Supermarket Juice Wine How To guide and Recipes.
- Thread starter Chippy_Tea
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When you start fill to the shoulder if you put too much in it may come through the airlock, some add more water as the formation dies down i leave it until a rack so there is plenty of room for degassing before clearing.
It's got potassium metabisulfite in so I guess it's no good.
I only use juice that is 100% juice having had bad experience with Ribena (preservative) so i wouldn't use it.
DavieC
Landlord.
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Hi all,I finally got around to bottling a couple of WOW that I made last year and put away in demijohns to clear naturally(I decided not to use finings or campden tabs/stabilizer) One was a Rose using apple juice and a tesco forest fruit juice, the other was a white using apple and 250ml concentrated white grape juice. Both were crystal clear and the little taste of each I had was very good, the white was particularly good,and I'm now looking forward to having a few glasses at the weekend.
Glad it turned out well.
Pineapple and Passionfruit Fruit Wine 25L
4 x 850ml Robinson’s P&P concentrate (boiled)
3 kg Sugar
6 teaspoon Yeast Nutrient
Yeast ( apparently cider yeast )
3 table spoons of Citric Acid
My first ever attempt at fermenting and it is certainly drinkable. I didn’t have a hydrometers so no OG but I’m guessing 8/9%?
left on a heat pad for 3 weeks until it stopped bubbling.
4 x 850ml Robinson’s P&P concentrate (boiled)
3 kg Sugar
6 teaspoon Yeast Nutrient
Yeast ( apparently cider yeast )
3 table spoons of Citric Acid
My first ever attempt at fermenting and it is certainly drinkable. I didn’t have a hydrometers so no OG but I’m guessing 8/9%?
left on a heat pad for 3 weeks until it stopped bubbling.
johncrobinson
Landlord.
From the label it has suphites.
I thought all wine has sulphites?
gb0wers
Junior Member
The sulphites in wine is added after fermentation. Sulphites in the ingredients will kill the yeast before it's done it's job.
gb0wers
Junior Member
Yesterday I racked and stabilised the first WOW I used pineapple juice in and it passed the missus' sip test. High hopes for this one.
1L Welches purple grape juice 1065
.85 L Tropicana pineapple juice 1054
.7 L Tropicana apple juice 1050
750g granulated sugar
Pectolase, citric acid, nutrient, 3 tea bag tea, GV1 yeast
Femented out to 0.992 in 13 days at 20C.
Stabilised with 1/2 tsp Potassium sorbate and 1 campden tablet, crushed and dissolved in warm water.
I then had an essential bike ride for provisions and happened upon a couple more litres of pineapple juice.
1L Welches purple grape juice 1065
.85 L Tropicana pineapple juice 1054
.7 L Tropicana apple juice 1050
750g granulated sugar
Pectolase, citric acid, nutrient, 3 tea bag tea, GV1 yeast
Femented out to 0.992 in 13 days at 20C.
Stabilised with 1/2 tsp Potassium sorbate and 1 campden tablet, crushed and dissolved in warm water.
I then had an essential bike ride for provisions and happened upon a couple more litres of pineapple juice.
johncrobinson
Landlord.
No all wine does not have sulphites
I am very sensitive to the taste of sulphites and only use them to sanitise my equipment.
Some unfortunate people however can have a serious reaction to them.
It is theoretically possible to use juice that have them by pre-aerating the juice,But the best option of all is to use juice without ANY sulphites.
As aerating to the required degree can risk spoilage contamination and oxidation of the juice.
Whilst on the subject sulphites are bad enough, The addition of SORBATES is even worse from a fermentation perspective.
I would advise using pure juice without any additives.
Fortunately there is a good selection that fits the bill.
I am very sensitive to the taste of sulphites and only use them to sanitise my equipment.
Some unfortunate people however can have a serious reaction to them.
It is theoretically possible to use juice that have them by pre-aerating the juice,But the best option of all is to use juice without ANY sulphites.
As aerating to the required degree can risk spoilage contamination and oxidation of the juice.
Whilst on the subject sulphites are bad enough, The addition of SORBATES is even worse from a fermentation perspective.
I would advise using pure juice without any additives.
Fortunately there is a good selection that fits the bill.
gb0wers
Junior Member
I'm quite new to supermarket juice wine. So far I've got 6 DJ's on the go, the first was stabilised a week ago. 5 have been based on red GJ and apple juice some with various third juices. These have all used Garvin GV1 yeast. The 6th is a recipe that I got from the forum and it's supposed to resemble Sauvignon Blanc. For that I used white grape concentrate and other ingredients and Garvin GV9 yeast as the recipe said.
I'm wondering if the choice of yeast makes much difference to the results of these supermarket wines. Has anybody done any experiments please?
I know I could do my own experiments but really need to understand how consistent the results are from DJ to DJ using identical process and ingredients. I always remember donkeys years ago I made a 2 DJ must of birch sap wine in a brew bucket and fermented it out in two DJ's that were side by side. The resulting wine from the two DJ's was markedly different.
I'm wondering if the choice of yeast makes much difference to the results of these supermarket wines. Has anybody done any experiments please?
I know I could do my own experiments but really need to understand how consistent the results are from DJ to DJ using identical process and ingredients. I always remember donkeys years ago I made a 2 DJ must of birch sap wine in a brew bucket and fermented it out in two DJ's that were side by side. The resulting wine from the two DJ's was markedly different.
Its warmer on our houses so it may have finished, do you have a hydrometer?
MmmBeer
Brew Pub Brewer
I made my first WOW this year earlier today, 1 litre of Mango and Passionfruit and 2 litres Red Grape juice. I made one last year with a litre of each, it had a really nice mango flavour, I was hoping the extra grape juice would give it a little more body.
Also found two DJ's of country wines I made last summer, a rhubarb and a plum. I hope these will be ok, I'll fine them and if they taste ok bottle them.
Also found two DJ's of country wines I made last summer, a rhubarb and a plum. I hope these will be ok, I'll fine them and if they taste ok bottle them.
Yeah I have a hydrometer but thought I would enquire before I messed about with the brew. It is quite warm in our house at all times of the year so wouldn't surprise me if that has sped things up.
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