From 966b18015295c37250894a15a6d900bf4ee55135 Mon Sep 17 00:00:00 2001 From: medusa Date: Tue, 29 Apr 2025 05:01:52 +0000 Subject: [PATCH] Update food_related/Store-Bought_Juice_Wine.md --- food_related/Store-Bought_Juice_Wine.md | 254 +++++++++++++++++++++++- 1 file changed, 253 insertions(+), 1 deletion(-) diff --git a/food_related/Store-Bought_Juice_Wine.md b/food_related/Store-Bought_Juice_Wine.md index 655a3bf..789c28d 100644 --- a/food_related/Store-Bought_Juice_Wine.md +++ b/food_related/Store-Bought_Juice_Wine.md @@ -567,4 +567,256 @@ For a 1-gallon batch, divide these amounts by 5. 7. **Join online communities** for advice and troubleshooting 8. **Don't be discouraged** by early failures - each batch teaches something new -Happy brewing! \ No newline at end of file +Happy brewing! + +--- + +# Expanded Store-Bought Juice Wine Collection + +## Key Wine Making Tips (From Transcript) + +- **Check juice labels** for preservatives like potassium sorbate or sodium benzoate, which can inhibit yeast +- **Measure sugar content** - Most store juices are around 16° Brix; add sugar to reach 18° Brix for ~10% ABV +- **Yeast selection matters** - EC-1118 works well, but Centi or 71B offer different flavor profiles +- **Add yeast nutrient** - Even with "low nutrient need" yeasts, adding DAP helps prevent off-flavors +- **Oxygenation** - Swirl daily during early fermentation to prevent hydrogen sulfide (rotten egg) smell +- **Back-sweetening** - Use potassium sorbate + sulfite before adding sugar to prevent refermentation +- **Aging** - Cold stabilize in the refrigerator to help clarify before bottling + +## Original Recipes + +### Easy Apple Cider +### White Grape Wine +### Cranberry-Apple Wine +### Traditional Mead-Style Honey Wine +### Berry Blend Wine + +## Additional Recipes + +### Concord Grape Wine (Welch's Style) + +**Ingredients:** +- 1 gallon 100% Concord grape juice (check for no preservatives) +- 1 packet Lalvin 71B or Centi yeast +- 1 tsp yeast nutrient (diammonium phosphate) +- 1/4 cup sugar (to increase Brix from ~16° to 18°) +- 1/2 tsp potassium metabisulfite (for stabilizing) +- 1/2 tsp potassium sorbate (for back-sweetening) + +**Instructions:** +1. Dissolve sugar in a small amount of warmed juice, then add back to the main juice +2. Hydrate yeast in warm water (95°F) for 15 minutes, then add a tablespoon of juice +3. Wait another 15 minutes, add yeast to main juice +4. Ferment at 64-68°F (18-20°C) to preserve aromas (cooler than typical) +5. Remove airlock and swirl daily to introduce oxygen during active fermentation +6. After fermentation completes (SG below 1.000), rack off sediment +7. Add potassium metabisulfite (60ppm) and refrigerate for 2 weeks to cold stabilize +8. Add potassium sorbate dissolved in water, then back-sweeten with simple syrup to taste +9. Bottle and enjoy, or age for 1-2 months for improved flavor + +**Notes:** +- 71B yeast creates a cotton candy aroma and consumes malic acid, making the wine taste sweeter +- Centi yeast produces a more traditional Concord flavor and is less likely to produce hydrogen sulfide + +### Pure Apple Wine + +**Ingredients:** +- 1 gallon store-bought apple juice (no preservatives, not from concentrate if possible) +- 1 packet Lalvin 71B (great for consuming malic acid in apples) +- 1 tsp yeast nutrient +- 1/2 cup brown sugar (to boost ABV and add complexity) +- 1/2 tsp pectic enzyme +- 1/2 tsp acid blend (if available) + +**Instructions:** +1. Warm 1 quart of juice slightly and dissolve brown sugar completely +2. Add remaining juice and pectic enzyme to fermenter +3. Hydrate yeast per package instructions and add to juice +4. Ferment at 65-68°F (18-20°C) +5. Swirl daily during the first week to introduce oxygen +6. When fermentation completes (2-3 weeks), rack off sediment +7. For a sweet apple wine, stabilize with potassium metabisulfite (1 Camden tablet) and potassium sorbate (1/2 tsp) +8. Back-sweeten with frozen apple juice concentrate to taste +9. Age at least 2 months before drinking + +**Notes:** +- The 71B yeast will help reduce the sharp acidity of apple juice by consuming malic acid +- Cold stabilizing in the refrigerator for 2 weeks will help clarity significantly + +### Tropical Pineapple Wine + +**Ingredients:** +- 1 gallon 100% pineapple juice (no preservatives) +- 1 packet EC-1118 or Centi yeast +- 1 tsp yeast nutrient +- 1/2 tsp pectic enzyme +- 1/4 cup sugar (optional, to boost alcohol) + +**Instructions:** +1. Check juice label carefully for preservatives; citric acid is fine +2. Mix juice and sugar, measure starting gravity (aim for 18° Brix) +3. Hydrate yeast in warm water (95°F), then add a tablespoon of juice gradually to acclimate +4. Ferment at 68-72°F (20-22°C) +5. Stir daily to release CO2 and introduce oxygen during the first week +6. Pineapple creates heavy sediment - rack carefully after 2 weeks +7. Stabilize with potassium metabisulfite when fermentation completes +8. Cold stabilize in refrigerator for clarity +9. Back-sweeten if desired after stabilizing with potassium sorbate +10. Age 3-4 months for best flavor development + +**Notes:** +- Pineapple juice creates significant sediment, so multiple rackings are recommended +- The tropical flavor improves dramatically with aging + +### Orange-Peach Blend + +**Ingredients:** +- 2 quarts 100% orange juice (no pulp, no preservatives) +- 2 quarts 100% peach nectar +- 1 packet Lalvin 71B or D-47 yeast +- 1 tsp yeast nutrient +- 1/2 tsp pectic enzyme + +**Instructions:** +1. Verify no preservatives in either juice +2. Mix juices thoroughly and measure starting gravity +3. Add pectic enzyme (crucial for fruits with high pectin) +4. Hydrate yeast properly and add to juice mixture +5. Ferment at 65-68°F (18-20°C) +6. Rack after 2 weeks to minimize bitter compounds from orange +7. Stabilize with potassium metabisulfite (~60ppm) +8. Cold stabilize in refrigerator for 2 weeks +9. Back-sweeten lightly with simple syrup after adding potassium sorbate +10. Age 2-3 months + +**Notes:** +- Early racking is important with orange juice to prevent bitter compounds +- 71B yeast will help reduce acidic bite from citrus + +### Cherry Wine + +**Ingredients:** +- 1 gallon black cherry juice (100% juice) +- 1 packet Red Star Premier Rouge or Lalvin RC-212 +- 1/2 tsp pectic enzyme +- 1 tsp yeast nutrient +- 1/8 tsp tannin powder (optional) + +**Instructions:** +1. Check juice for preservatives +2. Add pectic enzyme to juice and let sit 12 hours (improves clarity) +3. Hydrate yeast properly before adding to juice +4. Ferment at 68-72°F (20-22°C) +5. Swirl daily during primary fermentation +6. Rack after 2 weeks, then again after 1 month +7. Stabilize with potassium metabisulfite +8. Cold stabilize for 2 weeks in refrigerator +9. Add potassium sorbate and back-sweeten lightly to enhance cherry flavor +10. Age at least 4 months + +**Notes:** +- Cherry flavor can be subtle after fermentation; back-sweetening helps restore it +- RC-212 yeast enhances the fruit character in cherry wine + +### Pomegranate-Blueberry Wine + +**Ingredients:** +- 2 quarts 100% pomegranate juice +- 2 quarts 100% blueberry juice +- 1 packet Lalvin 71B or RC-212 yeast +- 1 tsp yeast nutrient +- 1/4 tsp acid blend (if available) +- 1/2 tsp pectic enzyme + +**Instructions:** +1. Mix juices together and check for preservatives +2. Add pectic enzyme and let sit for 12 hours +3. Properly hydrate yeast before adding to juice +4. Ferment at 65-70°F (18-21°C) +5. Swirl daily during active fermentation to prevent H2S +6. Rack after fermentation completes (about 2-3 weeks) +7. Stabilize with potassium metabisulfite +8. Cold stabilize in refrigerator for clarity +9. Back-sweeten lightly after adding potassium sorbate +10. Age 3-4 months minimum + +**Notes:** +- This combination creates a deep purple color with excellent antioxidant content +- The flavor improves significantly with aging + +### Mango-Peach Wine + +**Ingredients:** +- 2 quarts mango nectar +- 2 quarts peach nectar +- 1 packet Lalvin 71B or Centi yeast +- 1 tsp yeast nutrient +- 1/2 tsp pectic enzyme +- Juice of 1 lemon (to balance sweetness and add acid) + +**Instructions:** +1. Mix all juices together +2. Add pectic enzyme (crucial for these high-pectin fruits) +3. Follow proper yeast hydration procedure +4. Ferment at 65-70°F (18-21°C) +5. Swirl daily during active fermentation +6. Expect heavy sediment; rack carefully after 2 weeks +7. Add potassium metabisulfite when fermentation completes +8. Cold stabilize in refrigerator for 2-3 weeks +9. Add potassium sorbate and back-sweeten to taste +10. Age at least 3 months + +**Notes:** +- These stone fruits and tropical fruits create significant pectin haze - patience with clearing is necessary +- The fruity aromas benefit from cooler fermentation temperatures + +### Cranberry Wine + +**Ingredients:** +- 3 quarts 100% cranberry juice (not cocktail) +- 1 quart apple juice (to balance tartness) +- 1 packet Lalvin 71B yeast (to reduce malic acid) +- 1 tsp yeast nutrient +- 1/2 cup sugar (to increase starting gravity) + +**Instructions:** +1. Mix juices together +2. Dissolve sugar in warmed portion of juice +3. Properly hydrate yeast before adding +4. Ferment at 65-68°F (18-20°C) +5. Swirl daily during active fermentation +6. Rack after 2-3 weeks when fermentation completes +7. Stabilize with potassium metabisulfite +8. Cold stabilize in refrigerator +9. Add potassium sorbate and back-sweeten to balance cranberry tartness +10. Age 2-3 months + +**Notes:** +- Cranberry is extremely tart; the 71B yeast helps reduce acidity by consuming malic acid +- Back-sweetening is almost essential for cranberry wine to be enjoyable + +## Basic Fermentation Process + +1. **Sanitize equipment** - While wine is less prone to contamination than beer, clean equipment is still important +2. **Prepare juice** - Check for preservatives, adjust sugar if needed +3. **Hydrate yeast properly** - Use warm (95°F) water, rehydrate 15 minutes, add small amount of juice, wait 15 more minutes +4. **Add to fermenter** - Leave 20-25% headspace for foaming +5. **Primary fermentation** - Use airlock, but remove and swirl daily to introduce oxygen during first week +6. **Monitor gravity** - Fermentation is complete when gravity stops dropping (typically below 1.000) +7. **Rack off sediment** - Leave yeast behind when transferring +8. **Stabilize** - Add potassium metabisulfite (~60ppm or 1 Camden tablet per gallon) +9. **Cold stabilize** - Refrigerate 2 weeks for clarity +10. **Back-sweeten** - Add potassium sorbate first, then sweetener to taste +11. **Bottle** - After wine is clear and stable + +## Recommended Equipment + +- 1-gallon glass jug or food-grade plastic carboy +- Airlock and stopper +- Funnel +- Hydrometer (to measure sugar content) +- Racking cane (optional but helpful) +- Potassium metabisulfite (Camden tablets) +- Potassium sorbate (for back-sweetening) +- Yeast nutrient +- Pectic enzyme (for fruit-based wines) \ No newline at end of file