Oho! 2 gallons of hot Welch's concord grape juice, spiked with a couple pounds of sugar and various additives are cooling off in my fridge. When they cool down to 90 degrees or so, in goes the yeast and in 2 months I'll have me some bathtub Manishewitz. Actually, I've made this wine before and it tastes a lot better than Manischewitz, but that's faint praise.
Want to try it? It's really easy, ingredients only cost about $6-$7 per gallon.
Welch's Frozen Grape Juice Wine
* 2 cans (11.5 oz) Welch's 100% frozen grape concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author's adaptation of a friend's recipe]
Winemaking basics and principles here http://winemaking.jackkeller.net/
It's a LOT easier than making beer.
Want to try it? It's really easy, ingredients only cost about $6-$7 per gallon.
Welch's Frozen Grape Juice Wine
* 2 cans (11.5 oz) Welch's 100% frozen grape concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author's adaptation of a friend's recipe]
Winemaking basics and principles here http://winemaking.jackkeller.net/
It's a LOT easier than making beer.
Anyway, have you seen this site? Figured you might dig it.
[Edited on Jul 23, 2005 12:03PM]