Supermarket Juice Wine How To guide and Recipes.

[Barley Rubble]

Try the recipe below its a forum favourite -


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.

I did my first ever WOW's today having been inspired by this thread. I followed the above recipe however I have just realised I only used 1 litre of AJ and not 1.5 litres! Will it still be okay?

The RGJ I used was Sainsbury's full bodied never from concentrate and the AJ was Asda from concentrate.
I did one with 3 bags of Yorkshire Tea and the other with 3 bags of Tesco Green Tea, just to see if there will be any difference in the flavour at the end.
I measured the SG and it came in at 1090.

Topped it up to the bottom of the shoulder with tap water.

Within half an hour, both DJ's started bubbling away!

But I am worried I have under done it by half a litre of AJ at the start. I intend to top up after the initial fermentation with AJ. Will that be okay do you think?

Thanks, Barley.

 

[Chippy_Tea]

How long has this been fermenting, Did you use stabiliser

 

[ChrisT]

Been fermenting for 1 week to the day, been very quiet on the bubble front for the last 2 days. SG reads 990 and used recomended dose of Vin Classe Fermentation Stopper. No bubbles rising to surface after I let the demijohn settle down after shaking. There's no activity through fermentation lock. But everytime I (still this morning) shake the demijohn I'm still getting bubbles through the lock and I see bubles rising from liquid for a few seconds after shaking.

Still fermenting do you think?

 

[jimbo1982]

Been fermenting for 1 week to the day, been very quiet on the bubble front for the last 2 days. SG reads 990 and used recomended dose of Vin Classe Fermentation Stopper. No bubbles rising to surface after I let the demijohn settle down after shaking. There's no activity through fermentation lock. But everytime I (still this morning) shake the demijohn I'm still getting bubbles through the lock and I see bubles rising from liquid for a few seconds after shaking.

Still fermenting do you think?

Sounds like its just co2 being released after shaking.

 

[Barley Rubble]

How long has this been fermenting, Did you use stabiliser

Not sure if this is a reply to my message, but if it is, I only started fermenting yesterday, Monday, and it is currentlt bubbling every second at the moment. I have not added anything else at this time.
Thanks,
Barley.

 

[Chippy_Tea]

Not sure if this is a reply to my message,

No it was about this -



I have a degassing question. This morning I've tried degassing my latest creation by shaking the demijohn and also by using a degassing wand, but there's still gas coming out when I shake the demijohn again.

Using the wand attached to a drill, I've gone 5 seconds in each direction for 2 minutes(ish) total, this doesn't seem to generate as much gassing as a vigorous shake for a few seconds, looking at the gass coming through the fermentation lock.

What am I doing wrong?

 

[johncrobinson]

When i first started doing these wines years ago I was surprised at how quick they fermented out,Days instead of weeks.
Dont worry is my advice if the gravity is down it HAS fermented
For anyone following the original recipes youngs super wine yeast compound is a fast worker anyway.

Unlike a traditional country wine where the sugars are locked in pieces of fruit which take a long time to leach out in a WOW its all there from the very beginning.

Degassing tip:> if you siphon a liter at a time into a 2ltr plastic pop bottle and shake the hell out of it,There wont be much gas left at the end of that.

Happy Brewing.!!!

 

[Barley Rubble]

No it was about this -



I have a degassing question. This morning I've tried degassing my latest creation by shaking the demijohn and also by using a degassing wand, but there's still gas coming out when I shake the demijohn again.

Using the wand attached to a drill, I've gone 5 seconds in each direction for 2 minutes(ish) total, this doesn't seem to generate as much gassing as a vigorous shake for a few seconds, looking at the gass coming through the fermentation lock.

What am I doing wrong?

Sorry Chippy Tea. My bad.......

 

[Barley Rubble]

Degassing tip:> if you siphon a liter at a time into a 2ltr plastic pop bottle and shake the hell out of it,There wont be much gas left at the end of that.

Happy Brewing.!!!

Great tip that JCR!
Happy brewing indeed. I'll drink to that.

 

[ChrisT]

When I made wines in the dim and distant past, A3 newspapers, pink bits on the maps, pocket change measured by the pound (weight), fermentation was a lot slower (or is that these pink glasses) a quick shake of the demijohn, let it all settle, bottle and drink.

Degassing tip:> if you siphon a liter at a time into a 2ltr plastic pop bottle and shake the hell out of it,There wont be much gas left at the end of that.

Happy Brewing.!!!

@johncrobinson Thanks for the tip, I'll try that on the next batch next week. This batch I'm shaking in the demijohn and while I'm getting less gas out now, there still is gas coming out when I shake.

 

[country joe]

Supermarket Juice Wine how to guide plus Recipes.

Some members are finding their supermarkets are not stocking White grape juice but have Red grape juice, Red grape juice goes well with apple, cranberry, pomegranate or raspberry juice,
Red grape juice does not make red wine it ends up like a shop bought Rosé wine .

In the video below he makes orange wine and uses 1 litre of orange juice and 1 litre of white grape juice you can switch this for any other juice and also use red grape juice if you cannot find white grape juice.

Some supermarket juices (Pomegranate, cranberry etc) are less than 50% juice so you need to add two of these to one of 100% grape juice per Demijohn (DJ).

The two videos below show you the ingredients and the method.

Don't take too much notice of the time quoted for clearing as he intended to let it clear naturally if you use wine finings (KwiK Clear or Youngs Clear It) it only takes 48 hours.

Good luck. thumb


Edit June 2017
To give it a little extra flavour we now use 1.5 litres of apple juice to 1 litre of Red Grape Juice and reduce the sugar by 50g to keep the ABV% the same as in the original.


Part 1 -





A couple of minor mistakes in the Video -

Pectolase is used to reduce the risk of pectin haze.

Glycerine is added to improve mouth feel. (many member no longer use this as we found it doesn't actually make that much difference)

Leave more headspace in the Demijohn than in the video or it will come through the airlock (as it does in the video) and don't top up until until you have racked (syphoned) to the second DJ and degassed your wine, you need a bit of space when shaking the DJ to get rid of the CO2 and especially if using a drill attachment to degas it.

When racking to the second DJ he says it doesn't matter if a little sediment gets through as you will probably be re-racking again, there is no need to rack to a third DJ as your wine will be crystal clear after you have added finings (KwiK Clear or Youngs Clear It) to the second DJ.

Part 2 -








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)

Could only get 1 litre of Apple, and they only had the Welches purple grape juice with no added sugar, will I still use 750 grams of sugar?

 

[Chippy_Tea]

Add the sugar in the cartons together then make it up to 1100g with normal sugar.

Is the PGJ 100% juice?

 

[country joe]

Supermarket Juice Wine how to guide plus Recipes.

Some members are finding their supermarkets are not stocking White grape juice but have Red grape juice, Red grape juice goes well with apple, cranberry, pomegranate or raspberry juice,
Red grape juice does not make red wine it ends up like a shop bought Rosé wine .

In the video below he makes orange wine and uses 1 litre of orange juice and 1 litre of white grape juice you can switch this for any other juice and also use red grape juice if you cannot find white grape juice.

Some supermarket juices (Pomegranate, cranberry etc) are less than 50% juice so you need to add two of these to one of 100% grape juice per Demijohn (DJ).

The two videos below show you the ingredients and the method.

Don't take too much notice of the time quoted for clearing as he intended to let it clear naturally if you use wine finings (KwiK Clear or Youngs Clear It) it only takes 48 hours.

Good luck. thumb


Edit June 2017
To give it a little extra flavour we now use 1.5 litres of apple juice to 1 litre of Red Grape Juice and reduce the sugar by 50g to keep the ABV% the same as in the original.


Part 1 -





A couple of minor mistakes in the Video -

Pectolase is used to reduce the risk of pectin haze.

Glycerine is added to improve mouth feel. (many member no longer use this as we found it doesn't actually make that much difference)

Leave more headspace in the Demijohn than in the video or it will come through the airlock (as it does in the video) and don't top up until until you have racked (syphoned) to the second DJ and degassed your wine, you need a bit of space when shaking the DJ to get rid of the CO2 and especially if using a drill attachment to degas it.

When racking to the second DJ he says it doesn't matter if a little sediment gets through as you will probably be re-racking again, there is no need to rack to a third DJ as your wine will be crystal clear after you have added finings (KwiK Clear or Youngs Clear It) to the second DJ.

Part 2 -








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)

I fancied trying this one, but I could only get one litre of Apple, and only Welches purple grape juice one litre it has reduced sugar would you still use 750g of sugar or would you up it.
And would you add the glycerine and juice of a lemon which are optional.

 

[country joe]

Add the sugar in the cartons together then make it up to 1100g with normal sugar.

Is the PGJ 100% juice?

Says grape juice from concentrate 25%

 

[Chippy_Tea]

Says grape juice from concentrate 25%

So its 25% juice and 75% water, if that is the case don't use it the end result with have little taste and no body.

If you have a supermarket near you you should be able to get red grape juice its readily available in all the ones round here if you cannot you would need to use 4 litres of the Welches purple grape juice to get to 100% juice and then add the apple juice, you need to add at least another half litre of apple juice to make it taste good and TBH i would add a full litre to be sure so -

4 x PGJ

2 x Apple juice.

You will then be able to add up the sugar content of asll cartons and subtract it from 1100 to see what table sugar you need to add.

 

[country joe]

So its 25% juice and 75% water, if that is the case don't use it the end result with have little taste and no body.

If you have a supermarket near you you should be able to get red grape juice its readily available in all the ones round here if you cannot you would need to use 4 litres of the Welches purple grape juice to get to 100% juice and then add the apple juice, you need to add at least another half litre of apple juice to make it taste good and TBH i would add a full litre to be sure so -

4 x PGJ

2 x Apple juice.

You will then be able to add up the sugar content of asll cartons and subtract it from 1100 to see what table sugar you need to add.

Thanks Chippy

 

[Chippy_Tea]

No problem, let us know how it turns out.

 

[BarryWineMurse]

I made a couple of batches of the recommended rose wine today will let everyone know how it turns out

 

[BarryWineMurse]

I also made an apple mango juice one, its SG was a scary 1120. Its 85% apple and 15% mango used a kilo of sugar. Purely because that's what used in my other batches, apple, orange, redgrape, blackcurrant cordial, blackcurrant cordial and black pepper, cranberry drink one. I used young super yeast compound. I know a lot of people use less sugar around 750 and will do that with my next batches, but want to compare like for like

 

[johncrobinson]

As I have said previously make sure you get as much real juice in as possible.
Paradoxically the higher the alcohol content the more "watery" a wine can taste.
Its not nice.

Its a good idea to remember on the continent adding water or extra sugar to wine is "verboten"

Juice is comparability cheap as chips anyway as grand p-pa used to say don't spoil a ship for the want of a hap-penny of tar.
Any pure fruit juice will do it does not have to be grape.

A well made WOW can be superb wine and a pleasure to your friends and really enhance your social standing,Once this blasted virus is out of the way that is.