Welch's Purple Grape Juice

[mctoon]

I was thinking of making a gallon using the above grape juice with maybe apple or blueberry juice too , anyone ever tried it?

Cheers Mal

[goldseal]

Yup.

Mine was basically Wine No.1 ...

# 1 gallon batch
# 1L Apple Juice (Solvita)
# 1L Welch's Purple grape juice drink
# 28 oz sugar (approx)
# 1/2tsp Tronozymol
# 2tsp citric acid
# Gervin GV2 yeast
# 1tsp Pectolase

The yeast was one which needed using up. Normally I'd use 71B or D47.

Because the Welch's contained Potassium Sorbate, I thought I'd better get the fermentation going well before I added it. I therefore filled a DJ with water, then emptied a measured 1.2 litre out of it, then marked the side of the DJ.

I added all the ingredients minus the Welch's, and topped up to the mark on the DJ.

EDIT: Aim for an SG of around 1.092. I calculated this based on a desired starting SG of 1.080, but taking into account the addition of the Welch's and topping up.

I got the fermentation going, then after 2 days added the Welch's. It took off like a rocket. When it settled down I topped up with water, and let it ferment out as normal.

There is some sweetener in the juice, so the resulting wine has some residual sweetness. It is a decent, quaffable rosé though. I'll be making some more.

[NorthernWiner]

Welch's ...anyone ever tried it?

I haven't tried it in wine, but I did have a glass of it for breakfast.

[mctoon]

I made a couple of 1 gallon batches at the weekend using gervin varietal D yeast, I used a kilo of sugar with blueberry juice. Ive not added the Welchs grape juice as yet on goldseals advive. However, its seems to be on a "go slow activity", airlock is active but nothing "rocket like" I havent used this yeast before, any ideas?
Cheers Mal

[goldseal]

Funnily enough I have had a couple of slow fermentations and yeast non-starters with Gervin D recently. I'm sure that's a coincidence though.

It seems to respond well to temperature and a good nutrient (e.g. Tronozymol). I had a couple of carboys in a room at 18 - 20c, but the must temperature was just below 16c, which is right at the bottom of its operating range. A Brew Belt worked wonders.

Note: If/when you add nutrient, do it a little at a time otherwise you might get a Wine Volcano. I usually transfer some must into a jug, dissolve the nutrient there, then add back to the fermenter.

Oh, and give everything a good stir to get some oxygen in there too.

[David]

Yup.

Mine was basically Wine No.1 ...

# 1 gallon batch
# 1L Apple Juice (Solvita)
# 1L Welch's Purple grape juice drink
# 28 oz sugar (approx)
# 1/2tsp Tronozymol
# 2tsp citric acid
# Gervin GV2 yeast
# 1tsp Pectolase

The yeast was one which needed using up. Normally I'd use 71B or D47.

Because the Welch's contained Potassium Sorbate, I thought I'd better get the fermentation going well before I added it.

The chilled Welch's Purple Grape Juice (on 'special' at Morrisons - 2 for £3) has no mention of Potassium Sorbate on the carton, but I'm aware of an unchilled version (normal long life carton juice - and not the 'light' version) which I've only ever seen sold at Waitrose and now appears to be discontinued.

Was it the later that contained preservative?

[mcblades]

I'd second that comment David. I used the fridge version for a Wn1 rose and it took off from the start with no problems, also no mention of preservatives on the carton.

I personally didn't like the resulting wine much, but then the Welch's grape juice has an odd flavour to my palate which is all too evident in the final wine.

If you like the flavour of the Welch's grape-juice you may well like the wine I guess

cheers

Mark