Making Wine from Welch's Grape Juice

[@Drake844221]

This is... honestly hilarious for me, given that the direct reason that Welch made his grape juice was specifically to provide a stable, alcohol-free wine alternative for communions. Thomas Welch was a Methodist, and at the time, they were very much a denomination that worked with people struggling with alcoholism. So, he came up with a pasteurization method for grape juice, so that the natural yeast on the skins wouldn't inevitably turn it into wine with time. That way, Methodists could have a way of sharing communion without... undermining their efforts to help combat alcohol addiction.

[@csflmich2239]

That is interesting, thanks for sharing!

[@SwissMarksman]

OMEGALUL

[@Darth_X0]

Is any of this information on the internet? I'd like to do more research.

[@FrankD71864]

@@Drake844221 The circle of life.

[@FrankD71864]

@@Darth_X0 History Channel

[@badatpseudoscience]

My father use to make wine from grape juice. We called it balloon wine. You put a balloon over the jug while fermenting. When the balloon inflated and went back down, the wine was ready.

[@JohnZombi88]

Did this as a poor boy from 2008-2013

[@TheRedRaven_]

Did this with a bottle of white grape juice and made champagne, same way too, just added yeast/sugar and put a balloon on it, made a tiny pin prick in the balloon to release gas.

[@FrankD71864]

@@badatpseudoscience That's what my dad did with the balloons.

[@SilvaDreams]

Welcome to jailhouse wine.

[@JoeGulick-o6x]

I used a punch-a-ball. It exploded while I was asleep. My wife ran into the room and laughed her ass off.

[@jeffreycollier1805]

I made a 5 gallon batch of concentrated Welch's grape juice wine with almost 20% abv. That batch was truly loved by everyone who drank it.

[@ronaldhu5124]

How did you up the alcohol percentage that much

[@jeffreycollier1805]

@@ronaldhu5124 well, I added enough sugar to go to 14% and after I added the sugar, I read the concentrate package and it had sugar in it as well. It was purely accidental. I thought that it would be ruined but I just kept fermentation going until the sugar was consumed. It took a while to get totally fermented. Super tart is where it ended after fermentation. Then I back sweetened it to cut the tartness back a little to taste before bottling. I took the whole batch to a company party a few months later and the younger women coworkers were all dancing and drinking my juice like crazy. Hahaha hahaha! They had a great time and all bottles were guzzled down within a few hours. It had almost a carbonated element to it due to the tartness and sweetness balance. Try it out and don't be afraid if you make mistakes along the way. Just stick with it and you might be pleasantly surprised with the outcome. I had another batch of a different grape that I thought was not good enough to bottle so I put and left the finished product in water jugs for many months. I never could figure out what to do with the batch. My brother was visiting and asked what was in the jugs in my garage floor and I said wine that wasn't very good. He asked if he could take them to his weekend party. He reported back that it was a big hit and everyone liked the taste and that the abv was kicking everyone's butt, which is what that group liked. You just never know. Cheers!

[@SwissMarksman]

@@jeffreycollier1805 Haha nice story. Do you have a guideline or anything like that? Would like to try it out.

[@jeffreycollier1805]

@@SwissMarksman I used the frozen concrete cans to make a 5 gallon batch. Plain ole gallon jug water. High quality yeast and Dixie crystals sugar. Did it in the summer time in the kitchen so I could make sure that room temperature was warm enough to keep it fermenting properly. Red wine fermentation likes it on the warm side of 75°. Nature will do the rest. If you can find a yeast for higher than 14%, go for it. I did back sweetened it to balance the flavor. Just a very slight sweetness. It'll be the hit of the party 🎉🥳

[@justinryon1637]

How much yeast did you use

[@fredbecker607]

This is what helped me out of college. Brewed in the closet of my dorm room. Other kids just thought I really liked grape juice. One of many bad decisions.

[@redneckregime6268]

I learned how to brew my first wines while at college as well, a girl told me it was simple to make. So out of boredom that's how I learned. Now I make 100+ gallons of wines each year just passively

[@PJFunnyBunny-yl7co]

😂🥳👍❤​@@redneckregime6268

[@Abdega]

> Other kids just thought I really liked grape juice Well… they weren’t wrong

[@buttsagonton101]

​@@redneckregime6268 that girl was simply teaching you her ways. Now it's time to pass it on to others.

[@rcbustanut2057]

I'm no professional wine maker, but I make decent wine that's better than your average $10-15 bottle of wine you can find. I decided to run this experiment as well with Welch concord grape juice. I used a quality yeast (EC-212), toasted French oak chips, dried black currants that I rehydrated, basic cleaning & sanitizing stuff, nothing crazy. It came out pretty dang good, i was shocked 😂

[@Dad_Lyon]

It being pretty hood sounds about right. Forgot the sock though.

[@rcbustanut2057]

@@Dad_Lyon and that right there is why you shouldn't write comments after having a few glasses of wine 🍷 😂 🤦🤷

[@Dad_Lyon]

@@rcbustanut2057 I'd say it was an excellent reason!

[@squidlover7615]

Black currant 🤤

[@28ebdh3udnav]

Same here! I use concentrate mixed with some raisins or some crushed grapes, and I use cheap bread yeast, yes, bread yeast, to make wine at home. Very similar to what you do but I age it for at least 6 months in the closet

[@barvin9271]

While a big company like welch's is fairly standardized, grapes and nature are gonna do what they want, so the pH could vary, and having strips or a cheap electronic pH tester are worth getting if you don't have one and are looking to get into the hobby, because whenever my brews stall, it's always pH related. *General PSA, not an @*

[@lordgarth1]

Welch’s probably tightly control the ph of their juice for consistency

[@DavidHainesEsquire]

That's almost certainly what the ascorbic acid is for.

[@SyThco13]

I read that entire paragraph in Meatball's voice.

[@scallywag325]

2 years ago I learned how to make wine, I used Welch's, other brands are not that good, Welch's makes great homemade wine.

[@reinaldogarcia70]

Awesomely fascinating 😮

[@scottbailey8158]

I made about 3 gal of strawberry wine in 2016 . After 6 months i drank 2 glasses and my feet kept getting tangled up lol. I have 2 bottles left ill pull the corks out in 2029 when i retire and celebrate lol. Thanks for the vedio im gonna try the store bought stuf now.

[@allfields]

I like the easy going delivery of information. No jarring cuts and cheap ways to keep my attention.

[@Olliinn]

Think this is actually why I was able to watch the full video lol.

[@davidwallace5645]

Really? I thought it was poorly made. Not super focused on the problem posed by the title. Went more into a general tutorial and felt quite rambly.

[@rharris22222]

I've never tried making wine, but Welch's grape juice makes fantastic natural sparkling grape juice. I put about 1/8tsp of yeast into a 2 liter pop bottle and fill to the very top with Welch's and seal. After a few days there is a gas bubble at top and I check the pressure by feel. It feels like a regular unopened bottle of soda after a few days. I forgot about one for a few too many days and it exploded! But when it goes right, there is very little alcohol (like near-beer level, I think) and a METRIC TON of carbonation! It's sweet like regular grape juice and it's really makes a great head of purple foam. Boy, I need to do that again!

[@SuperiorDave]

Tip: heat a nail on the stove or with a lighter till it's red hot and melt a tiny hole through the lid, then wrap a balloon around the lid and help keep it on with a rubber band, if needed. As it gasses off, it fills the balloon. Release the balloon when it gets too large. If you completely forget about it, and you hear a pop, there's still not much mess and saves your wine.

[@SuperiorDave]

Don't overfill the bottle, or it might clog the hole during fermenting.

[@clairestanfield-ui1fg]

was it regular yeast?

[@rharris22222]

@@clairestanfield-ui1fg Yes, I just used regular bread yeast. Not recommended for full fermentation I understand, but for carbonation alone it seems to be fine and not affect the taste too much.

[@clairestanfield-ui1fg]

@@rharris22222 Thanks, and did you add sugar to it? or did you fill with just juice?

[@FrankD71864]

My dad used to make jugs and jugs of wine from welch's concentrate when I was a kid. He made it for the holidays.

[@mill2712]

Did you ever get some? (When you were old enough of course.)

[@deedee3530]

We did this in Saudi Arabia when were were stationed there. Always tasted good.

[@CrazyWhiteBoomer]

I remember it being referred to as "Kook-Aid" when I was on Middle East Forces Staff aboard the USS LaSalle in Bahrain by the Embassy and Consulate staff!

[@who____cares]

I used to do this back when i was 16! I made it in my closet and all my friends loved it. We have fond memories of it, and they even still bring it up

[@Pavia1525]

The guys in my cell block love this video!

[@WhatAboutZoidberg]

My grandfather used to make this and we always considered it like a ice wine or dessert wine. It's very sweet, but also has a surprising kick.

[@discopants68]

My kids are going to love this project!

[@Spragzsh]

They’ll be laughing silly when it comes a time for testing. Join you kids and be happy.

[@JoeGulick-o6x]

When I was 12 my family lived on 5 acres which had many black berry bushes. I picked a large coffee can full and made juice. Then poured it in a glass jar and sprinkled bakers yeast on top, lightly put the lid on, put it under my bed and forgot about it for about 3 weeks. I then took it and removed the scum off the top and drank it. It was delicious, and felt very warm going down.

[@markwoods1530]

Last night i tried my new wine made out of unknown grapes grown here in my new zealand garden. Its a dark rose with a copper tinge. Its only been in the bottle a month but had a long fermentation and 11% alcohol. Its easily as good as $15 dollar wine and personally prefer it. Its very dry. Im getting more interested in this hobby, theres a ton of unused fruit around here

[@Porcelainbowl]

I make gallons of cider from Walmart apple juice at about 2.40 for 3 quarts. Have cider for yourself and to share or to bottle and carbonate. Stuff is good

[@SwissMarksman]

what is that profile picture

[@samuelasanderinos1521]

What’s your process?

[@jloren4647]

Ive actually grown pretty fond of concord wine. Make it a lot. It makes great brandy too!

[@Bluemilk92]

That's pretty intense! Concord brandy.... Golly

[@SwissMarksman]

How are you making brandy out of it?

[@nikhilhalbe]

​​@@SwissMarksman distillation and ageing of the wine

[@Okaystory-g6l]

I remember when I made this with both the white and the concord grape. It came out astoundingly good. I'd do this again in a heart beat.

[@PinoyZo1]

I remember leaving a bottle of grape juice in my fridge for like 2 months and finally saw it. I drank it as a kid and got drunk lol😂

[@blackkennedy3966]

Lmao

[@ronnyhenson2610]

YES !!! Stopped using grapes years ago, too freaking messy. I go to Walmart and get grape juice, mango, and a couple others and make some good wine. And on my second start I add some cinnamon on the last 30 day of the 60 days of making wine. Turns out really GOOD !!!!

[@RobertLane-ry7wv]

I've been crushing fruit up in a bucket and fermenting it for a couple of years now, and i've really been enjoying my homemade fruit wines. I use them to cook with as well. I like to see this laid-back kind of stuff get some coverage.

[@chudleyflusher7132]

The same bucket? You just keep adding more fruit?

[@loudc8651]

Concord grapes were eradicated in big plantations by the government in Portugal due to poor quality for wine making 50 yrs ago …It can still be found in some areas and I loved it bc of low alcohol content and it’s aroma ….usually does not keep well for long term …

[@Benroe-yz1nz]

Wow. I just made a batch and it's pretty awesome

[@Back2theWoods]

I grow concord in a greenhouse in Finland

[@JohnZombi88]

Sounds like a fault in Portugal's wine making process. Concords make amazing wine.

[@spacehonky6315]

Fortify Concord wine might taste suspiciously similar to ruby port.😆

[@TNTspaz]

​@@JohnZombi88it could be that modern concord grapes are just better than older grapes as well. Due to modern farming practices.

[@JustinDOehlke]

I've wondered whether concord grapes would make decent wine for a long time, but I hadn't ever bothered to find out. Today, for some strange reason, this video was included in my KZbin recommendations. I'm well pleased to finally have my long-standing curiosity satisfied. So, thank you very much for putting this experiment together!

[@alexlarsen6413]

Always love your videos! Believe or not, here in Europe, specifically in Denmark I found a German brand of grape juice, but made from Italian grapes...and not just any grapes but 100% unfiltered grape juice from a mix of Sangiovese and Montepulciano grapes. No added sugar, no preservatives. Not only that but it was in the eco/bio section of the store, those grapes weren't sprayed at all. Admittedly, it was a bit on a more expensive side with 4.27€ for a liter. That's about $5 per liter, or almost 20 bucks per US gallon. Regardless, I had to have it so I bought 10L and made an amazing dry wine. The specific gravity of juice alone was 1.069 so I barely had to add sugar. I did add wine tanin, oaked it...etc. It's like a fine wine and next month it'll be 1y old. Next weekend I'm buying another 10L and adding honey to it, making a kind of pyment!

[@akiamini4006]

Add a drop of virgin olive oil to it in primary fermentation

[@jamesk9375]

I've done this many times and just left it in the original bottle as well as added bread yeast and it's turned out perfect. Crack the lid to let it breath

[@The_Original_Brad_Miller]

Boy! This brings back memories. In the early 70's I made a 5 gallon batch, by Welch's grape juice, some bread yeast I got at the grocery store, in a 5 gallon plastic jerry can. It'd get you drunk if you drank enough of it, but MAN it tasted horrible! It was the 70's and I was 17, so my excuse is the times and youth lol

[@markwoods1530]

try using proper yeast

[@The_Original_Brad_Miller]

@@markwoods1530 I'm 70 now, this was when I was 17, before the internet. lol Ya know, back in the stone age lol

[@markwoods1530]

@@The_Original_Brad_Miller i know the feeling

[@garrettmcguire6864]

Letting that age for several months or more and it would have probably been very good

[@rlt9492]

I live in Austin, Texas and my friends and I have gotten into making wines from local fruits we forage. We’ve done Prickly Pears, Loquats, and Texas Persimmons. The Texas Persimmon wine was only ok but we distilled it into an outstanding brandy.

[@StarDangerous0]

How did the loquat come out, I was thinking of making a mead in summer after I collect enough loquats.

[@rlt9492]

@ Tasted like a very dry and tart white wine, I used the bottle I got in pasta sauce, it was better suited to that than to drink, but in that capacity it was actually delicious

[@malegria9641]

I’m from Arizona and I have got to try the prickly pear one lol. My mom always used to make syrup out of it

[@alexron42]

You can actually buy the unfiltered juice directly from the plant near Erie PA

[@JacknVictor]

Great video, I look forward to seeing more of your content! I've done this for years. I love it. I've not bought store bought alcohol other than spirits or the odd Budweiser case here and there in years (ok, about 6 bottles of Bailey's at Xmas too!) I also make homemade cider from store bought apple juice, and Perry from pear juice. But my best success is a "sudo-wine" very comparable to a sparkling champagne, and it is made from a product we have in the UK called "Squash" (nothing to do with the pumpkin like vegetable) it is actually a fruit juice concentrate that you add water to, to make a glass of the refreshing fruit drink, and it comes in tonnes of different flavours, most popular ones being things like orange, lemon, apple, blackcurrant etc. the recipe I use is 3x 1ltr bottles of apple and pear flavour squash, added to 7ltrs of bottled spring mineral water, 500g of sugar or a small jar of honey, which is simmered for around 25 minutes, then cooked to just above room temp, and then the yeast can be added, you can use brewing yeast such as wine yeast, beer yeast or even bread yeast will work but can have an effect on flavour, you need around 10g-15g worth. Add this, and then place in to a sterilised bucket with an airtight lid, but you need to drill a small hole in the lid to add an airlock. Place this bucket in a warm cupboard, maybe with a heater/oil filled radiator in there that is set to turn off once it gets to a nice temperature. Keep it in that cupboard for about 2 weeks, then remove the lid and give it a stir, then kid back on and back in for one more week for it to settle again. Then after the third week, Syphon off, through coffee filters, in to high pressure glass bottles, I use 70cl glass pressure tested bottles, adding a tablespoon of sugar to each bottle, then sealing the lids on. You should end up with a crystal clear champagne-like drink, that will be between 7%-12% abv, tastes very much like a cross between Perry and champagne, and is very bubbly and be careful as it will pop a cork a long distance, so make sure you use a good pressure tested bottle. It keeps well, I have bottles 10+ years old that taste as fresh as the day it was made. It costs around £10 (about $13) to make 10 litres of it, but you might struggle to get hold of bottles of the squash to do it with if you are outside of the British isles, it's available in Australia, and even starting to be available in Canada. In America, some specialist stores may have it, but Amazon will have it too. But as with the specialist British stores, Amazon will also charge quite a lot for it. Even though in Britain it's a relatively cheap to buy affordable product. A £1 bottle of orange squash can cost upwards of £10 on Amazon or in the specialist shops due to import duties etc. If you are interested in making drinks like this from concentrated fruit juices, that are fermented and ready to drink in 1-3 weeks, look for recipes on "Turbo Ciders".

[@CrazyWhiteBoomer]

We used to make Hooch or Jungle Juice when I was a junior enlisted man in the Navy back in the mid 70s. You saved a large pickle or mayonnaise jar and scowered the daylights out of it in the steam sanitizer. Next, you got two 5 lb. bags of sugar from the mess deck pantry, some yeast from the bakery, a couple of jugs of grape juice concentrate, a rubber surgical glove from sickbay, some heavy-duty rubber-bands and a paper-clip. You dumped the sugar and yeast in followed by the grape juice considerate. After you dissolved the sugar by stirring it vigorously, you took the surgical glove and inflated it with your mouth. With the paper clip end bent outwards you pricked some tiny holes in the finger tips. Then you placed the glove over the mouth of the pickle/mayonnaise jar securing it with some rubber bands. Finally, you wiped everything down real good before shoving it into a cool, dark place, like a vacant locker in the berthing compartment, and securing it with a non-descript, GSA pad-lock. After a couple of days, the yeast would start to ferment, converting the sugar into alcohol. The build up of CO2 was vinted off through the rubber glove preventing any outside bacterial cross contamination. If you didn't use the rubber glove and slapped the metal lid on after mixing the ingredients, the jar would explode from the build-up of CO2 making one hell of a mess for someone else to clean up. After about a week to ten days, you went and got some cheese cloth from the cooks in the galley, removed the rubber glove and strained off the whey (used yeast) and walla! Jungle Juice!

[@28ebdh3udnav]

I make basic wine with Welch's juice, Sugar, and bread yeast. I make it quick and cheap and when I age it in bottles, I out in wood chips of "Oak" or "Apple wood". Thr chips used for smoking chicken and all. After 6 months, it comes out great IMO

[@Dudefromdexter]

This has become my favorite winemaking channel! The delivery is outstanding and the content is always spot on. Thank you for sharing. Cheers!

[@ccwilliams2]

This is entertaining as I've made hundreds of gallons of this stuff in five gallon hardware store buckets and grocery store yeast in the garage when I was in High School and College. I had no idea the process was so meticulous. 😛

[@quantumparodox]

i ade this same discovery years ago, its good. wanna know another discovery of mine? cheap canned peach jelly, add water and yeast and BAM! try it.

[@ChristinaBiasca]

I need a recipe. You have me intrigued.

[@mrthomas7511]

I did this back in like 2006 when I was in highschool. I couldn't get brewing yeast so I used bakers yeast. It was good but tasted like a wine pretzel

[@JohnZombi88]

Lol gotta use what you got.

[@skibidi.G]

😂

[@garrettmcguire6864]

Bread yeast works, and with age the wine can be just as good as with "proper" yeast

[@bobobosco8051]

I've done this many times and have had GREAT results, freaked out hippie wine is the name of the most popular type back in the day. I've also used Welch's frozen 100% natural juice with just a regular whine yeast. Sweet as heck and makes you belly warm after about a glass. Strong stuff

[@SuperKingslaw]

Been making concord grape wine from Welches grape juice for 20 years. It never disappoints and ages nicely!

[@minasoliman]

Yes Sensy! Yeast first! Yeast hard! No mercy!

[@TraceyWilliams-s7b]

Bless you! I’ve been wanting a simple Welch’s recipe that wasn’t from Paw Paw’s wine making . Bless his heart and all 😋

[@donmoroz5502]

I once made a 10 gallon batch of wine juice based mead ( melomel ?) using Welch's Frozen Grape juice concentrate and wildflower honey for the sugar content. Used a champagne yeast, a little yeast nutrient, and oaked it after two rackings. Start to finish (bottling) about a year. Final alcohol levels a bit above 12%. Wonderful taste and body with only a faint hint of the foxiness of the concord grape.

[@afvet5075]

That's how we made wine while working in Saudi Arabia. Of course you needed yeast which was sold in the stores also.

[@dustykashmir]

This whole video made my mouth water watching my childhood favorite juice... Guess I know what I'm grabbing at the store next time

[@100pyatt]

With a brewers airlock and cork + 1 Cup of sugar mixed in, you can ferment right in the Welch's jug. About 10 days and it tastes Awesome !! Great grape flavor!

[@r5LgxTbQ]

Concord is my favorite varietal, there are some wineries in upstate NY that make it (in fact, Welch's grows most of their grapes near Lake Erie in NY and PA)

[@stanleygrover1685]

I just watched one of your old videos 5 years ago, about store bought grapes. But with the juice you use the dark black grapes help with honey to get the juice to 13.5 ACH. And feed the yeast🤠👍👍👍👍🙏

[@Brockthedog315]

We did this in high school. Just keep the lid off for a few days. Lightly Recap it. Wait a couple weeks. Good to go. No addition of anything. Not sure how strong it was but certainly stronger than the 3.2 beer

[@gavshomebrew]

Interesting video i have to giv this ago i wish i can find a good juce to make a cherry wine from as this has gor to be one of my favourite wines on

[@jonwhowantstoknow6350]

Racking the wine with a funnel seems so wild, but I love the loose vibe after all its Welch's.

[@TheHomeWinemakingChannel]

Lol, it is, but it works just fine on a small batch like this. You can't really be as efficient and will need to leave a little more wine behind. My goal with these juice wine videos is to make them in a way that anybody could give it a try, but also that you can easily scale up and use your equipment if you have things like carboys and racking canes.

[@JohnFourtyTwo]

@@TheHomeWinemakingChannelI never heard of carboys until a few years ago when I was in the Military Sealift Command, civil service version of naval fleet auxiliary, and had to order a few cases of fuel test bottles for the cargomate and found out the actual nomenclature was carboy and had to lookup what that meant. They were small flint-based glass jars about 1 liter in size. They looked exactly like the glass bottles Listerene used to come in before they changed to plastic.

[@fusionxtras]

​@@TheHomeWinemakingChannelive made mead in gallon bottle of water, do you think you can just pour out a little juice, add nutrient, and just slap a balloon on it?

[@russell32579]

Thanks for this video..im of the grid in the country and winter is coming. I'm looking forward to this recipe.

[@in-powered3392]

I've helped make 'wine' while I was in jail in Oklahoma... That stuff was potent. A few biscuit innards, some sugar a bottle and time.😅😅😅🎉

[@finnacloob]

This has been my go to recipe since grade 10. Cheap, easy to make and hard to beat

[@SOLDIER_OF_GOD777]

When I was into it I use to make mine out of juicy juice that we was over stalk on when my kids was young and we was getting WIC back then there was limited choice given on what you could get at the grocery store as compared to know with a lot more selection and it worked perfect.

[@deardaughter]

You’re the man. Question for you. When I make mead, is there an ideal temperature the bottle should be in? You had mentioned degrees in the 60s but I was keeping my mead above the heated flooring where it’s probably 74. Should I not be doing that?

[@ReneéOwens-v7h]

When it comes to storing mead, the ideal temperature is generally between 55°F and 65°F2. Keeping your mead at around 74°F might be a bit too warm and could potentially affect its flavor and stability over time. Mead doesn't do well with large fluctuations in temperature, so it's best to find a place with a consistent temperature3. If you can, try to store your mead in a cooler spot, like a basement or a closet, where the temperature is more stable. This will help preserve the quality and taste of your mead. Happy brewing! 🍯🍷

[@deardaughter]

@ thanks for this but sorry I meant for when I’m brewing it. During fermentation.

[@TheJimtanker]

I used to make wine from Ocean Spray juices using the Spike Your Juice kits you used to be able buy on Amazon. Was pretty good for Kuwait and Asscrackistan.

[@headshottheatredev1964]

I am not a wine guy but I thoroughly enjoyed this video!!

[@csflmich2239]

I appreciate your information. With proper techniques even the humble concord grape can yield a wonderful wine.

[@MrArdytube]

Just a suggestion…. There is a product called fine granulated sugar which dissolves more easily… i get it at Safeway

[@quint2568]

for my small batch juice wines I make them directly in the container they come in. then age them in a slightly undersized glass carboy and use whats leftover for flavor testing

[@s0d4c4n]

What do you mean you can't get an exact conversion between fluid oz and oz weight? Can't you just stick s measuring cup on top of a gram scale?

[@dave0z96]

I’ve done many times and it always makes good wine . I use Welch’s I think it’s the natural or organic version what ever it is and I add sugar to it . I do the same thing with locally sourced apple cider and it always turns out good .

[@lisabettis1486]

For the top I've always used the balloons that you tie to a string to and punch if you stretch the opening of the balloon over the top of the bottle it allows the gases to expand and retract without allowing bugs to get in

[@jamesandgames7567]

I made some in prison in the kitchen 15 yrs ago..hid it in the ceiling and wow after a week and half it was so strong and potent

[@renelopez2244]

Fabulous tutorial. Thank you for your time and effort. Truly appreciate it

[@jaybailleaux630]

That's old school. My grandmother made Welches Grape juice concentrate wine back in the early 70s, using 1 gallon glass milk jugs capped with a balloon.

[@stephencorsaro954]

I made wine from frozen Welch in the late sixties. 5 gallon jugs in our barn hayloft. The alcohol content was very high and it tasted pretty bad but the town winos loved it at 1$ a quart. I used soda screw tops when they first came out. Made $$ at the time...till the local street cops caught on anyway. Had an old military back pack and loaded up and rode my bike downtown every day till it all ended.

[@rodolfoantoniassi4643]

I have a question: the weather has been very hot lately (around 30 degrees indoors), would it be a good time to start fermentation in a system which there is no temperature control? While i am on the subject, could you tell me about the influence of the temperature that during primary and secondary fermentation on the taste of the wine? Will fermenting the must at temperatures below 20 degrees Celsius result in a wine that tastes "clean" and "more fruity" in the mouth than at higher temperatures? Thank you very much. I would be happy to know if you have experienced this issue and can comment.

[@VoltronSupremeCrypto]

30 degrees is hot, for fermentation, but will still work, Sherry is purposely fermented at higher temps. At higher temps you risk losing aromas. if it goes beyond 35 degrees it may not ferment at all.

[@Shadowcub69]

I love this juice i buy a jug just the size and keep it by my bed at night for when I get thirsty.

[@joesmith7427]

90% of the grapes grown in NYS never get picked off the vine! You can buy juice from the wineries in central NYS, in the finger lakes region, like Hammondsport. Its near Watkins Glen and Letchworth state park.

[@joshuaknight8413]

My grandparents used to grow grapes for Welch's grape juice. Concord grapes aren't a particularly good wine grapes. My grandfather did use it to make wine though. He did make some nice wines over the years but most were pretty terrible by most people's standards. Most of what he made was like sweet and ridiculously strong cooking sherry. A few years ago I found a fortified Japanese plum wine that's almost identical.

[@bigtobacco1098]

I make apple wine from frozen concentrate... plus sugar... people love it

[@joesmith7427]

My uncle made concord wine, white wine, cherry wine, apple wine and apple jack. Maple syrup is common too.

[@MiscMitz]

Lol. Nice! Just got done with mine. Letting it clear now. So far delicious.

[@MiscMitz]

I added enough sugar to finish at 14.5%. And just used literally bread machine yeast... Hadn't decided about back sweetening, but stabilized anyway, to be safe. It has .990 gravity, so quite dry. It surprised me I liked it that way. I like sweet wines...

[@johnbelmore1178]

I've used 2 cups of sugar and Flashmans yeast for bread and it came out well after 2 weeks

[@mikemorgan4412]

Back in 1965 me and a couple of friends made wine out of Welch’s Grape Juice. My neighbor tried it and said it was pretty good. We were just kids and always doing silly stuff. We were pioneers back then. 🥴

[@redtsun67]

Bro is making what my friends and I use to make except fancier. Buying some bread yeast and a bottle of Welch's, putting it in their, shaking it up, slipping a glove over the tip and securing it with rubber bands, then waiting. About a month later it'd be ready. I'm sure yours tastes so much better though lol

[@gregcrabb3497]

I did this in highschool just to see what it would do. I'm not a drinker but I like tinkering around.

[@anyssarobertsify]

I just got a wine making kit for Christmas and this is gonna be my first recipe. 😊

[@SecondMileDIY]

Can you do a video explaining the readings you want to look for at the beginning, during fermentation and at the end before bottling? I’m still not fully understanding Brix & Specific Gravity and exactly what I should be looking for and why. If you could do a detailed video explaining those things, that would be amazing!

[@markeasterwood1187]

Ascorbic is pronounced with a hard c (askorbic), then no confusion with sorbic acid.

[@WorkinMansRadio]

I've always done it the country way. The welches, instant rose yeast a Ballon and sugar leave it for a couple weeks you got a good emergency supply

[@wryanddry2266]

If you use more yeast at the outset, you don't need to add a nutrient like DAP--the yeast is already made, so it doesn't have to go looking for nutrients. So the culture gets a better start. A related concept is adding killed bread yeast as a nutrient for wine yeast.

[@MarkSpears-s8f]

Been making this since I was 12. Learned from a neighbor. Great unfortunately kids back then.

[@Jack-It-UP]

Great informative show, looking forward to the next flavor.

[@ironfistdave8571]

I just drink some of the grape juice off and then add sugar and a little yeast and leave the cap really lose but secure and it's less Work and less mess and taste great in a couple of weeks

[@yonblek4542]

Had a feeling. Concord grape is deliciously sweet. Not surprised the wine was to ( :

[@kiranthakor-or1ft]

Good luck finding 100 concord always blended now... where ..where..where did you get that ??????

[@zberteoc]

I was very pleased with making wine of Welch grape juice, which is really of high quality, couple of years back now, unfortunately it kind of disappeared from the Canadian grocery stores. One note, instead of back sweeten it with sugar syrup I actually used the juice itself. I had to hake out a bit anyways in order to make room for the sugar I added, I used dextrose, and also for the over head. Originally it has a OG around 1.050 so it needs a pound of sugar to a gallon to raise it about 40-45 points to around 1.090-1.095, which will result in about 10-11% ABV after the fermentation. I find this wine more pleasing than store bought wines, it tastes as grape like the house made wine my grandparents and my father used to make in Romania, my country of origin, with a light sweet note. Hopefully Welch juice will come back to Canada. Edit: it seems that the Welch has discontinued the concord grape juice.

[@timsrevids2597]

If your first starting off what is the best way to bottle a few bottles of wine to keep them good ?

[@johnbrizendine7716]

I have actually made a really good wine from welches grape juice. It turned out really good, everyone really liked it.

[@Muddeth63]

If we had a siphon and tubing would it be better to siphon the wine into the racking container instead of pouring, or does it really matter? I’ve heard that you always want to siphon wine instead of just pouring.

[@TheHomeWinemakingChannel]

Yeah, I believe I mentioned that in the video. I tried to keep the equipment needs for this one to a minimum so just about anybody can give it a try, but if you already have the better equipment, you should use it. I will caution, it is very easy to tip over a container when siphoning very small volumes like this, so hold on to it with a hand.

[@Muddeth63]

⁠@@TheHomeWinemakingChannelahh ok, I missed where you said that lol, and yeah the small batches definitely tend to tip over, when I bottle in beer bottles, they like to tip as well, so a trick I’ve learned is to take like a cardboard 6 pack holder and use that to hold the bottles and keep them from tipping.

[@karlahernandez5750]

This sure brings me back to my high school days back in 1970.

[@jamesfino7962]

Great video. Thanks for the less expensive method.

[@joesmith7427]

Welch's is a farmers Coop! Smuckers is another name in the area. Taylor and witmer's are too.

[@5foot6andfunny]

Or you could just buy Manischewitz concord grape wine. Absolutely stunning flavor.

[@abefroman4953]

We the same thing in the Navy, back in the 80's.

[@ffff7423]

I'm going to follow this to blend a homebrew beer with. Thank you!

[@bruceferrell3394]

This works well . I've never made it. I had a friend make it. I thought it was very good.

[@rj6662013]

Did you blend them? Seems to me, you would have a superior concord if you did!