Supermarket Juice Wine How To guide and Recipes.

[APINTA]

Cheers Mate So if I get a sachet of this which is between 5/7Grams how much do I put in each demijohn Sorry my maths is not that great I was brought up in £SD and quill pens days when you had ink well in your desk and dipped girls pigtails in the ink and flicked your ruler of blobs of in paper at a kid did not like and if like me get hit with the school rubber from about 30 feet away travelling at Miles a hour and a perfect hit every time by the tutor must of been trained by the army before coming teachers. Sorry went of subject I tried wilcos but can not see it :-(

 

[Gorty]

That's strange I don't remember you in my class at school ... we did all that!

You will probably need to go to a Home Brew Shop, it's a bit specialised for Wilko's good as they are, Each sachet is meant for a gallon, so you need three, unless you are as tight as I am and use starter bottles to grow the yeast so you only need one sachet.

 

[Chippy_Tea]

I didn't know he had used 1450g of sugar and as you say that is the most likely reason it has finished sweet, going back to when I first started the maximum recommend​ sugar content t for a DJ was 1100g.

 

[Gorty]

I still work on that basis now Chippy, although I use Restart as standard, I make up a starter bottle and keep it going, after using about 1/2 - 3/4 of it I top up with water and sugar and a 1/4 tsp of Tronozymol. If I'm not doing wine for a bit then I wait for it to settle, pour off the alcohol (Don't ler 'Erindoors know I'm pouring it doen the sink ... she'd have a blue fit!) then top up as usual. It means I can ferment down to very dry and back sweeten as and when I want.

 

[needmorstuf]

I am after a recipe for a full bodied smooth red, with not a lot of acidity.. does the one of the first page tick the boxes?

I've probably got some wood chips lying around somewhere i could use if that's the done thing.. left over form a gift related to my other hobby, smoking/bbq

 

[APINTA]

I didn't know he had used 1450g of sugar and as you say that is the most likely reason it has finished sweet, going back to when I first started the maximum recommend​ sugar content t for a DJ was 1100g.

Does that include the juice sugar?by the way I have just looked at my Yeast that I have been using is Vin Classe super wine compound Formulated for High Alcohol IngredientsDried Yeast Di-Ammonium Phoshate,Ammonnium Sulphate,Magnesium Sulphate I have spoken to somone has told that the yeast I have contains the restart yeast and a yeast Nutrient. I did not know that before because I have been adding Yeast Nutrient with this batch as well?I have not added anymore sugar with the yeast should I have done

 

[APINTA]

That's strange I don't remember you in my class at school ... we did all that!

You will probably need to go to a Home Brew Shop, it's a bit specialised for Wilko's good as they are, Each sachet is meant for a gallon, so you need three, unless you are as tight as I am and use starter bottles to grow the yeast so you only need one sachet.

Was That at Eaton or Rugby Old Boy Eaton Man myself WHAT O and all that Spiffing & tidlytonk this wine making is rather good must tell the rest of my chums :mrgreen::mrgreen::whistle::grin::whistle:

 

[Chippy_Tea]

Does that include the juice sugar?

Yes 1100g is all the sugar from the juice and the sugar you add, usually 800g of sugar and 2 litres of juice will contain roughly 250g - 300g it doesnt have to be exact just try not to go too much above 1100g total.

Get yourself a pot of Youngs super wine yeast compound (and a tub of nutrient), i have used this from day one and never had a problem with 100% juice.

 

[Vinotinto]

I am after a recipe for a full bodied smooth red, with not a lot of acidity.. does the one of the first page tick the boxes?

I've probably got some wood chips lying around somewhere i could use if that's the done thing.. left over form a gift related to my other hobby, smoking/bbq

Have you got the right thread here? None of these wows will make a full bodied red of any description.

 

[Chippy_Tea]

Originally Posted by needmorstuf
I am after a recipe for a full bodied smooth red, with not a lot of acidity.. does the one of the first page tick the boxes?

If you mean the one below unfortunately no it will make a fairly dark Rosé wine, you cannot make red wine from juice.

White wine can be made with either white or red grapes. The major difference between white and red wine is that white wines are fermented without the grape skins. First the grapes are pressed off the skins and the sweet grape juice is collected in vats to be fermented into wine

Rosé wine (A forum favourite)

1 litre Red grape juice.

1 litre Apple Juice.

800g 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)

 

[APINTA]

Just to ask a couple of Q I am getting different messages off different people on here and getting confused first one is about Temperature I have been using a aquarium heater in my beer and wine kits and never let the temperature go above 24C and everything has been fine In my Demijohn I use a water bath with the same the same sort of heater now I have been told do not use a heater at all if it is @ 20C is that correct?I must admit on my last WOW Rose I had the demijohn in a water bath heater with the temp at 24% it came out great..The second Q is about sugar I would like my WoW to be about 12.5% is that possible with this recipe if so do I have to get a different yeast if so with one I hear some on here putting 900 grams of sugar which would be 1200grms of sugar inc juice sugar. I presume that is OK Hope someone can clear this one up for me. Many Thanks

 

[APINTA]

Having read back though your post I gather you have used around 1450g of sugar per gallon, this could give you an ABV of 16.5 -17.5%, this is pushing the limits of many yeasts so a sachet of 'Restart', which has a much higher alcohol tolerance, could be your answer, you can make a starter up of the 'Restart' with a couple of tablespoonfuls of sugar and a quarter pint of water, after a couple of days this will give you more than enough yeast for all three gallons. You might want to rack off some wine from each dj sometimes this stuff can be a bit aggressive ... and stand them on a tray in case of spillage. Just a thought, was there any preservative in the juice? Let us know how it goes please.

I but the Asda juice grape and the apple juice did not check if it had preservative in them or not I only followed the what they said on here on here

I found this on ebay is this the one to go for and Would I need 3 of them one for each demijohn

 

[needmorstuf]

If you mean the one below unfortunately no it will make a fairly dark Rosé wine, you cannot make red wine from juice.




Rosé wine (A forum favourite)

1 litre Red grape juice.

1 litre Apple Juice.

800g 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)

No not that one.. I made that - its lovely.

This one

klaus posted -


Easy red

A gallon to start with. Recipe below. Don't know the sugar content of the RGC but I guess total sugar is about 1100g.

1 Litre Red Grape Juice (Lidl)
1 Litre Cranberry/Raspberry Juice Drink (Lidl)
250g Youngs Red Grape Concentrate
700g Sugar
1 tsp citric acid
� tsp tannin
1 tsp Pectolase
1 tsp Nutrient
1 tsp Youngs General Purpose yeast

Dissolve sugar in about a litre of hot water, add all other ingredients, top to about 4 litres with cold water (top to 5 L after initial activity)
SG at 4 litres = 1.100 approximated to 5 litres = 1.090
Add yeast and give a good shake. Started to work within the hour.

Sugar Contents:
Lidl RGJ = 161g
Raspb/Cranb = 126g
Youngs RGC = ???g
Sugar = 700
__________________

 

[Chippy_Tea]

Again no, grape juice will not make a full bodied red wine it starts out looking a nice deep red but by the time it has fermented and cleared it will be Rosé the reason being -

White wine can be made with either white or red grapes. The major difference between white and red wine is that white wines are fermented without the grape skins. First the grapes are pressed off the skins and the sweet grape juice is collected in vats to be fermented into wine.


.

 

[Chippy_Tea]

Just to ask a couple of Q I am getting different messages off different people on here and getting confused first one is about Temperature I have been using a aquarium heater in my beer and wine kits and never let the temperature go above 24C and everything has been fine In my Demijohn I use a water bath with the same the same sort of heater now I have been told do not use a heater at all if it is @ 20C is that correct?

I think you are getting a little confused no one is saying do not use a heat source just that it isn't really needed even down to 15c which my kitchen is in winter when the heating is off, if you want to speed fermentation up in winter then your figures of 20c - 24c are fine as long as you are sure there reading is accurate, if you want a faster fermentation in winter carry on using your water bath.

I must admit on my last WOW Rose I had the demijohn in a water bath heater with the temp at 24% it came out great..The second Q is about sugar I would like my WoW to be about 12.5% is that possible with this recipe if so do I have to get a different yeast if so with one I hear some on here putting 900 grams of sugar which would be 1200grms of sugar inc juice sugar. I presume that is OK Hope someone can clear this one up for me. Many Thanks

You can make a wine of any ABV depending on how much sugar you use (too much and it will fail as you have found) for 13% you need 1100g of sugar total in a DJ, i now only use 650g plus the cartons for something around 10% as SWMBO prefers something that doesnt put her to sleep after a couple of glasses. :lol:

As for yeast if you don't over do the sugar any wine yeast should do the job I prefer the Youngs super wine yeast compound as it has some extras included and has always done the job for me.

.

 

[richytrue]

Yep, Chippy is the man for Wows. First 2 I did I "over-sugared" to up to about 1500 and they fermed out OK but were absolute rocket fuel...undrinkable unless put into a punch basically. All the ones ive done since have been at or around 1100 sugar and have all been winners...even the original pure orange WOW i tried....aquired taste mind :-)

 

[Chippy_Tea]

You are right there the orange one was the only one I didn't like.

 

[APINTA]

Thanks Chippy and others think I will chuck this lot out and make a new batch let me get this right for 13% use 900 grams of normal sugar Max Plus what ever is in the juice

 

[Chippy_Tea]

800g of sugar and 2 litres of 100% juice will get you close to 13%.

 

[APINTA]

800g of sugar and 2 litres of 100% juice will get you close to 13%.

Is this ok to use