Grape-Juice Wines, Sherries, and/or Meads

This recipe came from a visitor to The Winemaking Home Page He wrote, “Here is a simple recipe for 30 day wine. Many old hillbillies here in Tennessee still use this one, and wouldn’t have it any other way. They don’t want any Cabernet, Merlot or Champagne; this is Tennessee, not France. Back during my teens I used to make this, but now grow my own grapes and pick fruits in the wild. SouthernWine”

I modified this recipe slightly by adding yeast nutrient. The yeast do the work so I want them to be healthy. Also, I have had several people write to me over the years saying the must would not ferment. After playing 20 questions with them, in EVERY case the person added 3 POUNDS of sugar instead of cups. Three cups is only 1 1/2 pounds so get it right, please.

• 24 oz Welch’s frozen concentrated grape juice, thawed
• 3 cups sugar
• water to make up one gallon
• 1 tsp yeast nutrient
• 1 sachet wine yeast

Mix all ingredients together well with water and fill the jug to about an inch below the shoulders. Cover with a clean rag secured with rubber band. Keep in a dark place about 70 degrees. About 2 weeks later replace rag with a good thick piece of plastic wrap. After 30 days from starting date, siphon wine off from sediment in bottom and drink. For a good old “Mad Dog 20/20” type wine, add a pint of cheap blackberry brandy to the mix before drinking. [Recipe by SouthernWine]

As you can see, this is a very crude wine, but it is wine and not really all that bad if you are in a hurry and don’t have a refined palate. I’ve made it several times, but I have always used airlocks and extended things a bit to about 120 days because my palate cares.

• 1 gallon Welch’s grape juice (red or white)
• sugar to raise s.g. to 1.095
• 2 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 pkt Montrachet wine yeast

In a quart jar, activate yeast in Ľ cup of grape juice and Ľ cup of warm water with Ľ teaspoon of sugar and 2 pinches of yeast nutrient dissolved in it. Cover and set aside to develop a vigorous fermentation. Pour grape juice in primary and float a hydrometer in it to determine sugar content. Add sufficient sugar to raise specific gravity to 1.095 (see hydrometer table at http://winemaking.jackkeller.net/hydrom.asp) and stir well to dissolve sugar and assist sulfites (sulfur dioxide) in dissipating. Add remaining ingredients except yeast. Cover primary and set aside 12 hours. Every 2 hours add Ľ cup of grape juice to the jar of yeast starter. After 12 hours, add activated wine yeast and recover primary. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and set aside 10-14 days to ensure refermentation does not ensue. Carefully rack into bottles and age at least 3 months. [Author’s own recipe]

• 2 64-oz bottles of Welch’s 100% White Grape-Cherry Juice
• 14 oz finely granulated sugar
• 1/4 tsp pectic enzyme
• 1/2 tsp acid blend
• 1/8 tsp powdered grape tannin
• 1 tsp yeast nutrient
• Lalvin RC 212 wine yeast

Pour one bottle of the juice into a 4-liter jug and then add the sugar, pectic enzyme, acid blend, tannin, and yeast nutrient. Stir the juice very well (6-8 minutes) until all sugar is dissolved, then add the second half-gallon of juice. The jug will not be full. Add the activated yeast and cover primary with a multi-layered paper napkin or towel secured by a rubber band. Set aside three days, then remove covering and seal with a bung-airlock. When all fermentation ceases and wine clears, rack into a 1-gallon jug, add one finely crushed and dissolved Campden tablet, and top up with cherry or white wine. Refit airlock and set aside 2 months. Rack, stabilize and sweeten to taste or bottle dry. If sweetened, allow another 2-3 weeks under airlock before bottling. Wine may be enjoyed after only two months in bottle. [Author’s own recipe]

• 2 cans (11.5 oz) Welch’s 100% frozen grape concentrate
• 1-1/4 lbs granulated sugar
• 2 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• water to make 1 gallon
• wine yeast

Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author’s adaptation of a friend’s recipe]