Number of Transfers

Discussion on the ingredients for making wine.

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Number of Transfers

Postby The Amazing Tuna » Thu Jan 18, 2007 10:27 am

I have a simple but silly question concerning the number of transfers of wine.

I decided to try making a batch of wine, and decided my first try should be as inexpensive as possible. I obtained a recipe from the wine making home page which calls for Welch's grape juice. It calls for only one transfer after 30 days, and then bottle. I was looking at other recipes and saw that they require up to six transfers. I was wondering what transfers do for the wine, and why the Welch's grape juice recipe does not call for more of them. It should be noted that I used 3 cans of grape concentrate per gallon instead of the required 2 cans in the recipe. Other than that I followed the directions.

I understand that my wine from concentrate can not be considered anything more than table wine at best, and I was wondering if this is why it requires fewer transfers. Would more time in the carboy with more transfers add to the flavor and quality?

Thank you.
Beer is good food.
The Amazing Tuna
Taster Glass (2 posts)
 
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