Making Wine from Welch's Grape Juice
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- Опубликовано: 5 окт 2024
- Today we are making a shockingly good wine from store bought, Welch's 100% Concord Grape Juice. This is a very easy wine to make at home, and is perfect for beginners or those looking for something to do in the off season. This particular homemade wine is very sweet and tastes almost like candy. It is a real crowd pleaser of a wine and will seriously blow your friends' minds. I believe this to be the best concord wine on the internet, and better than any concord wine you will find at a winery.
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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 😂
It being pretty hood sounds about right. Forgot the sock though.
@@Dad_Lyon and that right there is why you shouldn't write comments after having a few glasses of wine 🍷 😂 🤦🤷
@@rcbustanut2057 I'd say it was an excellent reason!
Black currant 🤤
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
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.
Did this as a poor boy from 2008-2013
Did this with a bottle of white grape juice and made champagne, same way too, just added yeast and put a balloon on it, made a tiny pin prick in the balloon to release gas.
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 @*
Welch’s probably tightly control the ph of their juice for consistency
That's almost certainly what the ascorbic acid is for.
I read that entire paragraph in Meatball's voice.
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.
I like the easy going delivery of information. No jarring cuts and cheap ways to keep my attention.
Think this is actually why I was able to watch the full video lol.
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!
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.
Don't overfill the bottle, or it might clog the hole during fermenting.
was it regular yeast?
@@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.
@@rharris22222 Thanks, and did you add sugar to it? or did you fill with just juice?
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.
How did you up the alcohol percentage that much
@@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!
Oh boy, does this bring back a memory!
When I was kid I tried to make wine whilst knowing absolutely nothing about winemaking.
Put Welch's grape in a bottle, added Fleishmann's yeast from mom's cupboard, screwed the lid on tight, then sealed it further with a generous serving of electrical tape. I figured that since wine bottles are sealed, that's how you made it.
Hid the bottle behind the books in my bookshelf and forgot about it.
Don't remember exactly how long it took - six to eight weeks maybe? - when one afternoon I was in the kitchen and heard an explosion at the bedroom end of the house. Arrived in my bedroom just in time to see the last drops of purple liquid fall from the bookshelf. My books of course wicked much of it up and to this day still bear the stains from my experiment long ago. At least they don't smell yeasty anymore.
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.
My kids are going to love this project!
They’ll be laughing silly when it comes a time for testing. Join you kids and be happy.
The guys in my cell block love this video!
Ive actually grown pretty fond of concord wine. Make it a lot. It makes great brandy too!
That's pretty intense! Concord brandy.... Golly
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 …
Wow. I just made a batch and it's pretty awesome
I grow concord in a greenhouse in Finland
Sounds like a fault in Portugal's wine making process. Concords make amazing wine.
You can actually buy the unfiltered juice directly from the plant near Erie PA
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😂
Lmao
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
Lol gotta use what you got.
😂
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.
The same bucket? You just keep adding more fruit?
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
try using proper yeast
@@markwoods1530 I'm 70 now, this was when I was 17, before the internet. lol Ya know, back in the stone age lol
@@The_Original_Brad_Miller i know the feeling
We did this in Saudi Arabia when were were stationed there. Always tasted good.
This has become my favorite winemaking channel! The delivery is outstanding and the content is always spot on. Thank you for sharing. Cheers!
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!
Add a drop of virgin olive oil to it in primary fermentation
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 😋
Racking the wine with a funnel seems so wild, but I love the loose vibe after all its Welch's.
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.
@@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.
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
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.
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 .
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
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
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
Thanks for this video..im of the grid in the country and winter is coming. I'm looking forward to this recipe.
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.
Lol. Nice! Just got done with mine. Letting it clear now. So far delicious.
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...
That's how we made wine while working in Saudi Arabia. Of course you needed yeast which was sold in the stores also.
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.
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
Fabulous tutorial.
Thank you for your time and effort.
Truly appreciate it
Soo my grape juice and vodka doesn't count?
Been making this since I was 12. Learned from a neighbor. Great unfortunately kids back then.
I'm going to follow this to blend a homebrew beer with. Thank you!
I make apple wine from frozen concentrate... plus sugar... people love it
Nicely chilled wine with a wedge of watermelon is insanely good on a hot day.
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.
Great video. Thanks for the less expensive method.
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.
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.
We the same thing in the Navy, back in the 80's.
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
My dad made wine from Welches Grape juice concentrate, it was cloudy, yeasty, but it had quite a kick.
Great informative show, looking forward to the next flavor.
Wish I could find some 100% Welch's grape juice here on Vancouver Island......seems like the grocery stores only want to sell us juice that's bastardized with apple juice.
Ah man, that stinks! It is getting a lot harder to find 100% concord also. A lot of them now just say "grape". There is a big Welch's factory a couple hours north of us in Erie, which I'm sure helps with availability.
I'm in WA and it was very hard to find 100% grape juice all through the spring. I chalked it up to the US exporting too much but it could of just been lack of supply.
From Canada Ottawa ontario here and also can't find Welchs grape juice amywere . Nothing on amazon or Ebay either . Maybe it's no longer sold or some wine company bought all there stock rights
You might be able to buy it online
We did this in submarines in the 1970 added a little torpedo juice if needed.
Awesome video. Great content! Just curious if you would ever reuse your removed yeast as a starter again like one might do with bread? Is that a thing? Probably a dumb question, but I know zip about this stuff.
You are using very simple products and equipment but your vocabulary and knowledge comes through so heavy that in the beginning i was following pretty well but as we went on I kind of lost you. A bit more studying and research or watching the video another time or two would help me.
A relative of mine left me a recipe to make wine like this. That is why I am watching. I have very little knowledge about this stuff so that is playing in. BUT, you're awesome at being humble and explaining all your methods while also using the terminology even if to just make me do a little more research. Awesome video, thanks for making it mostly understandable.
Back in the day when I was underage my friends and I made this for drinking at parties.
My old world relatives in Italy didn’t know about chemistry or microbiology. Their wine I’m told was wonderful
Probably because they didn't taste anything else lol
made wine out of watermelon juice and blueberry juice. It's turned out very very good
OMG this video should have been 5 minutes at most! Sweet lord!
Tik-tok brain syndrome?
No, the video is really slow and full of pointless information while he talks really slowly.
You do know youtube has playback speed selection.
Imagine that. You managed to blaspheme my Savior's name twice in one complaint.😢
Did you blend them? Seems to me, you would have a superior concord if you did!
I did this with concord concentrate. It was so good. I added some spices to make it like a port and then oaked it. It did need a lot of wine tannin since there wasn’t any skins or seeds but, after 4 months I was amazed at how good it was.
I have always found that 71b tastes like there is residual sugar after fermentation when there isnt any ,It is like it has more body in the wine .
Or you could just buy Manischewitz concord grape wine. Absolutely stunning flavor.
Is there a form of removing that musk o Foxy favor of the Concord grape?
Lol I've got to try that! I literally have Concord grape vines as a roof trellis over out back deck. Question, how do you keep the Japanese beetles off them? I don't want to uses chemicals because we have have 5 beehives on the deck. Any suggestions? Thank you!
there are beettle traps you can buy to trap the adults.
This works well . I've never made it. I had a friend make it. I thought it was very good.
Mad Dog 20 20! Yum!
I wish wine tasted like grape juice. That way I could be a wino with purple lips and warrants
If you rack it and let it settle out for a year before you bottle it it becomes a beautiful rose'. I used Andovin yeast.
Cool, THANSK!
Well mine's blew up you didn't tell me it's going to blow up it sound like a bomb
Hear adding air for the first few days isn't a issue but if you continue shacking you'll make vinegar instead of wine. For this type of cheap hooch.
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.
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.
@@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.
Nice video until the point you sweetened the wine 😮. Greetings from Würzburg /Franconia 😊
Welchers bottle looks identical to fabuloso’s bottle. Can you distill d”Fabuloso?
I did it a few years ago. It was STUPID sweet and SUPER strong. It was yummy but border line dessert wine.
I'm just finishing my Welch's 👍👍ok for beginning 😊
The key to a Welch's wine is really in the back sweetening (assuming you want it to taste like a concord from a winery). Once you back sweeten it, it will really come to life.
My mother made wine from Welch's back in the 1970's. Nothing new here. Good wine for little money, but you'd better watch out, at least one batch turned out at 19%. Tasted great, but it could sure knock you down.
I lost count how many I made I usually had better results with the frozen 100% grape juice. It's pretty good concord wine and no sulfates so you don't get a pounding headache the next day.
Will a balloon work instead of airlock?
I like big bold dry wines
Enough thing beat the real thing
For those on the Metric system, the recipe is:
1.5 liters of juice
2 tablespoons of sugar
1/4 teaspoon of yeast
The batch I made with this is extremely dry. You might want to double or quadruple the amount of sugar.
@kevnar for back sweetening it is going to be closer to 20 tbsp of table sugar to 1.5L. The sugar added before fermentation will not contribute to the sweetness of the wine. This will all get consumed by the yeast leaving a bone dry wine, which with Concord will be very sour.
@@TheHomeWinemakingChannelstrange, I made wine with Welch concord grape juice a few years ago for the fun of it & fermented it till it was dry & don't remember it being sour. But as I write this, I just remembered that I also added Welch frozen passion fruit concentrate to boost the sugar level. Plus also added dehydrated black currants & toasted French oak chips. I also used real wine yeast, rc-212. I believe I also added dap as a yeast booster. This was about 4yrs ago, all I remember is that it was surprisingly good. Granted I "pimped" up the plain concord grape juice, but nothing too crazy. 😄
He added 2.25oz of sugar to the juice. ~64g.
Just use 2 cups of sugar per gallon. Its guaranteed to come out strong and sweet.
If I made wine, I would want to make it as dry as possible.
what about frozen concentrate will that work. or other juices too I want to try this I think
My guy makin pruno 🤘🏻
love your content. what do you think about adjusting PH before fermenting? Extra work?
Keep it good and simple 👌
FWIW, "sanitized" means "scrubbed." The word you meant to keep using is "sanitary..."
So, you made Mad Dog 20/20….nice,lol.
Will give that one a Test!
This already exists on the market. It's called Purple Rain wine.
Off topic, but you used glass airlocks. Do you prefer those over plastic and why?
Content idea, Please show us how to make high quality Pruno. Asking for a friend.
I've done that before. I used concentrate.
Clearly, the best homemade wine requires skittles, peanut butter cups, and 4 pounds of granulated sugar...
Omg toobs! Nothing but the best for a boglim.
I've heard of people making an economy version of this in jail, usually referred to as Buck.
Actually it’s called mad dog. Some prison cultures call it pruno and some call it chuck and toilet wine, prison wine.
When adding oak, is it perferable to add it during more vigorous fermentation (primary) or is it better to add it during ageing period?
I used to do this when I was not of legal age back in the day lol
Another way is to buy frozen concentrate at the grocery store and not add the full amount of water, instead of adding sugar to a jug of juice.
Everyone should know how to make closet wine by now lol Did this stunt way before I was legally allowed to drink..