This batch was made from 12 cans of Welch’s White Grape Juice (About $30). The yeast is Lalvin 71B-1122, which is supposed to be good for preserving fruit flavors. It also might not tolerate high alcohol levels, so there might be residual sugar after fermentation is complete. I will be using some amount of time with a yeast starter to make sure fermentation starts off on the right foot.
I am making this wine because it sounded interesting and because I wanted another wine to blend my crabapple wine with due to its overly sour/tannin flavor. Though, I might change my mind. The crabapple is still clearing in the carboy, so in a week or two I’ll taste test it again. Who knows? I might find it to be just fine by itself. Regardless, this experiment with cheaper ingredients might prove to produce a pleasant everyday wine.
|Status||Date||Specific Gravity||Fluid Temp.||Air Temp.|
|Primary Fermentation||2010-10-18 AM||1.120||70°F||70°F|
|Secondary Fermentation||2010-10-23 AM|
|Second Clearing||2010-11-15 PM|
Mixed 12 cans of Welch’s White Grape Juice with 7.5 lbs. of sugar, some water, pectic enzyme, yeast nutrient and acid blend. I was short on acid blend so I substituted a little lemon juice. And while we’re being honest, the grocery store only had 8 cans of the Welch’s 100% White Grape Juice, so I grabbed 4 cans of Welch’s White Grape Juice Cocktail. Who am I trying to kid, anyway?
Secondary Clearing —> Blend with Crabapple Wine
This wine cleared very easily. The final taste is a pleasant dry white wine, but I am using it to blend with my crabapple wine. I’m hoping this lightly flavored white will mellow the crabapple’s heavy tannin and sharp flavor (not sure how else to describe it at this point . . . maybe bitter?). Please follow the crabapple vintage to see how that turns out.