Do not know where to get the green JR grapes outside of a kit or special order from a broker. THIS IS A DIFFICULT RECIPE, take your time, read carefully and if you have a questions ask first.
U.S. 5 gallon & Imperial Measure 19 litre
Conversion Calculator U.S. teaspoon and tablespoon not Imperial Desert spoon.
3 quarts Johannisberg grape concentrate 2 2/3 litre (sulphites included, otherwise
see campden tablets)
9 qts HOT water 8 litre
4 lbs Sugar 1.8 kg, or 5.2 lbs honey
(3.5 lbs sugar, or 4.5 lbs honey for lower gravity yeast)
5 teaspoons Acid blend .65% tartaric acid
2 lbs fresh green grapes 1 kg (crushed) in mesh bag *SEE NOTE
2 tsp. Liquid tannin
2 tsp Yeast nutrient
2 tsp Pectic enzyme
1/2 ounce Dried elderflowers 15g (in a mesh bag)
5 qts COLD water 4.4 litre
(If fresh JR and green JR grapes add 5 campden tablets - crushed) Concentrates normally have sulphites like your kit wines, unless it is a frozen 100% juice concentrate. Check ingredience list on package.
1 packet (sacket) Champagne wine yeast (high gravity) or Cote' des blanc (lower gravity) this has much better aroma and fruity esters. Potassium Sorbate...or 10 oz or less Winexpert wine conditioner 300ml (do a test batch first, and with Cote des blanc and higher sugar or honey you may not need to add any conditioner, but do add potassium sorbate)
Finings isinglass cold stabilize then...
2 tsp Bentonite
1) Place elderflower and green crushed grapes or (NOTE: I substituted 1 lbs or 1/2 kg of unripe blackberries [red])
2) Place grape concentrate, hot water, sugar (or honey), and acid in carboy
3) Stir thoroughly until all sugar or honey is mixed
4) Add rest of the ingredients, mix well
5) Check and adjust sg if necessary...1.1 target sg with Pasteur Champagne yeast 13% - 15% higher gravity with perception of sweet taste; adjust sugar before step #2 if using Cote des blanc lower gravity 12% - 14% sweet
6) Check/adjust the temperature. (75 F [23 C])
7) Add yeast to cup of warm (104 F on your wrist warm) water, let stand 10 minutes, stir in batch.
8) Attach airlock, place carboy in dark warm enclosure
9) 24 hours Check fermentation, if stuck wait another 24 and call Bob; lol or search stuck fermentations
10) Remove mesh bag and must after 4 days, Check sg at day 7; at 1.02 rack into a clean carboy top up with cold water, remove to cooler place 65 F (18 C)
11) day 10 or 3 weeks sg 1.0 or below, rack again top up with cold water
12) add isinglass and cold stabilize 40 F 10 days, rack add 2 tsp bentonite rest 7 days rack again. 13) Age one month, sweeten to taste by adding conditioner or 1/2 tsp sorbate per gallon.
14) Bottle at 5 months.
U.S. 5 gallon & Imperial Measure 19 litre
Conversion Calculator U.S. teaspoon and tablespoon not Imperial Desert spoon.
3 quarts Johannisberg grape concentrate 2 2/3 litre (sulphites included, otherwise
see campden tablets)
9 qts HOT water 8 litre
4 lbs Sugar 1.8 kg, or 5.2 lbs honey
(3.5 lbs sugar, or 4.5 lbs honey for lower gravity yeast)
5 teaspoons Acid blend .65% tartaric acid
2 lbs fresh green grapes 1 kg (crushed) in mesh bag *SEE NOTE
2 tsp. Liquid tannin
2 tsp Yeast nutrient
2 tsp Pectic enzyme
1/2 ounce Dried elderflowers 15g (in a mesh bag)
5 qts COLD water 4.4 litre
(If fresh JR and green JR grapes add 5 campden tablets - crushed) Concentrates normally have sulphites like your kit wines, unless it is a frozen 100% juice concentrate. Check ingredience list on package.
1 packet (sacket) Champagne wine yeast (high gravity) or Cote' des blanc (lower gravity) this has much better aroma and fruity esters. Potassium Sorbate...or 10 oz or less Winexpert wine conditioner 300ml (do a test batch first, and with Cote des blanc and higher sugar or honey you may not need to add any conditioner, but do add potassium sorbate)
Finings isinglass cold stabilize then...
2 tsp Bentonite
1) Place elderflower and green crushed grapes or (NOTE: I substituted 1 lbs or 1/2 kg of unripe blackberries [red])
2) Place grape concentrate, hot water, sugar (or honey), and acid in carboy
3) Stir thoroughly until all sugar or honey is mixed
4) Add rest of the ingredients, mix well
5) Check and adjust sg if necessary...1.1 target sg with Pasteur Champagne yeast 13% - 15% higher gravity with perception of sweet taste; adjust sugar before step #2 if using Cote des blanc lower gravity 12% - 14% sweet
6) Check/adjust the temperature. (75 F [23 C])
7) Add yeast to cup of warm (104 F on your wrist warm) water, let stand 10 minutes, stir in batch.
8) Attach airlock, place carboy in dark warm enclosure
9) 24 hours Check fermentation, if stuck wait another 24 and call Bob; lol or search stuck fermentations
10) Remove mesh bag and must after 4 days, Check sg at day 7; at 1.02 rack into a clean carboy top up with cold water, remove to cooler place 65 F (18 C)
11) day 10 or 3 weeks sg 1.0 or below, rack again top up with cold water
12) add isinglass and cold stabilize 40 F 10 days, rack add 2 tsp bentonite rest 7 days rack again. 13) Age one month, sweeten to taste by adding conditioner or 1/2 tsp sorbate per gallon.
14) Bottle at 5 months.
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