White wine instead of white grape
- Thread starter Jamieola
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I am not sure what you are asking, if you have cheap wine you cannot make it into something else unless i am missing something.
If you cannot find white grape juice to make your own try red grape juice (it doesn't make red wine) have a look at this thread for some ideas - How to make Supermarket Juice Wine - HERE.
If you cannot find white grape juice to make your own try red grape juice (it doesn't make red wine) have a look at this thread for some ideas - How to make Supermarket Juice Wine - HERE.
I don't think i have ever seen the question asked, i doubt the alcohol that is already in the wine would do the yeast any favours as it starts to multiply, you can use grape concentrate to make up a litre of white grape juice if it has to be white wine but if you don't mind a Rose type wine have a look at this (you will use the same method if you can find white grape juice concentrate) - How to make Supermarket Juice Wine - HERE.
An Ankoù
Landlord.
If I get your question right: can I use white wine instead of white grape juice to make wine. No.
Just drink the wine.
An Ankoù
Landlord.
It was a good thought.
Scottyburto
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Grape juice is in tinned peaches at Asda 56p a tin. Lidl do bigger tins that are better value but I don't know the price. Wilko sell concentrated grape juices for £5. Ritches produce a grape concentrate and supply many home brew stores at various prices. My point is you can make 6 (or more) bottles of wine for less than the cost of a cheap bottle.
Scottyburto
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Chippy teas rose recipe is about £3 for about 6 bottles of wine.
I think he has his heart set on white wine ive linked to the WOW supermarket juice wine guide twice and he hasn't acknowledged either.
Scottyburto
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Deja vu
I think they have stopped stocking it.
Joust
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They had it here the other day (north London)
Posts removed, as the new member said it was just a thought no need for the **** taking and I will have a word about about the responses in private.
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I think Jamieola was 'thinking outside the box'. Certainly not a question that I've seen on any forums that I've trawled through in my attempt to gain more and more knowledge on this addictive hobby! I think the question deserves a little bit of credit! Now Jamieola is more the wiser for it, and also understands some economics of home brewing. 
An Ankoù
Landlord.
As I said earlier, it was a good question. If we didn't have brewers yeast, we could "seed" a batch of wort by pouring the dregs from a couple of bottles of bottle-conditioned beer into it. If it works for beer, why shouldn't it work for wine? Well, it's not bottle-conditioned. Even trad Champoo has the yeast blasted out before the cork is put in. But, in principle, using white wine to "seed" sweetened apple juice would work if commercial wine were not so highly processed. and it would produce grape cider.I think Jamieola was 'thinking outside the box'. Certainly not a question that I've seen on any forums that I've trawled through in my attempt to gain more and more knowledge on this addictive hobby! I think the question deserves a little bit of credit! Now Jamieola is more the wiser for it, and also understands some economics of home brewing.
Guessing someone didn't quite get the welcome they deserved. Shame.
@Jamieola is correct that yeast continue to ferment in alcoholic liquid but they only do so once they have adapted to the environment. They start off in high sugar no alcohol environments and then do their thing, adapting along the way. Introducing new yeast into a high sugar high alcohol environment is likely to cause some additional fermentation but I would expect the yeast to be killed off before it was able to fully ferment the sugars. In addition, you'd likely end up with some fairly rank wine - it would either be very sweet (because the yeast died) or if it did manage to ferment, it would be a lot stronger than normal wine and so likely to taste quite hot.
If you're wanting to ferment something, you could try turbo cider using store-bought fruit juice. That's quite cheap, easy and tasty.
@Jamieola is correct that yeast continue to ferment in alcoholic liquid but they only do so once they have adapted to the environment. They start off in high sugar no alcohol environments and then do their thing, adapting along the way. Introducing new yeast into a high sugar high alcohol environment is likely to cause some additional fermentation but I would expect the yeast to be killed off before it was able to fully ferment the sugars. In addition, you'd likely end up with some fairly rank wine - it would either be very sweet (because the yeast died) or if it did manage to ferment, it would be a lot stronger than normal wine and so likely to taste quite hot.
If you're wanting to ferment something, you could try turbo cider using store-bought fruit juice. That's quite cheap, easy and tasty.
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