StillSmart

wow or worzals orange wine
25 ltr batch =
7 ltr supermarket grape juice from concentrate
7 ltr " orange " " "
3.5 kg sugar
4 tea spoon pectalace
1 mug very strong tea(for tanning)
method,
3 ltr boiling water to desolve sugar then add ingredients above then top up to 25ltr with cold water then pitch turbo yeast of your choise at about 28 deg c. (i use essencia super 6)
start sg will be about 1.090 and final sg about 0.990 in about 4 days or less add finings then bottle when clear or pot still and add brandy essance of your choise

simples and very quick
ps you can use any combination of concentrate juice for an equally good wine

Hi Aidanmac,The total cost for 23lts was £17.The wine was clean crisp and medium dry and very drinkable.It only took 5 days from start to finish including fining and bottling(thanks to the esencia super 6)i have shared it with friends who said it was as good as shop bought but i agree that for stilling its expensive compared to a sugar wash
Cheers for your reply
Billmcc

Bill, i have made a variation of this in the past - it made a very dry white wine, a little lacking in taste for drinking but made some excellent spirit.

I can imagine this would be very good for running through a pot or air still on a single run - if using a good rectifying column then its a bit pricy compared to a plain sugar wash, when the difference would be less noticeable.

Its a great recipe that ive been knocking out for a while. Most juices are good, apple aint so good, but the mixed red berry juices from ALDI are amazing for a a rose.

The best white in my humble opinion is pineapple. Its amazing although my method differes slightly by using super yeast as its cheaper but it takes a month.

Cost! You can make some great booze from really bad failed wine, but I personally wouldn't go out my way to make a "wine" mash with the intent of distilling.

But each to their own.

Just done another batch of this,only this time i used 50/50 grape and pineapple juice and metalmickey i agree its good. allthough because it finished at 980 sg i had to sweeten it a bit but 30 bottles ready for crimbo @14.5% and done in six days(must be the time of year) is just the job

cheers have a good un

Im chuffed you agree with the pineapple. Its great and my motherinlaw loves it so it'll keep her quiet this christmas.

MM

Cheers for all the info guys, but I'm a bit confused. I'm new to winemaking and I made a few batches of various things while I had demijohns sitting idle and the neighbours apple tree was too tempting....!

Anyway, are you really saying here that you're fermenting, clearing and bottling in a week? Because my stuff has been on since Sept and still doesn't seem done, even the Skeeter Pee. Is it a case of using a turbo and forcing the clearing?

Jimmy the best i have done in the summer months was 5 days from start to finish including double fining and bottling all due to the essencia super six as i said earlier because the final sg is so low its as dry as a nuns chuff so for me needs sweetening

You can only get wine made from Juce to clear quicky, id suggest leaving it for about a month for it to settle naturally, so less chems in it, but if its good, then its good.

You can make almost any flavour so long as theres a jiuce in the supermarket. You can even use cordial just google "cheeky vimto" wine. but yio have to boil the juice first.

MM

The WOW wine is very popular and yields a good wine. I wouldn't say it's as good as the best commercial wines but certainly better than most of the rubbish you get in the 3 for a tenner offers. A good basic kit is also the youngs elderflower, made well and left to age this makes a very cheap and palletable drop.

Personally I used the WOW recipe and adapted it for making fruit ciders. For each gallon use 3 litres juice, yeast and pectin/tannin as required. Add some sugar to take it as strong as you like although it usually tastes best between 4.5% and 5%. Left to age and bottle condition it yields something which rocks when pit against the overpriced Kopperberg etc..

Carafe 21 red £18 from Wilkinsons - put in 10 litre boxes today (after 19 days instead of 21) - drinking it now - it went down to 0.992 b4 I stopped it - I like dry wine and it is dry and very drinkable - less than £1 litre. Also distilled 4 litres in airstill. Cut back the result to 38% with more wine and have a bottle of brandy (probably wouldn't drink it but ok for cooking).

One thing about your 'brandy' - if you stick some in the back of a cupboard and forget about it for a good few months you might be surprised at the improvement, as with wine spirits seem to mellow and blend, especially the rough ones!

Word of warning on the pineapple and grape version of this wine its a great taste but it is the most furious ferment i have ever come accross my airlock blocked with crud and its actually blown the bloody lid off, i find it funny but can you imagine the pressure this brew has created.I have to put a good amount of force to remove this lid so i suggest adding your ingrediants as per recipe but only topping up to 20 lts then after day two top up to 25 lts and let it finish

cheers

Just a quick update on this wine,i made a batch last week but used vodka star instead of the essencia super six yeast.i fined cleared and bottled as usual.on sampling swmbo informed me that this batch tasted like fuel so in the still it went.so imho vodka star is not suitable for this brew.as regards the recipe i now use 9 ltr grape juice 3 ltr pineapple juice and 2 ltr orange plus 3.5 kg sugar.if left to age a little this produces a special drop.
Cheers