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Discussion Starter #1
It's not a wine or a mead it's a cross between them. Combines the best properties of each. It's a full bodied wine rich in flavor with the smoothness and mouth feel of mead.

For those that don't like mead you will want to try this.

12 cans Welch’s 100% grape (I don’t like their white grape)
3 cups white sugar
4 cups wild flower honey
cotes de blanc yeast

SG 1.090

I have made several batches and the SG was right on each time.

Mix all contents in 5 gal carboy at the same time. Rack as needed about 3 times.
After the last of the yeast settles it is ready to dring and does not require aging to make it drinkable.
 

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I make a concord pyment with Welch's, the jug stuff that's just juice and vitamin C. It's great, nice ruby-garnet color and a little jammy sweetness. I sparkle it and it's a great one for kegging: when we entertain sometimes the ladies feel a little left out when they look at the tap handles without a fruity fizzy sumpin'.
 

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Thanks FlowerPlanter, I look forward to making a batch.
 

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This is probably going to sound ignorant (because it kind of is) but since it is ready to drink without aging and since my wife likes stuff like Jamaicamecrazy and Fuzzy navel coolers - I wonder how this would be bottle conditioned in beer bottles? Also because I have some perfectly good but sugared honey from last year that I don't want to sell.
 

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I did it that way for years, and continue to for gift bottles. I'm going to offer a varying opinion on the aging though... If you start drinking it right away, I think you'll be heartbroken when the last bottles taste so good but the batch is gone. YMMV.
 

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The vitamin c is ascorbic acid I believe. Fermentation is affected by PH but I doubt the quantity they are talking about is a problem at all. An Acid blend is a part of many mead and wine recipes. Since honey is itself acidic adding a lot acid can be bad for fermentation so I see where you are coming from.
 

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Discussion Starter #10
I'm going to offer a varying opinion on the aging though... If you start drinking it right away, I think you'll be heartbroken when the last bottles taste so good but the batch is gone. YMMV.
Yes I totally agree!
But it tastes so good the wife (who doesn't like mead) and I couldn't help it, I poured glasses right out of the carboy as the last thin layer of yeast was settling. The carboy was 1/2 gone when it was ready for bottling :scratch:

So to prevent this from happening again I made two batches at the same time :D

You get strange looks at the checkout with 24 can of frozen grape juice :lpf:
 

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Vance called it. It's a small amount and acts as an antioxidation agent (instead of sulfites)... not a problem at all.


Go to Costco... 50-lb bags of sugar and gallons of juice fit right in at the checkout line :)
 

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What's the final gravity? Dry or still a little sweet? I'm not familiar with the alcohol tolerance of this yeast.
 

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What's the final gravity? Dry or still a little sweet? I'm not familiar with the alcohol tolerance of this yeast.
What i want to know as well.
Been making mead, but this sounds good.. considering sweetening this with honey before bottling if its too dry..
 

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Why not add all honey to your pyment? Your grape concentrate has plenty of sugar in it so adding more honey and less sugar would be a good way to make it more meadlike. A little oak in a Welches can really put it over the top. I have seen some snobs about Welches concord, we love it! WVMJ
 

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Have a wealthy Aunt/Uncle.. they like wine DRY... I like it somewhat sweet.. THEY tell me I need to refine my pallet.......

I tell them my Pallet is under my hives and will be rotten in a couple more years. Why refine it?
 

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THEY tell me I need to refine my pallet.......
So you need to convince yourself that what the rich folks like (and you might not be able to afford anyway) tastes better than what you already like (and can afford) - and perhaps that would make you a better/happier person somehow? Now there's some twisted logic for you. On the other hand liking what you don't have and can't afford will make you an outstanding consumer.
 

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Sounds to me like SS1 has the right attitude :applause:. I always make a distinction between winemakers and winers. The beauty of home brewing is to make it the way you dig it... if anyone wants to judge your taste, well more for you!
 

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LOL agreed!! They can pucker every time they take a SIP if they want to. I prefer to drink.. slowly, and enjoy it. No need for desert wine sweetness, but no need to have a glass of water to wet your lips after drinking a wine so dry it dehydrates you!! :lpf:

err.. not that I am putting anyone down that likes DRY wine.......
 

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Discussion Starter #20
Starting SG was 1.090, ending 0.994
I come up with 12.84 %
It's a sweet to semi sweet
Alcohol tolerance of the yeast is 12-14% ABV
"This strain will not ferment to dryness at the low end of the range"
Have thought about changing it to 7 cups honey and no sugar, but this one came out so good I did not want to experiment too much.

link to yeast info
http://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-cotes-des-blanc.html
 
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