Supermarket Juice Wine How To guide and Recipes.

[CTIDmatt]

1l Apple
2l Summer Berries (Morrison’s)
800g sugar
WOW variant

turned out very nice and 14%abv

start to bottle in 8 days

 

[Chippy_Tea]

Nice one CTIDmatt any plans for the next?

 

[CTIDmatt]

Nice one CTIDmatt any plans for the next?

Hi Chippy,
waiting for one with blueberry juice (instead of the summer berries) to clear - that’s also very nice. Taking a while to clear but will be fine.

had a few ‘iffy’ attempts previously but this result and the several batches of WOW Rose that have turned out good I finally have a little approval from my wife - trust me thats an achievement!

thanks for you help previously and the great posts that have been very beneficial.

onwards and upwards!

 

[Chippy_Tea]

Thanks for the feedback glad SWMBO likes it.

 

[Random Badger]

After skimming through quite a few pages of this thread I have some questions please:

Why add water rather than more juice? There are loads of videos on YouTube of people making wine with juice and sugar, so why not use 4 litres of juice & sugar in a demijohn rather than 3 litres of juice plus water?

If you use wine yeast how dry do these wines end up? A lot of videos suggest that they are quite sweet - is that because of using (say) bread yeast or do they just tend to not ferment out to real dryness?

Based on what 100% juice is available to buy locally I'm toying with having a go at either red grape and apple or red grape, apple and pineapple...

 

[Robotman]

1l Apple
2l Summer Berries (Morrison’s)
800g sugar
WOW variant

turned out very nice and 14%abv

start to bottle in 8 days
View attachment 43712

Do you mean that you are bottling in 8 days or do you mean from start to bottling done in 8 days

 

[CTIDmatt]

Do you mean that you are bottling in 8 days or do you mean from start to bottling done in 8 days

From starting to bottle took 8 days.

 

[Robotman]

Wow, I’m staggered,I’m fairly new to modern winemaking with supermarket juice. All the wines I’ve made so far this year have taken about 2 months from start to bottling. Do you mind sharing your method.
Regards Steve

 

[CTIDmatt]

Wow, I’m staggered,I’m fairly new to modern winemaking with supermarket juice. All the wines I’ve made so far this year have taken about 2 months from start to bottling. Do you mind sharing your method.
Regards Steve

Sure:- 2l Apple juice, 1l Cranberry juice drink, 800g sugar dissolved in 1.5l boiled water (should be a starting SG around 1095), 3 tea bags left in half cup boiled water for a few minutes (adds tannin), 1tsp pectolase, 1tsp yeast nutrient & 1tsp Gervin wine yeast. I added 1tsp Bentonite at the start and this must have aided the clearing process. SG was 996 after 7 days, degasses/stabilised and the 2 stage finings cleared to this after 24 hours.

 

[CTIDmatt]

Same method and result with this Apple/Cranberry using WOW recipe (but with benonite again at start)

 

[Robotman]

Fantastic Thankyou, I must get some Benontite. I tend to think if it’s bubbling away it’s still fermenting. I think I need to use my hydrometer more often to see what is going on in the mix

 

[Chippy_Tea]

Why add water rather than more juice? There are loads of videos on YouTube of people making wine with juice and sugar, so why not use 4 litres of juice & sugar in a demijohn rather than 3 litres of juice plus water?

The reason we don't use 4.5 litres of juice is it will be like alcopop and we are trying to mimic wine, i use 1 x litre of grape juice and 1.5 litres of another and we find that spot on.

If you use wine yeast how dry do these wines end up? A lot of videos suggest that they are quite sweet - is that because of using (say) bread yeast or do they just tend to not ferment out to real dryness?

Wine yeast will ferment your wine down to .990 which is very dry i used to stop mine at around .995 which was sweet enough for us.

As for videos i wouldn't take too much notice of them there are a lot of people putting videos out who haven't a clue what they are doing have a look at the two in the first post in this thread and you wont go far wrong (apart from him trying to clear them naturally then giving up) switch the orange juice for something else it was on ofthe worst ones i ever made. Supermarket Juice Wine How To guide and Recipes.

Based on what 100% juice is available to buy locally I'm toying with having a go at either red grape and apple or red grape, apple and pineapple...

This was one i used to make all the time and its a forum favourite.
(never was a fan of pineapple)


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)

 

[Random Badger]

The reason we don't use 4.5 litres of juice is it will be like alcopop and we are trying to mimic wine, i use 1 x litre of grape juice and 1.5 litres of another and we find that spot on.



Wine yeast will ferment your wine down to .990 which is very dry i used to stop mine at around .995 which was sweet enough for us.

As for videos i wouldn't take too much notice of them there are a lot of people putting videos out who haven't a clue what they are doing have a look at the two in the first post in this thread and you wont go far wrong (apart from him trying to clear them naturally then giving up) switch the orange juice for something else it was on ofthe worst ones i ever made. Supermarket Juice Wine How To guide and Recipes.



This was one i used to make all the time and its a forum favourite.
(never was a fan of pineapple)


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)

View attachment 44215

I have very little experience of wine making. If I make the above with Wilko Express Wine Yeast Compound (presumably the same as or at least similar to the Youngs Super Wine Yeast Compound you describe using) will I need to take extra steps to prevent it becoming excessively dry, or will it ferment out ok after a few weeks? I'm not looking to make something particularly sweet, just trying to avoid it being unpleasantly dry.

 

[Chippy_Tea]

I have very little experience of wine making. If I make the above with Wilko Express Wine Yeast Compound (presumably the same as or at least similar to the Youngs Super Wine Yeast Compound you describe using) will I need to take extra steps to prevent it becoming excessively dry, or will it ferment out ok after a few weeks? I'm not looking to make something particularly sweet, just trying to avoid it being unpleasantly dry.

All wine yeast should be able to get wine down to .990 and it doesn't go much lower than that if you don't want really dry wine stop it at .995 (most kits i have made have said .995 its finished) if its then too dry you have the option to back sweeten but fingers crossed you wont need to.

 

[Robotman]

Suggestions for best yeast to buy. I have a tub of Young’s yeast that I bought around Christmas time that I added to a new mix and 24 hours later it’s doing nothing. It’s been sealed in its tub. Does it have a shelf life ?

 

[Chippy_Tea]

If I remember correctly yeast has a short shelf life once opened get some youngs super wine yeast compound I have used it for years.

 

[Robotman]

Yes that’s what I bought back in December. I’ll order another but keep it in the fridge.
I bought one of those Burgandy yeasts that come in packet (5 grams for £3.00) are expensive and very difficult to measure out 5 grams. Compared with buying a Young’s super yeast in a plastic tub ( 60grams for £7.00)
I use a teaspoon full and I dont know how much that weighs!
Are they that much better as a yeast ?
Do you really need special yeasts for supermarket juice type wine?

 

[Chippy_Tea]

I use a teaspoon full and I dont know how much that weighs!

A teaspoon is what all the yeasts i have used have suggested for a DJ.

Do you really need special yeasts for supermarket juice type wine?

Any wine yeast will do the job i use young's super wine yeast compound as its a compound and has other things in it and i never had a wine fail.


Specially formulated for High Alcohol, speedy fermentation and clearing

This Super Wine Yeast Compound contains a blend of wine yeast and nutrient so no additional yeast is required.

Contains useful nutrients and minerals to aid fermentation.

Long best before dates.

Directions for use:
1 heaped teaspoon per full gallon to be added direct to wine must.

Please note that once opened the SWYC must be re-sealed in the tub and kept refrigerated, and used within 3 months

Please browse our full range of yeasts and yeast nutrients

 

[Random Badger]

The reason we don't use 4.5 litres of juice is it will be like alcopop and we are trying to mimic wine, i use 1 x litre of grape juice and 1.5 litres of another and we find that spot on.



Wine yeast will ferment your wine down to .990 which is very dry i used to stop mine at around .995 which was sweet enough for us.

As for videos i wouldn't take too much notice of them there are a lot of people putting videos out who haven't a clue what they are doing have a look at the two in the first post in this thread and you wont go far wrong (apart from him trying to clear them naturally then giving up) switch the orange juice for something else it was on ofthe worst ones i ever made. Supermarket Juice Wine How To guide and Recipes.



This was one i used to make all the time and its a forum favourite.
(never was a fan of pineapple)


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)

View attachment 44215

I have made this recipe (or at least something close to it!) this evening, so let's see how it goes.

 

[Polcho]

You might try Lalvin RC212 for red wine.
Very good, will tolerate 15% easy.
About a £1 a sachet.