Ronthered
01-09-2008, 12:58 AM
OG: no clue
FG: havent an idea
SRM:
IBU:
Fermentation Data:
Yeast: Montrachet
Base Malt:
First off I used Old Orchard Concord grape concentrate. You can find this at Walmart right next to the welches for about a buck a can. I used this one because it was the only one that had no preservatives I could find.
well to start I put one pound of corn sugar per gallon of must being made into a glass carboy
I have a one gallon pitcher I use to measure during brewing so I used it for this, I added three cans of concentrate and then topped off to one full gallon with filtered water. so thats three cans per gallon. and how ever much water it takes to make up one whole gallon including the concentrate.
very important if you want it sweet and less dry. add this to the carboy and mix until corn sugar is dissolved. do that for how ever many gallons your making. I made three gallons, so it was the gallon total volume with three pounds corn sugar and nine cans juice.
Add one crushed campden tablet per gallon of must cover air tight and let sit for at least 24 hours.
then I rehydrated the packet of Montrachet and added to carboy.
I also added one can of concentrate to the carboy after one and two weeks. you could also do this when you transfer to secondary if its not sweet enough for you, and continue to do so until it remains as sweet as you want it. I only added the two cans during the first two weeks of primary which left it plenty sweet. ( primary was a month long by the way )
other sites say that you dont need to age this type of wine, and i agree, mine only lost flavor over time(but was still good). it was most enjoyable once cleared though.
And be careful with this, it is a definite thong dropper. very much so has lots of alcohol.
one or two glasses and you will be feeling it.
I just ran out of this and plan to remake it very soon, everyone loves it when I bring it on my weekend trips to Chicago. I'm also going to try this same recipe only using white grape concentrate.
FG: havent an idea
SRM:
IBU:
Fermentation Data:
Yeast: Montrachet
Base Malt:
First off I used Old Orchard Concord grape concentrate. You can find this at Walmart right next to the welches for about a buck a can. I used this one because it was the only one that had no preservatives I could find.
well to start I put one pound of corn sugar per gallon of must being made into a glass carboy
I have a one gallon pitcher I use to measure during brewing so I used it for this, I added three cans of concentrate and then topped off to one full gallon with filtered water. so thats three cans per gallon. and how ever much water it takes to make up one whole gallon including the concentrate.
very important if you want it sweet and less dry. add this to the carboy and mix until corn sugar is dissolved. do that for how ever many gallons your making. I made three gallons, so it was the gallon total volume with three pounds corn sugar and nine cans juice.
Add one crushed campden tablet per gallon of must cover air tight and let sit for at least 24 hours.
then I rehydrated the packet of Montrachet and added to carboy.
I also added one can of concentrate to the carboy after one and two weeks. you could also do this when you transfer to secondary if its not sweet enough for you, and continue to do so until it remains as sweet as you want it. I only added the two cans during the first two weeks of primary which left it plenty sweet. ( primary was a month long by the way )
other sites say that you dont need to age this type of wine, and i agree, mine only lost flavor over time(but was still good). it was most enjoyable once cleared though.
And be careful with this, it is a definite thong dropper. very much so has lots of alcohol.
one or two glasses and you will be feeling it.
I just ran out of this and plan to remake it very soon, everyone loves it when I bring it on my weekend trips to Chicago. I'm also going to try this same recipe only using white grape concentrate.