1 (.25 ounce) package active dry yeast 4 cups sugar 1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed 3 1/2 quarts cold water, or as needed Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total. Note: Use a frozen juice concentrate without added sweeteners for best results.
I make something similar, but I use the apples from my apple tree in the yard, there are just so many. I press 4 gallons of juice from those apples and put it in a 5.5 gallon pail. Then mix 1 cup sugar, 1 cup organic honey, + 2 freshly pressed litres of each: pear, nectarine, and peach. Mix well and toss on the top a packet of active wine yeast. (Not bread yeast, it'll make it taste gross, believe it or not.) After 2 weeks, siphen into another container, to remove it from the sediment. Wait for another 3 weeks, and taste to see if its as dry (or sweet) as you want it to be. If it's too sweet, wait another week and taste again. Once its ready, siphen again to rack it off the sediment, and stabalize it so it stops fermenting. (Brew-your-own places have the ingredients to do that.) Let it settle, filter if you want to (machines are rentable) and bottle and cork it. Age for at least 6 months before drinking.
what is the alcohol content (approx.) of the reciepe. not the apple one, but the original posted one. just an estimate would be good, thanks.
i would assume that the alcohol content in the original recipe...posted by me...would be around the same as wine that you buy in the store.....
my family makes there own beer (which is wayyy better then anything you can buy in stores) and its like 12% becuase we make it really dark, the great thing about making your own drinks is you can perfect it to how you like it
i thought you where sapose to poke a small hole in the ballon to let the gasses escape and let oxygen back in, and then even dosent it taste kind of rubbery?
Good recipe, scarlett... although I wanted to post a notice regarding the recipe... Store bought juices and concentrates have a lot of preservatives in them which often prevents them from being fermented properly... regardless of how much sugar you put to the recipe... Best bet is to buy juice from a brew-your-own place or using freshly pressed juice from raw fruit....
i make rhubrb wine quite a bit very simple to do 3 lb/1.25kg rhubarb 3 lb/1.25kg sugar 1 sachet general purpose wine yeast. Procedure: Wipe the rhubarb, but do not peel. Chop into small pieces. Place in a large howl and cover with sugar. Leave overnight Until the sugar has dissolved. Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar. Add this liquid to the syrup and make it up to 1 (UK) gallon with water and a cup of cold black tea to add astringency. Add the wine yeast and transfer the liquid to a demi-john fitted with an airlock. Leave to ferment. Using a hydrometer, Stop fermentation using two Campden tablets when the reading reaches around 1.01. Leave the wine to clear naturally; alternatively use a vegetarian clearing agent e.g. Bentonite. Pour the wine into sterilised bottles, and leave for a minimum of 3 months. If kept in a cool place the wine may be stored for up to two years.
