, and back sweeten with splenda, probably.
4) What IS the SG of a 'typical' sweet wine anyhow?

 

[danny]

For a sweet white you need to aim for a starting SG 1.120-1.130 & finishing SG of 1.005-1.115

:

 

[Ktan]

Sugar not shown
I forgot to take into account sugar bulking :-( and after measuring my demijohn I found that it hold 4.65Litres, so I recalculated the sugar based on that, and not 4.5 Litres.

So, Thats both cartons of the white grape and peach, nutrients, 939g sugar, shake 'till disolved, warm to 25°C with a very loose bung in the airing cupboard, then pitch yeast compound, shake, and fit airlock.
(939g sugar disolved looks to be around 0.5 litres in volume)

 

[Mephistopholes]

What does the glycerine do?
Sweetness? preservative?

 

[Ktan]

improves mouth-feel
See here:
viewtopic.php?f=40&t=7224&p=76618&hilit=glycerine#p76618

 

[31bb3]

Nice 1 ktan im planning on a blueberry wine from cartons :thumb:

 

[Ktan]

Fermenting away nicely..... blub blub blub

Has anyone else used the "Youngs' Super wine yeast compound"?
It seems to have Yeast, Nutrient, and finings all mixed together in the tub....

 

[rickthebrew]

yeah i`ve used that yeast - i normally add a bit more nutrient, but it wouldn`t hurt if you had none then use finnings after fermentation (the liquid one) :thumb:

 

[Ktan]

Update:

Caster sugar used was Cane sugar.

Day 6: I agitated the DJ and it fizzed up and foamed over the top. :-(
Day 30+36: Racked onto a crushed CT

According to here it's currently around 15% in the DJ (and from a quick taste it definitely feels that way) and it has a nice peach taste to it....

...however...

This brew was always designed and intended for the swimbo, and her pallete demands somthing very sweet and peachy...

..so..

ill be adding another litre of the White grape and peach juice to it, this will reduce the % to around 12.3%.

 

[Polymath]

Aye i guess you don't want it too strong that she ends up on her back at the start of the evening instead of the end ;-)

Oh and I like how your organising yourself, looks like a nice excel spreadsheet for your brewing. Good work!

 

[sueelleker]

I made some fruit tea-bag wine last year from Asda Peach,Tangerine & Echinacea tea-bags; it had a very strong peachy flavour.

 

[Ktan]

Its a the "leaving it for a couple days after stabilising, just to let it settle" stage.

Ive decided only to add 750ml of the white grape to the bulk. That way I get a nice round 7 bottles from the DJ. I think this should be enough.

Yea the speadsheet has been working well, (it's Open office actually)

I make a new tab for each brew im starting.

Equations are as follows:

So its just a case of 'dragging down' the equations in cell E22 to automatically add the 'Day #' to the dates.
(I decided NOT to go with the extra litre of WG+P as show in the bottom calculation of the pic, but just 750ml instead)

 

[Ktan]

Finished and bottled!

I put about 750ml of White Grape and Peach juice from a fresh carton into 7 bottles (about 107ml in each) and then siphoned from the demi into the bottles, thus filling 7 bottles from the single demi.

NOTES:
At no stage did i shake to degass the wine, so it has a nice hint of effervescence on the tongue.
Quite a full bodied mouthfeel due to the Glycerine and the 107ml of WG+P added at bottling.
Calculates to about 12.8%

 

[Barkie]

Fermenting away nicely..... blub blub blub

Has anyone else used the "Youngs' Super wine yeast compound"?
It seems to have Yeast, Nutrient, and finings all mixed together in the tub....

Yes, at a heaped teaspoon per gallon. I also bob in a teaspoon of nutrient per gallon. My fruit juice wines are loving it.

The label says Bentonite (for assisting clearing) Dried wine yeast, Diammonium phosphate (a source of nitrogen), Trace Vitamins and Trace Minerals.