So you have just read an article on the web about the best way to make wine out of grape juice and sugar. The article tells you to employ a balloon and a milk jug and some yeast. BUT all the articles leave out the one real secret to making homemade wine from juice concentrate. It all boils down to Acid Content, that is right.
The juice concentrate you purchase at store has about two times the acid content that grapes from vineyards have. If you make wine out of the juice, it will indeed be wine.
But it will taste just like grape juice – complete with pucker power. Yes, it’ll have alcohol in it, but again, it will not taste anything like wine you are used to drinking. As spotted above it will taste like grape juice with a little kick and that is about it. So what you want to do about it is easy, just neutralis the acid before you put the yeast in. This is the key when making homemade wine from juice. As I declared before, there are loads of articles and recipes for making wine from frozen concentrate. I will not go into that here. What I’ll show you is the way to bring out the grape flavour while avoiding that acid pucker pour taste. Generally , there are approximately seventy pc of a gram of acid content per litre of concentrated grape juice ( after you have watered down it with water ). Your goal is to get the acid content down by about fifty percent. Put simply, you have to neutralise about half the acid before you start fermenting the wine. There are 2 straightforward household methods to do that and both work pretty good without purchasing any costly chemicals. The 1st is a straightforward, over the counter antacid. Any generic brand will do. What you’re looking for is one that has no flavour and it’s only active ingredient is calcium carbonate. Calcium carbonate neutralises acid. You need to add, as a rule, 5 hundred mg per 1.3 liters. That is about 3.5 Tenths of a gram per litre – enough to neutralise about twelve the acid. While this is by no means correct scientifically, it’ll get the job finished.
Just crush the tablets and throw them in your juice and mix it up. The second straightforward to find chemical is sodium bicarbonate or baking soda. Many wine gurus counsel in contrast as it might add a salted taste to your wine but hey, we are making wine from frozen concentrate right? I promise, you will not taste it. The measurement is a touch more hard here as baking soda comes in a box and the majority do not have any sort of measuring tool. Here is a sweet small tip, just put one little spoon per galloon and stir it up. It will neutralise enough of the acid to make a big difference in taste by the point it’s in the bottle. Now you should be making homemade wine from juice that tastes like wine.