Vanilla Wine
- 2 cans (11.5 oz) Welch’s 100% white grape juice frozen concentrate
- 4 vanilla beans (6-9 inches long)
- 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. After 30 days, rack into sanitized secondary. Taste wine. If vanilla flavor is sufficient to your taste, discard the vanilla beans. If not, transfer beans to new secondary by remove after additional 30 days and rack, top up and refit airlock. Wait additional 30 days and rack again, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author’s own recipe]