Update food_related/Store-Bought_Juice_Wine.md

food_related/Store-Bought_Juice_Wine.md

@@ -568,3 +568,255 @@ For a 1-gallon batch, divide these amounts by 5.
 8. **Don't be discouraged** by early failures - each batch teaches something new
 
 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)