I found this one on homewinemaking.co.uk. I used a different yeast, and added sugar to an SG of 1.080 rather than adding a fixed weight, but otherwise I followed the original recipe:
1 litre carton Tropicana Tropical (fresh).
1 litre carton Tesco’s pure pressed white grape juice
approx. 800g sugar (starting SG 1.080)
1 tsp nutrient
Wine yeast
½ tsp tannin
1 tsp Pectic Enzyme
1 tsp glycerine
Water to 1 gallon
Make as-per a Wine No.1 (i.e. it can be made in a DJ with no racking at approx. 1.010).
I used Lalvin D47 yeast.
Don't be tempted to use the long-life version of the Tropicana juice. Apparently the results aren't nearly as good.
I tried the first bottle three months after pitching the yeast, and it's a cracking table wine. If I was to change anything, I might add a touch of citric acid (but this can be done after fermentation anyway).
Full credit (and thanks) to Richard G at homewinemaking for this recipe.
1 litre carton Tropicana Tropical (fresh).
1 litre carton Tesco’s pure pressed white grape juice
approx. 800g sugar (starting SG 1.080)
1 tsp nutrient
Wine yeast
½ tsp tannin
1 tsp Pectic Enzyme
1 tsp glycerine
Water to 1 gallon
Make as-per a Wine No.1 (i.e. it can be made in a DJ with no racking at approx. 1.010).
I used Lalvin D47 yeast.
Don't be tempted to use the long-life version of the Tropicana juice. Apparently the results aren't nearly as good.
I tried the first bottle three months after pitching the yeast, and it's a cracking table wine. If I was to change anything, I might add a touch of citric acid (but this can be done after fermentation anyway).
Full credit (and thanks) to Richard G at homewinemaking for this recipe.