Page 1 of 1
Gallon Grape - Frozen Concords (November 2015)
Posted: Sun Nov 29, 2015 11:43 pm
by jeskremer
DAY ONE
6# Frozen grapes from 2013
5 pts spring water
3 cups sugar
1/2 tsp pectic enzyme
1 tsp nutrient
1/8 tsp potassium metabisulfate
Let sit overnight and noted that starting SG was 1.070. Added 1 cup of sugar to bring that up to 1.090.
Re: Gallon Grape - Frozen Concords (November 2015)
Posted: Sun Nov 29, 2015 11:44 pm
by jeskremer
DAY TWO
Added 1/4 tsp Cote des Blancs yeast.
Re: Gallon Grape - Frozen Concords (November 2015)
Posted: Thu Sep 01, 2016 9:23 am
by jeskremer
NINE MONTHS LATER
Finally racked for the first time. Oops. The airlock had run out of water also. This wine may be shot.
Tastes mildly like grape, but a bit woody and slightly tart. After racking, topped with grape primary juice that had been refrigerated. Degassed.
Added 1/4 tsp Potassium Bicorbonate to reduce tartness. Check again and add some more in a month (NOTE: Never add more than 1 1/4 tsp/gallon total).
Re: Gallon Grape - Frozen Concords (November 2015)
Posted: Sun Oct 30, 2016 10:12 pm
by jeskremer
TWO MONTHS LATER
Still tart. Added more Potassium Bicarbonate - a tsp., now maxed out.
Re: Gallon Grape - Frozen Concords (November 2015)
Posted: Tue Jan 31, 2017 9:55 pm
by jeskremer
Racked February 1, 2017
Split the gallon into two 1/2 gallon carboys. Added 1 1/2 cups spring water each. It was still a bit acidic.
Tested by adding another 1/2 tsp potassium bicarbonate to each. Degassed considerably. Quite a few crystals were in the bottom of the initial secondary before racking.