Or any No Name Brand like Pricemart/Costco, 100% real juice, no sugar added.
You may have read online that you can make wine from Welch’s grape juice is 5 – 7 days. Yes that is true, but you will not be happy with the results. The wine at this stage will be cloudy, not full alcohol potential, and taste really bad compared to following the instructions below, which took me 10 batches to come up with the perfect recipe for making wine from grape juice.
The finished product will be crystal clear wine, with a good body, 12.5% alcohol content, and will leave no sediment in the bottle, if you decide to age the wine for a few months. It is will work the wait over those 5 – 7 day recipes.
Before beginning this recipe, read thoroughly, and keep the The Basic Steps of Making Wine from Juice or Berries near you, as it will give you detailed instructions on all the recipe steps below.
Grape Juice Wine Recipe
Total Time: 23-30 days Makes 1.3 gallons/6L or (5 gallons/18.9L measurements in brackets)
1.58 gallons/6L Welch’s 100 percent grape juice (5 gallons/18.9L) –
3 cups cane sugar (8.5 cup)
1 packet yeast (for both sizes use complete package)
1.5 tsp. Yeast Nutrient (5)
1.25 tsp. Acid Blend (5)
1/2 tsp. Tannin (1.5)
1.25 tsp Peptic Enzimes (5)
Optional: 1 Campton tablet per gallon (This is Phosphates added to ensure no contamination. The amount recommend here is less the ½ the amount that wineries are required to label Contains Phosphates, so not a lot. You can leave this out on grape juice recipes as long as you are sure you are sanitizing everything that touches the wine through out the process.)
1. Start with a 2 gallon or 5 gallon primary fermenter depending on the batch size you have chosen.
2. Heat up 1/3 of grape juice and dissolve all sugar. (to speed things up put a couple containers of grape juice in the fridge the day before
3. Add grape juice with sugar to primary fermenter, and fill to the 2 gallon or 5 gallon mark, which will be 1 inch below the rim.
4. When the temperature is below 80 F, add Yeast Nutrient, Acid Blend, Tannin, and optional crushed campton tablet and stir well.
5. Cover loosely with lid for 12 hours, then add Peptic Enzine and stir.
6. After 12 – 24 hours, check specific gravity measurement if you are using a hydrometer. You are looking for 1.080 – 1.09 to achieve 12.5% alcohol, then sprinkle one full packet of wine yeast on top, and cover loosely with lid, with airlock attached, and water in airlock
7. After 12 – 24 hours, peek under lid and when you see strong fermentation happening (lots of foam), snap lid down.
8. Airlock will be actively bubbling for a few days.
9. After 5 – 7 days airlock will only be bubbling once every few minutes, so it is time to rack the wine into a secondary fermenter, with a 6 liter water bottle, or the big 5 gallon water jugs. Do not transfer over any sediment. If the water bottle or jug is not filled up to the neck of the bottle, add some water, or better yet, some red wine.
10. Leave sit for 2 weeks untouched in a cool dark (no sunlight) place.
11. After this 2 weeks, rack wine again, into a clean sanitized jug of the same size, and degas every 6 hours for a day. (Degas by vigorously stirring with the other end of your big spoon for 2 minutes each time to remove the CO2. Always recover with airlock. )
12. Add clarifying solution, and let sit for 1 week.
13. Rack wine one more time, leaving behind any sediment, and taste to see if you need anymore acid or tannin. then bottle into sanitized bottles, cap or cork.