This is an easy recipe made with Welch's concord grape juice mixed with a riesling grape extract syrup. Any grape juice or apple grape blend will work with this though.
Ingredients:
750ml grape extract syrup
1.36 liters of Welch's concord grape juice
2 tsp yeast nutrient (deactivated bread yeast - see my blog)
1 tsp DAP
1/2 tsp bentonite
1/8 tsp wine yeast (Red Star Premier Cuvee)
Original gravity was 1.095
Final gravity was 0.996
Final alcohol 13%
For more details on the method check out my blog. The quick instructions are below.
After the ingredients are added cover the top with breathable paper as the yeast are multiplying, after 5 days add an airlock or loose cap with a plastic bag and elastic band. The wine should be mostly brewed in 2-3 weeks although should be left for at least 5-6 weeks to settle and complete the last small bit of fermentation. Leave in a warm, dark area until all bubbling stops and the liquid is completely clear.
This time I didn't get around to bottling until after 3 months. The result is a nice crystal clear amber color which only shows the darker concord red color when it was in the gallon jug.
Results:
Aging it longer probably helped the flavors mellow out. I like the smell, it has a grape soda like smell from the character of the concord grapes with a prominent alcoholic aroma. It's almost a bit too intense similar to a sherry flavor or fortified wine. I think next time I would reduce the extract to 500ml and dilute the mix a bit.
Final thoughts:
Like my last recipe I am pretty happy with the results. The flavor can still be fine tuned but at this point I am making fully fermented and crystal clear wine that is drinkable.
I am behind on many project experiments I want to get going. I'll post them as I get caught up. I have more cider, beer and sparkling wine coming up.
If you like this please upvote and leave your comments and thoughts below. Cheers!
