Supermarket Juice Wine How To guide and Recipes.

[Chippy_Tea]

guys I have been reading through this massive thread.

As a newbie I am looking for a dry white or rose to make in this fashion. happy to just do a DJ full to begin with unless you recommend one that is a no brainer just thought someone could give me a decent starter recipe for a newbie

many thanks in advance

Give this one a try, its one we still make regularly.

This is for a 4.5 litre Demijohn.

Rosé wine.

1 litre Red grape juice (ASDA)

1 litre Apple Juice (ASDA)

800g 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.

1 tsp citric acid or juice of one lemon. (optional)

 

[magpie2000k]

cheers your a star will pick the stuff up and report back...

 

[Chippy_Tea]

A good tip this time of year is to wrap your DJ or FV in an old blanket, towel, jumper or anything that will keep the heat in as it speeds fermentation up.

 

[magpie2000k]

A good tip this time of year is to wrap your DJ or FV in an old blanket, towel, jumper or anything that will keep the heat in as it speeds fermentation up.

Thanks fortunately the first stage brewery is in the house and as the missus has the house so bloody warm it will sit constantly above 24 degrees

 

[Chippy_Tea]

That'll do nicely.

 

[Mordekai]

Give this one a try, its one we still make regularly.

This is for a 4.5 litre Demijohn.

Rosé wine.

1 litre Red grape juice (ASDA)

1 litre Apple Juice (ASDA)

800g 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.

1 tsp citric acid or juice of one lemon. (optional)

I'm currently trying a double strength version of this, (not alcohol wise, but juice wise) to see if there is any notable difference... 2L each of the respective juices, and a reduction of 200g of sugar as that just about offsets the natural sugar in the juice.

(It's the one I did with too much pectolase...:whistle:)

Will report back in a day or so, as the fermentation is just about ready to stop and I will have a taste to see what, if any, difference it makes.

 

[GlentoranMark]

Iceland are doing 2 x Don Simon Red Grape Juice for �£2, it says not from concentrate and 100% squeezed.

Would this be suitable for a brew?

 

[Chippy_Tea]

Iceland are doing 2 x Don Simon Red Grape Juice for ����£2, it says not from concentrate and 100% squeezed.

Would this be suitable for a brew?

It would, i have just used a litre of it with a litre of apple and it turned out well.

 

[Chippy_Tea]

I'm currently trying a double strength version of this, (not alcohol wise, but juice wise) to see if there is any notable difference... 2L each of the respective juices, and a reduction of 200g of sugar as that just about offsets the natural sugar in the juice.

(It's the one I did with too much pectolase...:whistle:)

Will report back in a day or so, as the fermentation is just about ready to stop and I will have a taste to see what, if any, difference it makes.

There are no rules with juices, we prefer a litre of each if 100% juice, other members prefer a stronger juice taste, as long as you remember to adjust the sugar you add as you have done it'll be fine.

 

[Mordekai]

Iceland are doing 2 x Don Simon Red Grape Juice for ��£2, it says not from concentrate and 100% squeezed.

Would this be suitable for a brew?

Yep, absolutely...

If you prefer to use 1L at a time, I know there's not a world of difference cost wise, but our local Lidl do 1L RGJ at 99p and that is the normal price.
Lidl also do a Raspberry/Cranberry mix which goes nicely with the RGJ for 59p a Litre, and that's 100% juice too. (1kg of sugar is about 39p there as well, so you can get the raw ingredients of a palatable 6 bottle brew for £1.97. (Not including the specialist ingredients, of course...)

 

[Mrcwcb89]

Hi guys I'm a newbie and going to start of simple with a basic TC cider (which I've already got tips on from here) and hopefully a variation of WOW , been reading threw all the recipes and stuff. could some one explain to me what fermentation stopper is ?

Also is there I set by set guide for WOW on the forum I have looked but not came up with anything looking for steps I've seems stuff about degassing and stuff but I'm a little unsure of the whole process


Thanks in advance [emoji106]

 

[chewie]

Potassium sorbate, it pretty much kills of fermentation instantly. Just watch the videos in the very first post in this thread for an idea of what you need http://www.thehomebrewforum.co.uk/showthread.php?t=49462.

 

[Chippy_Tea]

could some one explain to me what fermentation stopper is

As Chewie says it kills the yeast so you can safely bottle the wine.

 

[Mrcwcb89]

Excellent cheers guys I'm making a list of everything I'll need

I ordered all my stuff from eBay for the cider (malic acid ,pectolsae steriliser ) but turns out there a Home Brew shop not to far away from me in Glasgow so putting to gether a list of stuff for the WOW and just Going to hit it at the week end it's incredibly cheap compared to eBay [emoji106]

 

[Chippy_Tea]

Postage is always the killer.

 

[Mrcwcb89]

Yeh indeed £6/£7 for kwik clear on eBay and it's only £2.65 in the brew shop [emoji58]

I've watched the video when he puts the Campden tablet in what does that do at that stage ? Most of the recipes posted don't call for it

Cheers

 

[Mordekai]

Yeh indeed �£6/�£7 for kwik clear on eBay and it's only �£2.65 in the brew shop [emoji58]

I've watched the video when he puts the Campden tablet in what does that do at that stage ? Most of the recipes posted don't call for it

Cheers

Put simply, one of the uses in recipes is to kill bacteria. Some recipes will suggest you use a campden tablet in the juice for 24 hours before adding yeast to kill the micro organisms left in the juice, but with a WOW that's not really necessary.
Again at the end, before bottling, they help kill off any bacteria that might have crept in during the process and condition the wine better for bottling.

They can also be used in a solution for sterilising your kit, but if you have Starsan or something similar, you can usually leave them out.


Some are made from sodium metabisulphate rather than potassium metabisulphate... IF you choose to use them to clean and sterilise, be very careful not to let the Sodium Metabisulphate tablet come into contact with bleach...

A friend of mine did a homebrew many years ago when we were kids, and misread the cleaning instructions... he cleaned his gear with a "solution" of sodium metabisulphate AND bleach, instead of OR... he got into the brew bin and started scrubbing... two minutes later he was practically choking to death.
At school on Monday we asked Doc Barnes, our 4th year chemistry teacher, what Richard had made...
He scribbled some notes on a piece of paper...
"Not sure... but it's not too dissimilar to Mustard Gas!" was the reply...

 

[Chippy_Tea]

Yeh indeed �£6/�£7 for kwik clear on eBay and it's only �£2.65 in the brew shop [emoji58]

I've watched the video when he puts the Campden tablet in what does that do at that stage ? Most of the recipes posted don't call for it

Cheers

Mordekai has the bases covered.

The reason campden tablets are not mentioned in recipes is because in our juice wines its only added (one crushed CT per DJ) at racking time to help preserve the wine.

 

[Mrcwcb89]

Agh thanks Mordekai [emoji106] also Chippy Tea so basically once fermentation finishes rack to another FV and add the campden and potassium sorbate ? Does the kwik clear get added at this point to

Or am I getting all mixed up sorry for the stupid questions

 

[Chippy_Tea]

Close, put the crushed campden into a sterile DJ, rack the wine onto it and give it a swirl as soon as it is covered then degas, now add your wine stabiliser (fermentation stopper) and give it a good shake or stir then add your finings to clear.

If you are going to make wine often make one of these, it saves time and effort - http://www.thehomebrewforum.co.uk/showthread.php?t=48971