jug wines...

[Lynx_Gen]

well, i got into making cheap simple jug/hobo wines awhile back... lol
the gist of it is the recipe is quick simple n dirty..

YOU know the one! very easy and drinkable!

3-3.5cups sugar, 2 cans juice concentrate, some yeast, top up with water, let her buck till finished!!! lol
only takes about a mnth... heheh

[johnny108]

Come up with any favorites?

[Antaean]

well, i got into making cheap simple jug/hobo wines awhile back... lol
the gist of it is the recipe is quick simple n dirty..

YOU know the one! very easy and drinkable!

3-3.5cups sugar, 2 cans juice concentrate, some yeast, top up with water, let her buck till finished!!! lol
only takes about a mnth... heheh

When you say "2 cans juice concentrate" is that the frozen concentrate like orange juice? top off with water...what size a 5 gallon jug?

[noobsauce]

i havent tried frozen juice yet but wildberry juice makes a nice sipping wine....everyone i let try it was quite impressed...make sure you rack when done and then let totally clear......for info i took a 3.78 liter jug...took out a cup or so then added 310 ml of sugar then added bakers yeast....nothing else...about 2 weeks siphon it off then let sit as long as you can wait to clear. very nice

*by calc it should be between 13-14% abv.....it seemed like it when i drank it

[Da Yooper]

I have made alot of wine, I use 15 lbs. black berries or grapes fresh picked, 6 lbs. sugar and 1 pack yeast for a 5 gallon mix. Takes about 3 months from start to finish.

[Jimbo]

Hey Yooper (Yooper like UP Michigan? Im a troll, grew up below the bridge down in Detroit, was a troll anyway, moved outta state)

Anyway, ever try 'stillin that? I make fruit wines the same, heaps of fruit, some sugar. I distilled 3 of them, Cherry, Raspberry and Blueberry to make some eau de vie's and they turned out amazingly good.

[wannab]

This is the recipe that i came up with the bluberry pomegranate was the favorite. enjoy,wannab


This is the recipe that i use for a six gallon batch.

18 cans old orchard juice

18 cups sugar- approx 1.078 on hyd. when all is blended up.

6 tsp yeast nutrient.

1 pkg. yeast, I use red star premier cuvee yeast (wine yeast)

Add juice,nutrient and inverted sugar( sugar disolved in hot water) to carboy,

top up carboy with water - if you have hard water use disteled water.

check gravity with hydrometer - should be around 1.078

check temp you want 70-80 deg drop(add) yeast, you should see it working in about 6 hrs.

It should be ferminted out in 2 weeks. After done ferminting rack into clean carboy and

let it settle out, clear. Rerack when clear add 1 tsp potassiumsorbate (to kill yeast)

let stand 24 hrs.

take 6 more cans of old orchard same flavor as before put in pan on stove and simmer water

out of the juice it will begin to look like syrup dont scorch. add to the wine, stir.

check flavor,sweetness, if not sweet enough you can backsweeten with sugar.

Bottle and cork, thats all i can think to tell you i have done grape,strawbery apple kwiwi and

the blueberry pomegranate. any questions holler maybe i can help. oh 6 gollons makes about

30 bottles of wine good luck. Tony

[Da Yooper]

Hey Yooper (Yooper like UP Michigan? Im a troll, grew up below the bridge down in Detroit, was a troll anyway, moved outta state)

Anyway, ever try 'stillin that? I make fruit wines the same, heaps of fruit, some sugar. I distilled 3 of them, Cherry, Raspberry and Blueberry to make some eau de vie's and they turned out amazingly good.

Yes , Yooper like Upper Michigan. I was born down state(Dearborn) I guess that makes me a troll also. If I make a batch of wine and it turns out to dry for my taste , I'll then take it to the next level and distill it. I run it through my boka with no reflux. Haven't really drank any yet but did sip some and it's got good flavor. I got it oaking now.

[oliver90owner]

Rerack when clear add 1 tsp potassiumsorbate (to kill yeast)

Beware - potassium sorbate does not kill yeast. Exploding bottles can be the result if you lay the wine down for any period and it continues to ferment (particularly if using screw-cap bottles)!

K sorbate inhibits yeast reproduction, not quite the same as killing it. The usual way is to stun (kill) the yeast with metabisulphite and inhibit any reproduction of any surviving yeast cells to avoid anything but an infinitessimal later ferment.

So beware - don't believe all you read on the net!