StillSmart

I like to drink the sweeter, fruity wines like White Zinfandel.

I was wondering about how viable it would be to ferment a fruit flavoured squash?

If I chose a non sugar-free variety and added extra sugar and maybe a champagne yeast, do you reckon I would end of up with fruity flavoured wine style product? Not looking to distill it, just drink it wine style.

C J Berry's book "First Steps in Winemaking" has a recipe for Ribena wine, I followed it one but used Robbinsons Fruit and Barley cordial, tuned out OK from what I remember, it was a very long time ago though.

My guess here, based upon limited experience in similar fields, is on a really sweet wash, and as much fruit flavour as you can pack in.
Why should that not produce a decent wine?

Robert.

Over on a couple of beer forums, they have fermented orange squash for years...it's called WOW, if I remember right.

Found these...https://www.youtube.com/watch?v=MpkXCowv2Ys

http://www.thehomebrewforum.co.uk/showt ... hp?t=33606

Icefever wrote:Over on a couple of beer forums, they have fermented orange squash for years...it's called WOW, if I remember right.

Found these...https://www.youtube.com/watch?v=MpkXCowv2Ys

http://www.thehomebrewforum.co.uk/showt ... hp?t=33606

You beat my to it.

Anavrin wrote:C J Berry's book "First Steps in Winemaking" has a recipe for Ribena wine, I followed it one but used Robbinsons Fruit and Barley cordial, tuned out OK from what I remember, it was a very long time ago though.

Ribena wine is where I started.. Many many moons ago

Thanks guys. Definitely gonna give this a go

Think of it a bit like orange WKD

Mash wrote:Think of it a bit like orange WKD

Nice.....

Remember just one thing, the sugar content of squash is no where near the sugar content of juice.

You would need to calculate the sugar content of the squash and then add sugar to get a value of approx 1250 grams per 5 litres of must to make 13%

EDIT: A Champagne yeast will ferment very dry and not sweet.

For this stuff I think 13‰ is considered low alcohol

Mash wrote:For this stuff I think 13‰ is considered low alcohol

Seagull's original post mentioned he wanted to make wine so why is a 13% wine considered low alcohol

This is normally fermented as 'get off your face' splosh. So I was just kidding.

I recall a few years back in the recipe section here WOW was discussed,

viewtopic.php?f=10&t=637&p=5509&hilit=wow#p5509

The original link follows

http://forum.craftbrewing.org.uk/viewto ... f=18&t=454

Everything is Tickety Boo.

Robert.

I tried it way-way back....but I didn't think it was that good...just my 2 cents.