Recently I made a grape concentrate wine recipe using Niagara frozen concentrate juice. I am having a glass of it now. It’s a nice dry white, with with hints of oranges and apricots. It also has a nice buttery mouth feel to it. My original intent was to create a wine to blend with an apple cider wine I had made. The apple cider wine was too sweet and I wanted a dry wine to blend it with. After the Niagara Grape Concentrate Wine had cleared, I tasted a glass and was quite impressed. Fortunately, when I checked the Apple Cider wine, it was no longer too sweet. I decided to bottle the grape concentrate wine on its own. It needed a little work though. Since all my carboys are glass, if I want to add oak, I have to use chips, staves, or cubes. I had some American oak chips on hand, so I used 2 ounces of American oak chips. I boiled the chips in 2 cups of water, then added the chips and water to the wine. I left the oak chips in the wine for 4 weeks. I tasted the wine at 2 weeks, but I thought it could use some more time with the oak chips, hence the 4 weeks. I racked the wine off the oak chips and let it bulk age for a few months in the carboy. After it had bulk aged, I bottled the wine at around the 1 year mark since I started the wine. It is still young and will need some time in the bottle to mature, but I think it will be a good wine. The total cost was under $20 for a 5 gallon batch. Here is the wine recipe I used:
- 8 cans of Welches White Grape Juice
- 4 gallons of water
- sugar to bring PA reading to 12%\SG 1.094 (I think I used around 4 lbs of sugar.)
- acid blend to bring TA reading to .65-.75% (I think I used 8 teaspoons)
- 5 teaspoons of yeast nutrient
- 5 campden tablets
- Lavin EC-1118 wine yeast
- 2 ounces of oak chips
Boil the water, place in the primary fermenter and add the 8 cans of grape concentrate. Test the acid level and add acid blend to bring the must within the range of .65 -75% TA. Pull a sample of wine and use the hydrometer to get the PA\SG reading. If it is below 12%PA\1.094Specific Gravity, add sugar to bring the reading within range. If the reading is within range, you don’t have to add sugar. (Once your readings are within range, taste the must, this will teach you what a properly balanced must should taste like.) Add yeast nutrient and campden tablets, stir and let it sit for 24 hours. After it the must has sat for 24 hours, pitch your yeast. Ferment the wine as normal, when clear, boil the oak chips in 2 cups of water, add water and oak chips to the wine and let sit for 4 weeks. Rack off the oak chips, let the wine bulk age a few months the bottle.
Thats my recipe for Welches Niagara Grape Concentrate Wine. I hope you like it as much as I did.