Supermarket Juice Wine How To guide and Recipes.
- Thread starter Chippy_Tea
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VillageBrew
AG Novice
My last WOW was a basic WGJ and OJ, but it just lacks the fruit edge of any of my other efforts. Back to RGJ and random selection of fruit juices for me...
cheapbrew
Junk and disorderly
Try WGJ and apple, or WGJ, apple n ginger :thumb:
There's going to be a big techno party around my neighborhood soon, and will have to try some recommendations from this forum.
I'm not to keen on orange, will try to make some with redberries, strawberries or kiwi.
Any recommendations? I'm pretty new to this.
Maybe there is already a recipe like this in this thread, but was to lazy to read everything :P
I'm not to keen on orange, will try to make some with redberries, strawberries or kiwi.
Any recommendations? I'm pretty new to this.
Maybe there is already a recipe like this in this thread, but was to lazy to read everything :P
If you make the RGJ and apple in the first post of this thread you wont go far wrong.
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If you want a bulk batch made then stick with something simple, the RGJ and Apple is an excellent starting point, 6 litres of each and 12 litres of water will make you 30 wine bottles (120-130 glasses).
Be aware that if you are using campden tablets, potassium sorbate, wine finings etc then with a large party like that then people are going to have allergies, tablets contain sulphites, sorbate has an E number and some finings are made from animal bits. Whilst these can be found in commercial wines it is best to let people know.
Be aware that if you are using campden tablets, potassium sorbate, wine finings etc then with a large party like that then people are going to have allergies, tablets contain sulphites, sorbate has an E number and some finings are made from animal bits. Whilst these can be found in commercial wines it is best to let people know.
Vinotinto
Landlord.
I haven't made a white wine in a very long time, when we switched to Red Grape Juice (because of the lack of WGJ) we decided we preferred it so never bothered searching for WGJ again, i now don't use Glycerine in any wine and top up with half a litre of apple juice then water to the neck.
pvt_ak
Budding Brewer !
I made this with WGJ from Waitrose.
Very agreeable.
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I am going to have to get some WGJ for old times sake. :lol:
pvt_ak
Budding Brewer !
Naive question maybe - but why wouldn't you make this with just WGJ purely, could you ?
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WGJ on it's own will give you a reasonable white table wine, basic get the job done, even if you aren't keen on it it is always useful for cooking with or try fizzing it up in champagne/prosecco bottles with a champagne yeast for cheapo bubbly.
I cannot remember anyone doing it but i don't see why not, as the original thread said use a litre of WGJ with a litre of apple juice i followed it and then moved on to using WGJ with other juices but never 2 x WGJ on its own, we did a 2 litre RGJ version and were not keen.
pvt_ak
Budding Brewer !
I feel an experimental all WGJ coming on [emoji108]
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Vinotinto
Landlord.
WGJ on order 
Oh great if this turns out well i am going to have to find some and its as rare as rocking horse s**t round here :lol:
I am bottling my strawberry and lime cider Thursday and want to go straight to try one of these wines as they sound delicious :-).
Could someone recommend a recipe for a 23l Carboy, not too fussy on rose or white just looking to do something a little different..
Thanks
Could someone recommend a recipe for a 23l Carboy, not too fussy on rose or white just looking to do something a little different..
Thanks
Rosé wine (A forum favourite)
5 litre Red grape juice.
5 litre Apple Juice.
Top up to 22.5 litre with water.
4Kg Sugar.
5 tsp Tannin or a jug of very strong black tea. (5 bags stirred every couple of minutes as you put the rest of the ingredients together)
3 tsp Yeast (i use youngs super wine yeast compound)
5 tsp Yeast Nutrient.
5 tsp Pectolase.
5 tsp Glycerine.(optional)
5 tsp citric acid. (optional)
If you are going to rack to a second FV for degassing and clearing top up with a couple of litres of apple juice then water to take to 23 litre.
This is the one gallon (Demijohn) version of the same wine.
1 litre Red grape juice.
1 litre Apple Juice.
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. (optional)
1 tsp citric acid or juice of one lemon. (optional)
This is the original orange (WOW) use the same method but switch the orange juice for apple and red grape juice instead of white grape juice.
Part 1 -
[ame]http://www.youtube.com/watch?v=MpkXCowv2Ys[/ame]
A couple of minor mistakes in the Video -
Pectolase is used to reduce the risk of pectin haze.
Glycerine is added to improve mouth feel. (many member no longer use this as we found it doesn't actually make that much difference)
Leave more headspace in the Demijohn than in the video or it will come through the airlock (as it does in the video) and don't top up until until you have racked (syphoned) to the second DJ and degassed your wine, you need a bit of space when shaking the DJ to get rid of the CO2 and especially if using a drill attachment to degas it.
When racking to the second DJ he says it doesn't matter if a little sediment gets through as you will probably be re-racking again, there is no need to rack to a third DJ as your wine will be crystal clear after you have added finings (KwiK Clear or Youngs Clear It) to the second DJ.
Part 2 -
[ame]http://www.youtube.com/watch?v=BJQQdkS0JAw[/ame]
5 litre Red grape juice.
5 litre Apple Juice.
Top up to 22.5 litre with water.
4Kg Sugar.
5 tsp Tannin or a jug of very strong black tea. (5 bags stirred every couple of minutes as you put the rest of the ingredients together)
3 tsp Yeast (i use youngs super wine yeast compound)
5 tsp Yeast Nutrient.
5 tsp Pectolase.
5 tsp Glycerine.(optional)
5 tsp citric acid. (optional)
If you are going to rack to a second FV for degassing and clearing top up with a couple of litres of apple juice then water to take to 23 litre.
This is the one gallon (Demijohn) version of the same wine.
1 litre Red grape juice.
1 litre Apple Juice.
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. (optional)
1 tsp citric acid or juice of one lemon. (optional)
This is the original orange (WOW) use the same method but switch the orange juice for apple and red grape juice instead of white grape juice.
Part 1 -
[ame]http://www.youtube.com/watch?v=MpkXCowv2Ys[/ame]
A couple of minor mistakes in the Video -
Pectolase is used to reduce the risk of pectin haze.
Glycerine is added to improve mouth feel. (many member no longer use this as we found it doesn't actually make that much difference)
Leave more headspace in the Demijohn than in the video or it will come through the airlock (as it does in the video) and don't top up until until you have racked (syphoned) to the second DJ and degassed your wine, you need a bit of space when shaking the DJ to get rid of the CO2 and especially if using a drill attachment to degas it.
When racking to the second DJ he says it doesn't matter if a little sediment gets through as you will probably be re-racking again, there is no need to rack to a third DJ as your wine will be crystal clear after you have added finings (KwiK Clear or Youngs Clear It) to the second DJ.
Part 2 -
[ame]http://www.youtube.com/watch?v=BJQQdkS0JAw[/ame]
30 bottles is a bit much for your first try of it, nothing wrong with bulk but if you don't like it your stuck with it, i would be inclined to try a gallon demi john first and go with that first and then if it's to your liking make the bigger batch.
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