[JWPalmer]

Even the non-frozen concentrate in soda style cans is out of stock. Weird. Looks like the regular strength 100% grape juice in a jar is still available. How many quarts to make five gallons of wine?

 

[JWPalmer]

I tried Googling specifically for Welch's frozen grape juice concentrate and only got two hits, both sold out.

I found my sweet wine recipe from 45 years ago. 1-12 oz can of concentrate, 4 cups of sugar, 1 tsp wine yeast, (I used bread yeast back in the day and it worked fine), and then water to fill a one gallon jug.
Since a can made 48 fl. oz., I guess 5 of the 48oz jars would do the trick for a 5 gallon batch. 28 days and siphon into secondary, 7 days later bottle or drink up.

 

[JWPalmer]

I think the key is to look at the ingredients. Pasturization should not cause a problem but any sulfites would. I am going to check out the offerings at my local Wallyworld this weekend.

 

[JWPalmer]

Laketrout, I ended up working this weekend and did not get by Wallyworld. Soon though.

As far as getting rid of the sulfites, both sodium and potassium metabisulfite are used to remove chlorine. Perhaps a small amount of bleach would remove the sulfites, and then the bleach can be destroyed by heating. Just a WAG but it might be worth a try. Anyone out there have a degree in chemistry?

 

[JWPalmer]

My home brew store sells many varieties of wine making kits that include the juice, yeast, and nutrients if needed. Not that inexpensive if one wishes to make 5 gallons at a time. The Welch's made a drinkable wine for pennies a glass. But, one must work with what is available.

 

[JWPalmer]

I went to Food Lion today and looked at the Old Orchard brand grape juice concentrate. Grape juice, citric acid, and ascorbic acid. No sulfites. $2.49 per12 oz can. Bought 5. This does not say 100% Concorde Grape like the Welch's did IIRC, so it may be a blend. Need to get yeast and will see how it works.

 

[JWPalmer]

Lake, the Old Orchard lists the citric and ascorbic acids as added ingredients. Had not thought about pH, but it makes sense, just like adding lemon juice when I can tomatoes. Sodium bicarbonate to increase the alkalinity sounds like a plan. I wonder if the home brew store sells pH strips?

 

[JWPalmer]

Update: The brew store does sell the pH strips and the grape juice I mixed up is actually higher than the scale which only reads up to 4.4, I am guessing it is closer to neutral. So, I mixed up 6 cans of the Old Orchard, 10# of sugar, 1/2 tsp. of yeast nutrients, 1 tsp. of DAP, one packet of Lalvin D47, and water to make six gallons. Approx 24 hours later and she is cooking right along at 30 BPM. Three weeks to go.

 

[JWPalmer]

I did not know that there were recipes on the web for this. I looked over a few and noted that the recipe I have uses less juice and more sugar than the others. Also does not require tannic acid. I wonder if will taste as good as I remember. After all, what does a then 15 year old know about wine other than that MD 20/20 was good if you wanted to get your date drunk?

Did you try cold crashing the merlot to see if it would clear? I had about two fifths of the metheglyn tied up in the dregs. I have been clarifying it and am now down to just a pint of cloudy material.

 

[JWPalmer]

I am willing to give that one a try next go round. Was even considering back sweetening the juice I have fermenting now with a bit of honey but I like a tried and true recipe better.
Thanks.

 

[JWPalmer]

Laketrout, did your merlot ever clear up?

Two and a half weeks in on the grape juice wine and I am down to about 4 BPM. I plan on racking it to the secondary this coming Sunday if the SG is around 1.005 or so and bubbles are less than 2 BPM.

 

[JWPalmer]

The batch I made used bread yeast. Can't say that it was all that flavorful as a wine, but the alcohol content got up high enough that a few glasses, OK a quart, got the buzz on.