Supermarket Juice Wine How To guide and Recipes.

[Hitman]

Morning all. Just wondering if anyone used the wilko finings. It recommends for 23 litres. If making just 1 demijohn do u pro rata it or is it ok to put it all in.

Also used casis to sweeten a wine glass yesterday and tasted very nice.

 

[Frogbrew]

I use the wiko finings often, I usually do two demis of wine at a time and just split the pack between the two, works great. You could just use half of each A+B in your 1 demi making a small cut to each corner of the pack then reseal with sellotape and keep it in the fridge for your next batch, I've done this with no probs.

 

[Hitman]

Thanks for the tip

 

[pablo71]

Wino2012 posted

Go this on the go as of yesterday, hoping for great things...

1ltr WGJ
1ltr posh Innoccent apple juice
1ltr Pure pomegranite (POM 86% pomegranite, 14% blueberry) (£3.68 )

700 grams sugar
pectolase
tannin (tea)
citric
nutrient
Vintners CL23 yeast

WGJ and apple juice with all the usual suspects to start. Will then pitch the POM after initial ferment. I'm hopin for a good one. Bluberries and pomegranite both make nice wines. So have forked out for a posh apple juice and even posher pomegranite and blueberry. Around £6.50 all in all Fingers crossed

just wandering what did this turn out like, being posher and all haha

 

[JhnMcK]

Decided to go adventurous for my next wine. Saw Mango fruit juice in Sainsburys and thought "I bet that'd be nice in a wine". Let's see if they have WGJ....turns out they didn't. (No where did, so I'm wondering what's with the sudden lack of WGJ). So, instead I've gone for a RGJ + Mango fruit juice mix. It's all about experimenting and if it goes **** up, then I can tick it off the list of attempts and try something different. I just threw in some sugar, some pectolase, a bit of tannin, some citric acid, yeast nutrient and yeast. Hopefully should kick off at some point, didn't realise the Mango juice was a puree though so it is a tad thick but shouldn't be too much of a problem hopefully.

 

[Chippy_Tea]

Decided to go adventurous for my next wine. Saw Mango fruit juice in Sainsburys and thought "I bet that'd be nice in a wine". Let's see if they have WGJ....turns out they didn't. (No where did, so I'm wondering what's with the sudden lack of WGJ). So, instead I've gone for a RGJ + Mango fruit juice mix. It's all about experimenting and if it goes **** up, then I can tick it off the list of attempts and try something different. I just threw in some sugar, some pectolase, a bit of tannin, some citric acid, yeast nutrient and yeast. Hopefully should kick off at some point, didn't realise the Mango juice was a puree though so it is a tad thick but shouldn't be too much of a problem hopefully.

I always use a teaspoon of pectolace to stop a haze forming.

I have made a few different wines with red grape juice but not using mango, let us know how it turns out.

You are not alone in having problems finding WGJ - http://www.thehomebrewforum.co.uk/showthread.php?t=50753

 

[JhnMcK]

I've made a pomegranate and RGJ which smells great. Haven't tried it yet though, interested to see how the mango will turn out. Looks pretty disgusting at the minute, it's all separating which I'm guessing is normal for these fruit juices which are puree

 

[Chippy_Tea]

I used to make pomegranate and WGJ often but haven't tried it with RGJ, one for the future i think, i don't think its just purée juice that separates as the original orange wine is famous for its lava lamp effect.

Have a look at the lava lamp effect in the video below. (day 2)

[ame]https://www.youtube.com/watch?feature=player_embedded&v=BJQQdkS0JAw[/ame]

 

[JhnMcK]

It currently looks like this. will it all just fall as sediment as it looks like it might cause a problem racking it if it doesn't?


View attachment ImageUploadedByTapatalk1419068386.272540.jpg

 

[Chippy_Tea]

If its anything like the orange & WGJ one i made it will end up with sediment floating at the top and settling at the bottom, you will get a little in the second FV as the top part gets into the sediment trap as the level drops, it does no harm and is easily to avoid when bottling.

 

[pookiehair]

It currently looks like this. will it all just fall as sediment as it looks like it might cause a problem racking it if it doesn't?


View attachment 714

Ive made 6 WOWs now using different juice combinations and they all look like that so I dont think its anything to worry about. :thumb:

 

[Hitman]

Merry Xmas All.

The Mrs has drunk too much of my wine so I am going to make her a red grape and fruit juice. She really likes the one from lidl as has a strong passion fruit flavour. This time I was thinking about using sparkling wine/champagne yeast for the first time as you can get higher alcohol readings.

here's my plan. Please let me know what u think and what % I should get with sparkling wine yeast.

5 litres of red grape (800g sugar)
5 litres of mixed fruit juice (635g sugar)
4 kg of sugar
1 sachet of champagne yeast
5 teaspoon of nutrient
5 teaspoon of pectolese
5 teaspoon of glycerin
5 teaspoon of tannin
3 teaspoon of citric acid

Would this achieve 18%.

Cheers

 

[JhnMcK]

That's ok, I tend to transfer to a second DJ to clear after fermentation. Then it gets left to clear and mature. Prefer waiting longer as I think it tastes much better than drinking straight after it's done

 

[Chippy_Tea]

That's ok, I tend to transfer to a second DJ to clear after fermentation. Then it gets left to clear and mature. Prefer waiting longer as I think it tastes much better than drinking straight after it's done

I always use finings as i don't have the space to store lots of wine for long periods, i have found the red grape juice versions taste great as soon as they are bottled so no need for ageing.

 

[Chippy_Tea]

Merry Xmas All.

Would this achieve 18%.

Cheers

22.5 litre and 5.5Kg of sugar works out at 14.4%

 

[Hitman]

What is the equation for sugar to alcohol ratio please. Also has anyone made one this strong? Is it easy to get chapagne yeast this higher?

 

[Chippy_Tea]

I use an online calculator, have you tried a 13% juice wine, you may find you don't need 18% as it is strong.

 

[Hitman]

Hey. Will check out online calculator thanks. Yes have made about 6 wow's now thsnks to your great site and wondered what a stronger one would taste like. With normal youngs yeast I think the yeast dies at around 13% so if u added more sugar it would just be too sweet. With a champagne yeast u get het higher and wondered how this would taste. Will prob aim for about 16% to be on safe side.

 

[Chippy_Tea]

Apple and red grape juice, degassed and first part of the finings added.

This picture shows how efficient the drill and wand is at getting the CO2 out of the wine compared to shaking the DJ's.

 

[Aerosam]

Does degassing have any effect on the taste? I have made 5 differing variations of juice wine now and have only ever got a small amount of fizz by shaking the DJ after adding stabilising powder, so I was assuming that there was actually very little co2 present.