Discussion:
Jack Keller's White Grape and Raspberry recipe
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Dick Adams
2007-07-30 02:57:39 UTC
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The recipe, which is the property of Jack Keller, is at
http://winemaking.jackkeller.net/request181.asp

* 2 cans (11.5 oz) Welch's White Grape and Raspberry
frozen concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* Sauterne wine yeast

What if you wanted to make a 5-gal Mead batch of this?
1.25 lbs of sugar * 5 = ~8 lbs of honey

Would Clover or Orange Blossom be acceptable?
How much peptic enzyme should be added?
What yeast would you use?

Dick
Phil
2007-07-30 03:40:35 UTC
Permalink
Post by Dick Adams
The recipe, which is the property of Jack Keller, is at
http://winemaking.jackkeller.net/request181.asp
* 2 cans (11.5 oz) Welch's White Grape and Raspberry
frozen concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* Sauterne wine yeast
What if you wanted to make a 5-gal Mead batch of this?
1.25 lbs of sugar * 5 = ~8 lbs of honey
Would Clover or Orange Blossom be acceptable?
How much peptic enzyme should be added?
What yeast would you use?
By adding that much honey (in lieu of sugar), you're pretty much
making up your own recipe.

I'd use four cans of the concentrate and, instead of adding sugar,
I'd add ten pounds of orange blossom honey.

A quarter of a teaspoon of pectic enzyme is all you need.


Phil
Dick Adams
2007-07-30 05:18:55 UTC
Permalink
Post by Phil
Post by Dick Adams
The recipe, which is the property of Jack Keller, is at
http://winemaking.jackkeller.net/request181.asp
* 2 cans (11.5 oz) Welch's White Grape and Raspberry
frozen concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* Sauterne wine yeast
What if you wanted to make a 5-gal Mead batch of this?
1.25 lbs of sugar * 5 = ~8 lbs of honey
Would Clover or Orange Blossom be acceptable?
How much peptic enzyme should be added?
What yeast would you use?
By adding that much honey (in lieu of sugar), you're
pretty much making up your own recipe.
If it were a 5-gal batch the recipe would call for
6.25 lbs of sugar which is 7.85 lbs of honey. So
my perception is changing from a wine to a Pyment.
Post by Phil
I'd use four cans of the concentrate and, instead of
adding sugar, I'd add ten pounds of orange blossom honey.
My concern is the Orange Blossom competing with the
Raspberry. But it may give it more complexity.
Post by Phil
A quarter of a teaspoon of pectic enzyme is all you need.
I know more about women than I do about pectic enzyme.
It bothers me that Keller suggests a tsp for one gallon
and you (whom I know to me marginally sane) suggests
a quarter tsp for 5-gallons. Is Keller just into overkill?

The Sauterne yeast bothers me. Neither White Labs
nor Wyeast offers one. I can use that as an excuse
to use DV10 or EC-1118. Afterall Sauterne is a dry
wine.

Dick
Phil
2007-07-30 10:40:14 UTC
Permalink
Post by Dick Adams
Post by Phil
Post by Dick Adams
The recipe, which is the property of Jack Keller, is at
http://winemaking.jackkeller.net/request181.asp
* 2 cans (11.5 oz) Welch's White Grape and Raspberry
frozen concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* Sauterne wine yeast
What if you wanted to make a 5-gal Mead batch of this?
1.25 lbs of sugar * 5 = ~8 lbs of honey
Would Clover or Orange Blossom be acceptable?
How much peptic enzyme should be added?
What yeast would you use?
By adding that much honey (in lieu of sugar), you're
pretty much making up your own recipe.
If it were a 5-gal batch the recipe would call for
6.25 lbs of sugar which is 7.85 lbs of honey. So
my perception is changing from a wine to a Pyment.
Sugar contributes no flavor. Honey does. By adding the latter,
you're adding a whole new flavor to the batch.

Ergo, new recipe!
Post by Dick Adams
Post by Phil
I'd use four cans of the concentrate and, instead of
adding sugar, I'd add ten pounds of orange blossom honey.
My concern is the Orange Blossom competing with the
Raspberry. But it may give it more complexity.
Post by Phil
A quarter of a teaspoon of pectic enzyme is all you need.
I know more about women than I do about pectic enzyme.
It bothers me that Keller suggests a tsp for one gallon
and you (whom I know to me marginally sane) suggests
a quarter tsp for 5-gallons. Is Keller just into overkill?
According to the directions on my container of it (Crosby & Baker's,
liquid), one 1/4 of a teaspoon is all you need for wine.
Post by Dick Adams
The Sauterne yeast bothers me. Neither White Labs
nor Wyeast offers one. I can use that as an excuse
to use DV10 or EC-1118. Afterall Sauterne is a dry
wine.
I'm not familiar with that yeast. I'd recommend 11-16 as it'll help
bring the fruit flavor out.


Phil
Dick Adams
2007-07-31 19:50:26 UTC
Permalink
...
Post by Phil
Sugar contributes no flavor. Honey does. By adding
the latter, you're adding a whole new flavor to the batch.
Ergo, new recipe!
Point well-taken.
Post by Phil
,,,
According to the directions on my container of it
(Crosby & Baker's, liquid), one 1/4 of a teaspoon
is all you need for wine.
Another point well-taken.
Post by Phil
Post by Dick Adams
The Sauterne yeast bothers me. Neither White Labs
nor Wyeast offers one. I can use that as an excuse
to use DV10 or EC-1118. Afterall Sauterne is a dry
wine.
I'm not familiar with that yeast. I'd recommend 11-16
as it'll help bring the fruit flavor out.
Are you refering to Lalvin K1V-1116?

Dick
Steve Peek
2007-07-31 20:54:05 UTC
Permalink
You might try D47, It should accentuate both the floral character of the
honey and the fruitiness of the grape & raspberry. The best mead I ever
judged was made with it.
Steve
Post by Dick Adams
...
Post by Phil
Sugar contributes no flavor. Honey does. By adding
the latter, you're adding a whole new flavor to the batch.
Ergo, new recipe!
Point well-taken.
Post by Phil
,,,
According to the directions on my container of it
(Crosby & Baker's, liquid), one 1/4 of a teaspoon
is all you need for wine.
Another point well-taken.
Post by Phil
Post by Dick Adams
The Sauterne yeast bothers me. Neither White Labs
nor Wyeast offers one. I can use that as an excuse
to use DV10 or EC-1118. Afterall Sauterne is a dry
wine.
I'm not familiar with that yeast. I'd recommend 11-16
as it'll help bring the fruit flavor out.
Are you refering to Lalvin K1V-1116?
Dick
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