Edit. - Recipe used.
5L lidl 100% grape juice (not from concentrate) Gravity 1060
0.5kg Table sugar
1 small handful chopped raisins
Juice one apple, lemon, orange.
1 small sprig of rosemary (for the hell of it)
1 Large teaspoon wine yeast
1 teaspoon nutrient.
1 teaspoon oak chips
I Boiled 1 litre of grape juice with raisins, fruit juice and rosemary and added the sugar. Poured 3L juice into fermenter and added strained boiled juices. Added the yeast and nutrient and shaked the crapola out of it to aerate.
1 hour in and it's bubbling away. OG is 1100.
After sampling the hydrometer sample the wife wanted to know if we could forget waiting for the wine and just drink it now.
I've just bought 5 litres of from concentrate 100% grape juice. I plan to make a turbo wine.I'm also thinking of using a little yeast nutrient. I'm thinking of adding 500g of sugar How about adding juice of a lemon, orange and apple? Would I need to boil to sterilise? I also read an hand full of raisins help. Any suggestions?
Turbo wine.
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tubby_shaw
I have made "Instant" wines in the past 
A reasonably palatable white recipe is,
1.5 litres apple juice
500g DME
500g white sugar
250ml white grape concentrate
1/2 tsp citric acid
water to make 4.5 litres
Wine yeast and nutrient
Dissolve the sugar, citric acid and DME in 1.5 litres of hot, previously boiled water. Add to a previously sanitised demijon, add the apple juice and grape concentrate. Pitch the yeast when temp has dropped to <30 C. Shake content to add a little O2, fit airlock and ferment. Top up with cooled boiled water when initial ferment has slowed.
Ferment out.
Rack off of sediment and allow to fall bright.
Once clear drink
It was ok
As a suggestion, I would try, replacing the grape concentrate and the water in the above recipe for your grape juice. You can use the juice of a lemon or orange to replace the citric acid
You can use raisins but I have found that they give a sherry like taste to the resulting brew. If you use them, chop them, and pour boiling water over them to sterilise and help extract the sugar.
Good luck
A reasonably palatable white recipe is,
1.5 litres apple juice
500g DME
500g white sugar
250ml white grape concentrate
1/2 tsp citric acid
water to make 4.5 litres
Wine yeast and nutrient
Dissolve the sugar, citric acid and DME in 1.5 litres of hot, previously boiled water. Add to a previously sanitised demijon, add the apple juice and grape concentrate. Pitch the yeast when temp has dropped to <30 C. Shake content to add a little O2, fit airlock and ferment. Top up with cooled boiled water when initial ferment has slowed.
Ferment out.
Rack off of sediment and allow to fall bright.
Once clear drink
It was ok
As a suggestion, I would try, replacing the grape concentrate and the water in the above recipe for your grape juice. You can use the juice of a lemon or orange to replace the citric acid
You can use raisins but I have found that they give a sherry like taste to the resulting brew. If you use them, chop them, and pour boiling water over them to sterilise and help extract the sugar.
Good luck
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Orfy
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Davi
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Orfy
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Davi
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oblivious
I think it adds tannins for mouth feelOrfy wrote:The reason I added them is because with the reading I've done it seams a good idea to use them in any wine without whole grapes. I believe it helps add some of the wine characteristics that the whole grape add.
I may bottle it later today depending on how it tastes.
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lockwood1956
Its supermarket juice wine.....not turbo wine
(you guys Love to call everything turbo!!!
)
for information on how to make such wines then see this thread
http://www.winesathome.co.uk/forum/foru ... y.php?f=62
they produce light fruity and crisp wine that can be drunk very very early, but dont boil any of the ingredients as you will encounter problems along the way...
if you wish to add flowers for bouquet...dont add them till the initial furious part of the ferment is over, or you will just blow the boquet away, better to add them late in the game and allow the alcohol to extract the bouquets (like in perfume production) you will get fresher, better results.
also try to avoid using raisins, they impart a sherry like flavour, if you wish to add body using what was once grapes...use sultanas, but be sure and wash the oil off them first. And adding tartaric acid is better than using lemons and oranges, you can adjust tartaric acid out afterwards if you need to. (cold stabilisation)
careful also on the addition of tannin, use less rather than more, tannin certainly helps full bodied red wines, but these are light in style so wont need too much 1/4 tsp...maybe 1/2 per gallon
best bet for extra body is to use grape concentrate at about 1/2 to 1litre per gallon.
hope this helps
regards
Bob
(p.s. it's not turbo wine)
(you guys Love to call everything turbo!!!
)for information on how to make such wines then see this thread
http://www.winesathome.co.uk/forum/foru ... y.php?f=62
they produce light fruity and crisp wine that can be drunk very very early, but dont boil any of the ingredients as you will encounter problems along the way...
if you wish to add flowers for bouquet...dont add them till the initial furious part of the ferment is over, or you will just blow the boquet away, better to add them late in the game and allow the alcohol to extract the bouquets (like in perfume production) you will get fresher, better results.
also try to avoid using raisins, they impart a sherry like flavour, if you wish to add body using what was once grapes...use sultanas, but be sure and wash the oil off them first. And adding tartaric acid is better than using lemons and oranges, you can adjust tartaric acid out afterwards if you need to. (cold stabilisation)
careful also on the addition of tannin, use less rather than more, tannin certainly helps full bodied red wines, but these are light in style so wont need too much 1/4 tsp...maybe 1/2 per gallon
best bet for extra body is to use grape concentrate at about 1/2 to 1litre per gallon.
hope this helps
regards
Bob
(p.s. it's not turbo wine)
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Davi
Mine came out pretty bad, I think it got an infection or something it was definately not drinkable but the cider I made at the same time was brilliant allthough a little dry. I must admit I havent visited in a little while due to starting uni and not brewing since but this is perfect timing since me and my flat mate just got back from morrisons where we bought a geordie bull finest bitter kit for 6 quid which will be getting started on tuesday.
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Davi
Mine came out pretty bad, I think it got an infection or something it was definately not drinkable but the cider I made at the same time was brilliant allthough a little dry. I must admit I havent visited in a little while due to starting uni and not brewing since but this is perfect timing since me and my flat mate just got back from morrisons where we bought a geordie bull finest bitter kit for 6 quid which will be getting started on tuesday.
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Petrovitch
Just wanting to throw in my 2p, you can definitely make very palatable table wines from supermarket grape juice. I made one with a gallon of Tesco white grape juice as the base, and after a month or two it was quite tasty indeed, I was surprised by the amount of body and mouthfeel. I regularly substitute grape juice concentrate for red or white supermarket grape juice in recipes.