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Anyone made "Jug wine"?
I started thinking about starting up myself. I've been doing some research on the web, and I’m definitely going to do it. So here's my question:
my friend had a 5 gallon carboy of white wine going, and also had two 1 gallon jugs of "jug wine" as he called it. He and his roommate have bi-weekly jug wine competitions, where they make a batch and compare. He gave me a sample of one made with frozen cherry juice concentrate, sugar, water, and Champaign yeast, which had been fermenting for a week and a half. While it wasn't fine wine, it was definitely potable. This type of wine is what I plan on starting with. Has anyone here made "jug wine" in this way before, simply with juice, sugar, water, and yeast?
Also, I have most of the equipment I feel I’ll need (a gallon carboy, airlock, funnel, yeast), but I don't have any tubing for siphoning the wine out of the original jug. Could a funnel with a tightly woven strainer on it do the trick, considering I could easily poor out of a 1-gallon jug?
Any other thoughts or advice on this simple wine would be great, as I’m planning to start next week!
Thanks
Drew
After additional 30 days, stabilize, sweeten if desired and rack into bottles. Or, don't stabilize and drink it as is. To ferment it dry, your f.g. Is usually around .990 to .996? Your o.g. Should be in the neighborhood of 1.095 or so. But this is not at all crucial. Could be 1.080-1.100. Doesn't really matter."
Total beginner talking here...what does it mean to "stabilize" and how would I go about sweetening? Simply adding more sugar?
Thanks for the recipe!
Jason
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