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While I agree about the sorbates (read the label) and make sure you buy %100 juice from concentrate. it is very possible to make a decent table wine from welchs juice. theres a big difference in ingredients in their $1.00 a can frozen concentrate and the $2.50 a can frozen concentrate from...

i had the same experience with a one gallon batch I made from frozen concentrate, seems like half of it evaporated. I use straight juice now and don't have a problem with that.

2 weeks in the primary, man does it smell gooooood!!!!!:rockin:

how big is this batch? gallon wise. when I do 5 gallons I ferment til dry then rack into secondary. once in the secondary I add 2.5 tsp of potassium sorbate to stop or (stabilize) the yeast. give it a stir and let it sit for 24 hrs. after 24 hrs you can backsweeten with whatever u want (slenda...

66 should be fine just maybe a little slower ferment(its amazing what a few degrees does to yeast). its gonna take awhile for the c02 to fill the headspace so don't panic if it doesn't bubble right away. I did a batch with just 1 gallon of juice, no extra sugar added, just opened the bottle...

just started this yesterday, really looking forward to it :)

5 gallons or 22 bottles out of this batch. make sure you use the juice in the bottles not the frozen concentrate. for some reason with the frozen you get ALOT more of a grape juice flavor not really wine :mug: lol . total cost is around $30 for ingredients. that's less than $1.50 a bottle when done.

this is my recipe, comes out semi sweet. 2 weeks in primary, 1 week in secondary. the cuvee yeast ferments fast and you get between 11 and 12 %ABV. it was dry at transfer into secondary but after a week in the secondary it sweetened up a bit (actually perfect for me). its young, but every bottle...

used eds original recipe: bottled this yesterday and it was a little dry so I backsweetend with welchs %100 apple juice concentrate (in the pop can) not the frozen. tastes really good and with age can only imagine it getting better :mug:

bottled this yesterday, opened a bottle today with some pulled pork and its perfect for me. very drinkable and the girlfriend loves it too, will definitely make again. super easy :ban:

13 days in the primary and fermentation has basically come to a stop, racked into secondary this morning and the aeration kicked it back to a decent bloop. a sample tasting revealed a light reunite lambrusco taste. color is awesome. definitely drinkable but another week in the secondary should...

13 days in the primary and fermentation has basically come to a stop, racked into secondary this morning and the aeration kicked it back to a decent bloop. a sample tasting revealed a light reunite lambrusco taste. color is awesome. definitely drinkable but another week in the secondary should...

beer

yeast eats sugar to make alcohol, maybe a bad packet (old) of yeast. if it hasn't completely stopped give it a bit to multiply it may take off again. also was it %100 juice no sugar added? try some yeast nutrient and add another packet of yeast if it doesn't take off again (it wont hurt it). I...

I am making a variation on this recipe, I used bottled juice instead of frozen concentrate: 3-96 ounce bottles of welchs (concord) grape juice 2-96 ounce bottles of welchs (Niagara) white grape juice 1-96 ounce bottle of motts 100%apple juice 5 cups of sugar 5 tsp of lemon juice 5 tsp of...

the first batch I made with straight juice and sugar didn't ferment well. I did not use yeast nutrient. this 5 gallon batch I did use the yeast nutrient and its doing fantastic. maybe the nutrient helps to over ride the preservatives like the sulfites. either way it did help tremendously ;)...

just started a 5 gallon batch yesterday from welchs juice in the bottles, basically the same price as the frozen cans. yeast nutrient is the key to starting the ferment with these, 1 tsp per gallon of juice and this thing is blooping like crazy through the airlock 24 hrs later.:ban: