How to Make Welch's Wine | With Tasting
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- Опубліковано 27 сер 2024
- How to Make Welch's Wine | With Tasting
#homebrew #howtomakewine
My mission for this channel is to teach individuals fun and useful skills and to empower others to become more self sufficient and sustainable. I hope you enjoy!
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1 gal Wine Making Kit | Home Brew Ohio:
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Star San Sanitizer
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Air Locks
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1 gal Glass Carboy with Air Lock
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Wine Yeast Sampler Pack
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Ingredients:
-4 Cups grape juice
-4 Cups sugar
-1/2 tsp Pectic Enzyme
-1 tsp Yeast Nutrient
-2 tsp Acid Blend
-Water up to 1 gal
Method:
1.Sanitize all equipment.
2.Add sugar, wine additives, and juice.
3.Add high quality H2O up to the 1 gal point.
4.Shake vigorously.
5.Check specific gravity.
6.Add 1/4 tsp of wine yeast.
7.Store in a cool dark place while it ferments.
8.Rack to new carboy in ~2 weeks
9.Add more juice as desired
10.When fermentation is complete, stabilize and bottle.
⬇️Learn Wine Making Basics!🍷
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Welch’s grape juice was my first foray into winemaking, and it’s definitely a keeper. Another simple recipe I like to whip up from time to time is Ocean Spray cranberry with Red Star cote des blancs (green packet) yeast.
That sounds incredible! Next on my list to try are white grape and white grape/peach juice.
Love the video format! Great work on the welches wine - its hard to believe we can make our own wine from store products and have it taste delicious! Whats in the works next?
I’m trying to revisit classic home brews. Some of my older videos need updated recipes and the video formats definitely need redone. There’s also some classics I still have yet to try. 🍓
The alcohol taste will pop up when you pass 13/14 Abv, this should come thru as a warming feel. If it’s sharp a little aging might help
ad tannins to it and i guess its gonna be fine.. aaand mby a stick of vanilla or cinnamon after ur taste... i like adding "vanilla" wood even tho i make mead melomels.. wood rly helps when creating anything high in abv, it mixes well with almost every fruit out there, just get the right wood chipps (something thats gonna fit the brew)
Ooh, I’ve been thinking of adding a charred oak spiral. Great suggestions!
Playing around with juice, more particularly grape juice, is one of the things I love to do to make wines and meads. This makes a nice, sweet, basic wine. For more complexity I love to add a few tidbits here and there: either tannin, dried fruit or strong black tea for added mouthfeel, perhaps a few spices… it depends on my mood.
Just a little remark: you mentioned 1.020 final gravity. That’s not two points’ worth of residual sugar but 20 points which would indeed bring it into dessert wine territory.
Fun to do: use honey instead of sugar, and you’ll have yourself a mead.
The alcohol flavour might be because your wine is still very young. It’s probably going to smooth out over time. Bottle shock also might play into it. I don’t quite know the specifics of it, but very recently bottled wine often is harsher than wine that’s been allowed to sit in the bottle for a week or two.
Happy brewing!
The specific gravity points system always throws me off. Some people completely ignore the decimal.
Incredible suggestions!
@@SustainableDan
Thank you!
As you like home brewing, here’s another set of suggestions. I’ll often have a few ‘basics’ brewed up and stashed away in small bottles for topping up fermenters after racking. I tend to have a ‘sweet spot’ as far as ABV goes, it lies in the 12-14% range. Whenever I have a fermenter free I will brew up a ‘basic’ within this range: a wine or mead that is fermented dry and stabilised, then bottled in small-size bottles (usually swing tops with a 250-330 ml capacity). Red grape, apple, white grape, traditional mead… This can be a wine, a melomel or as said a traditional mead. When I rack over a brew and am faced with too much head space, I can choose from my selection of basics to top up the fermenter. Of course, those ‘basics’ will also find their way into a glass because frankly, they’re tasty!
As for the gravity points: that took me a while to grasp as well. In the end I ‘got’ it by simply ignoring the decimal and seeing it as a 4-digit number with the 1 before the decimal indicating neutrality. If that makes sense. Or, as my daughter would put it: “start with looking at the last numbers Mom!” Units of measurement can be confusing.
Got some fermenting now with extra grapes and sugar added to the must. Should turn out around 13%
Beautiful!!! I’m excited to try some different full bodied grape wines this year! I hope your wine turns out well.
This guy was ready to be an adult. The other guy wasn't.
Sometimes you are, sometimes you arent
Thanks me and my son made Welches grape and apple wine turned out good . Thanks for tips gotta make more. Have you ever made muscadine wine
Not yet! I saw fresh muscadines at the store and it’s been tempting.
Everyone has their preferences. I don't like my wine to taste like alcoholic juice.
You're clearly happy with this and that's all that matters!
If you do want to experiment with something more similar to store bought wine, don't dilute it with water...this will also require way less sugar, as the wine juices already have a high gravity...usually in the 1.060s. I found one from Tuscan Sangiovese grapes and the gravity was already at 1.064 without adding any sugar. I ended up adding less than a pound of sugar - only 400g for a starting gravity of 1.096.
Other than that try adding some wine tannin for a richer mouth feel and dial down the acids because grapes generally have them plenty, plus they sometimes add citric or ascorbic acid into these juices to preserve the color.
Too much acidity can stress the yeast, which is why they might've stalled.
And then once you bottle the wine, I'd suggest keeping the bottles upright for the first couple of days...that way any remaining gasses are able to escape with the added bonus of the corks expanding and within 2 - 3 days sealing the bottle more tight. After that lay them sideways in order for the wine to keep the corck moist and preserve that seal.
Also I usually find wine to be better and it loses those rough edges, if you let it sit in the bottle for at least a month before opening.
I definitely plan on doing full bodied wines in the future. I definitely agree about giving the wines some time to rest.
Love the FFAK shirt
I like to try and represent when I can.
@@SustainableDan do you listen for the Christian side or the metal side or both? Any and all of the above is a reasonable answer
@@noahjensen7719both. I usually support more Christian artists, but there are some secular bands with some crazy talent I enjoy as well.
@@SustainableDan ayyy nice. Very similar hobbies and interests I see!
Add 2 lbs of honey and you will have a Welch's Pymenet.
That sounds incredible!
Use corn sugar instead of cane or beat sugar
Thanks for the tip!
Could you ferment this using oak chips for more flavor?
I add oak spirals or chips while it’s aging. Absolutely!
If you got carbonation your ferment was not done
This wine finished with no carbonation.
How much sugar do you recommend for a six gallon batch?
It depends on how much juice you use. This recipe isn’t a full bodied wine so I used 3-4 cups of sugar per gallon.
If you use a hydrometer, I like to aim between 1.080 and 1.100
If you’re doing a 6 gallon batch, have you thought of using the frozen juice concentrate at the store? It would probably be cheaper and easier.
I would use 12 cups of sugar for a 6 gallon batch. (2 cups per gallon)
Okay I kinda just poured all the grape juice in the carboy and filled it the rest of the way up with water and shook it shoulda watched the vid 😂
As long as you didn’t add too little juice, you should be okay. Did you add sugar? If not your ABV will be very low.
@@SustainableDan I did add a table spoon on that Batch which wasn’t much 😂 but it came out pretty good it had a nice twang flavor to it ! And I’ve just recently finished some apple cider type mead I guess you would call it 1 gal of apple juice and 2 cups of sugar it came out nicely too except one of my jugs witch got contaminated with something and tasted like sweaty arm pits
Also I didn’t take an abv reading on the grape which I should’ve but I did on the apple juice I’m kinda confused on the reading but the beginning is 1.080 and 9 days later was 1.020 witch I could’ve done something wrong
What is all that stuff that you added when I see other videos they say just to add the grape juice sugar and yeast that's it what's that other stuff you put in there for there's like two or three other ingredients
Acid blend can be added to increase acidity, pectic enzyme can be added to help break down pectins, and yeast nutrient can be added to keep the yeast happy. They’re all great additives, but I left them out for simplicity. Also, grapes generally have great acidity that doesn’t need adjusted.
I especially don’t use these additives for my ciders simply because my ciders don’t lack without them.
Why not just add vodka with grape juice if it just tastes like Welch juice in the end that you can get drunk off of?
The whole point it making your own alcohol from scratch. I don’t make wine because it’s cheaper than buying it at the store. I make it because it’s fun and customizable. You could tweak this recipe here and there and get unlimited variations. Just like you can tweak cocktails and get unlimited variations.
I haven't seen many people add that much water to regular store bought plastic jug juice (which already has mostly water), they typically only add water if it's a pure concentrate. Doesn't that massively dilute the grape flavors being that watered down?
It seems like this is basically a highly diluted sugar bomb, which hey that's fine if it's what you're into, and it probably gets you more volume of wine at the same ABV at the cost of 2x more sugar and being quite a bit more thin.
Honestly, the grape flavors are very present. Almost all of the sugars have turned to alcohol. I know it seems like it would be weak, but it really has a very full flavor. You can absolutely use 1 gal juice, but I don’t think it’s necessary.
Even my semi dry Welch’s wine has a ton of flavor and texture with very little sugar.
The colour not black ?
It’s because it’s not a full bodied wine.
What’s the alcohol percentage will it get you drunk?
Well, the ABV would be around 12-13%. The same as many wines you get at the store. Intoxication depends on tolerance. It certainly isn’t liquor.
Broke af. Time to get turnt
You can even sub welches with grape juice concentrate. It’s even cheaper.