Supermarket Juice Wine How To guide and Recipes.

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Scottyburto

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As far as I'm aware citric acid is one part of the acid blend. I think it's 3 different acids, I think citric, tartric and malic but I wouldnt quote me on it. It's something I've glanced at and not fully took in.
 

Robotman

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I’m making wine weekly now I’ve gotten into the groove of using supermarket juice. My first results were ok but not very alcoholic on a 2.5 ltr of juice and only 750 grams of sugar.
I’ve upped my juice level to 3 ltr s and adding 250 ml of grape juice concentrate then about 1kg sugar in 1 ltr of water. I make up my mix but keep back 1/2 a litre for a few days. Results are good so I’m now experimenting with Apple & mango with red grape and starting pomegranate mix this week
 

Chippy_Tea

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My first results were ok but not very alcoholic on a 2.5 ltr of juice and only 750 grams of sugar.
That'll give you 13% ABV which is the kind of figure that has always been aimed for, no harm in going higher but for us lower is better or we are asleep in no time. :laugh8:
 

Random Badger

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I’m making wine weekly now I’ve gotten into the groove of using supermarket juice. My first results were ok but not very alcoholic on a 2.5 ltr of juice and only 750 grams of sugar.
I’ve upped my juice level to 3 ltr s and adding 250 ml of grape juice concentrate then about 1kg sugar in 1 ltr of water. I make up my mix but keep back 1/2 a litre for a few days. Results are good so I’m now experimenting with Apple & mango with red grape and starting pomegranate mix this week
How strong is 3 litres of apple juice, 250ml grape concentrate and 1KG of sugar?

Let's say 330g of sugar from the apple juice (assuming 11g per 100ml).
Less sure about the grape juice concentrate - if it's 65g of sugar per 100ml then call it 162.5g
Plus 1KG sugar = 1.49KG of fermentable sugar, which in 4.55 litres (assuming a one gallon demijohn) total volume could potentially ferment out to 19.3% ABV.

Unless my assumptions/numbers are way off, that should be a cheeky little vintage!
 

johncrobinson

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19.3% ABV is very hard to achieve,Very hard indeed.
To get more than 15% with most yeasts is good going.

I used to specialise in high alcohol fermentation's,And all the special techniques required,But after 20yrs doing it came to the conclusion it was a lot of bother and time for what was gained.
These days I just fortify with shop bought cheap brandy when I want anything above 16%.
 

Robotman

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I’ve been aiming at 13 - 14% but found the first batches using 750 gram sugar fermented out giving me more like 10 - 11%.
I did some reading and found recommended sugar ratio of 3lbs (1.36kg) to 1gallon( 5 ltr) would give me 14%.
On that basis, 2.5 ltrs of Sainsbury’s red grape juice has a total of 350 grams of sugar in it so adding 1kg of sugar would give me 1.35kg of total sugar in my brew to achieve just under 14%
 

Chippy_Tea

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The rule of thumb for these wines is aim for 1100g of sugar in the DJ (that includes what's in the cartons) for 13% ABV.
 

Nidger

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Haven't made any for a few months.
Grape was £1.20 from asda.
Apple was 83p ish from lidl.
May of all gone up in price like a lot of other stuff lately though.
Beaverdale 30 bottle kits work out £1.43 a bottle.
I wouldn't bother with supermarket wine again if it is over £1 🤣
 

Random Badger

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Decided to make some apple juice wine last weekend, partly to see what the difference is to the turbo cider I made recently. It seems to be bubbling away but there is still almost no sign of any foam or yeast on the surface. Anyone else experienced this?
 

Random Badger

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Can you list the ingredients, sugar content etc.
Started on Saturday with 2 litres of apple juice, mug of tea, 780g of sugar, some water, pectolase, yeast nutrient and super wine yeast compound pitched at 24C.
Added another litre of apple juice last night.

It is bubbling away and the contents of the demijohn have changed from being clear to thoroughly opaque, but it's the first such fermentation I've seen where nothing much seems to have formed on the surface.
 

Chippy_Tea

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If you look at the video below from post #1 in this thread at 1:04 he shows an apple wine on the left compared to orange wine on the right you can see very little action on top of the apple but the orange is a mess, i wouldn't worry about it thumb.

 

Cw2015

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Hello there

Never done a wow but I've read a few posts I n here and it intrigues me.

I like a nice merlot. I also like a rose which is fruity.

I prefer 13% so can anyone help me design a wow recipe to cover the above?
Also in terms of juices, are these from supermarket in the cardboard cartons the ones that last months?

Thankyou
 

Chippy_Tea

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Welcome to the forum thumb.

Have a look at post #1 there are a couple of guide videos and a Rose wine recipe.
 

Chippy_Tea

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1 Demijohn will give you 6 x 750 ml bottles.

If you use a 23 litre fermenting vessel simply multiply the recipe below by 5 and you will get just under 30 bottles.


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

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Nearly two weeks since racking it off my red grape and apple juice wine isn't showing much inclination to clear. I've picked up some finings from Wilko which are described as being sufficient for 23 litres, which presents two questions:

1) As I only have 4.5 Litres of wine can you use too much of the finings, or does it not matter if you dump the lot in?

2) Is it possible to save some for a future batch, or (as the content seems to be liquid) once the pack is opened do they need to be used straight away?
 
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