June Updates

Started 3 new batches this month.
Peach Wine from my neighbors peaches.
Blueberry Burgundy
Welch's White Grape (from Concentrate)

Existing batches:
Racked the Cabernet kit of the heavy sediment and added more oak since the oak powder supplied did not seem to leave much of an impact.
The Porto Corinto sat on some additional oak after stabilizing and clearing for 1 month and has now been bottled.
My Semi-Dry Muscat has been bottled.
The Grapefruit and Apple Wines are stable, clear and sweetened a bit.  And are now aging
The Clean out Freezer Berry is finished fermentation and is just aging and clearing.
The Mead is just waiting to be bottled.

Welch's White Grape

Since my first batch of Welch's White Grape turned out so well I though it was time to start a second one.  This time a little bigger 3g.  I followed the below recipe:

• 7 cans (11.5 oz) Welch's 100% frozen grape concentrate
• 3-1/4 lbs granulated sugar
• 4 tsp acid blend
• 9 drops pectic enzyme
• 3 tsp yeast nutrient
• water to make 3.25 gallon
• wine yeast (RJ Spangols unknown yeast, probably EC-1118)

6/28/10
The starting SG was 1.094 after temp correction.  I just so happen to have 4 gallon Pet 1 bottle that works real good for fermenting my all juice 3 gallon batches.  Made a starter and pitched the yeast in the evening. 

Blueberry Burgundy

Started a new wine from scratch.  I had this can of Sun Country Burgundy Concentrate and thought this would be a good idea for a wine.

Blueberry Burgundy

6 pts  Blueberry (about 4 ½ lbs)

1 (46oz)Can  Sun Country Burgundy Concentrate

3tsp Yeast Nutrient

3 Campden tablets

3 tsp Acid Blend

30 Drops Pectic enzyme

Approx. 4lbs sugar to 1.095 with temp correction

Cote des Blanc Yeast

6/28/10

Rinsed and froze blue berries after purchase.  Thawed berries and crushed into sanitized primary bucket. Added the Sun Country juice concentrate.  Water to 2.5 gallons 3 Campden tablets added..

6/29/10

 After 12 hours added Pectic Enzyme, Yeast Nutrient and Acid Blend.  Checked SG 1.055 and used Ferm Calc and came up with 10 cups water 4 lbs sugar to get 3.4 gallons must at 1.093.  Created starter with 1 cup water and 1tsp sugar and adding 1 tsp every couple hours.  Boiled 9 cups and added 4 lbs. sugar to water.  After cooled added sugar water mixture to the 3 ¼ gallon level.  Checked SG and it was at 1.095 with temp correction.