“This will do in a pinch”- Dad
“Actually drinkable”- Friend
The rave reviews are unanimous, my Welch’s white grape wine is a hit. Sorta.
But hey, it costs like $4/ litre to make TOPS, so accept it for what it is. You can make wine out of anything, something I discovered before I was even old enough to be drinking wine. Carrots bubbling away with white sugar in a crock. Yes, carrots, so trust me when I say that I know first hand that this Concord champagne is not as bad as home-brew gets. Its actually kinda good, in a Baby Duck kind of way.
This recipe is a bit more Meth Lab than Martha Stewart, but bear with me.
You will need:
- 2 tins of white concord grape juice concentrate, thawed
- non-chlorinated water
- 1/4 t. Champagne yeast (Available at most brew shops) or bread yeast if you don’t mind off tastes
- 1 T. white sugar
- 2L soda bottle with lid
- Plastic wrap
Start by cleaning the empty bottle REALLY well. Use bleach or vinegar, just get the nasties outta there. Add the concentrated juice and fill with water up to 2 inches below the top of the bottle. Now add your yeast and give a serious shake. Remove the bottle cap and cover the mouth of the bottle with plastic wrap and poke the tiniest hole you can in the wrap. Set this on a plate to catch any spillage and put in a warm, dark place for about 2 weeks, until the bubbling stops.
Now we have like a grey sludge wine. This is good. Now, we have to make it bubbly and clear.
Add your sugar to the mix and tightly fasten the cap. Leave for 24 hours MAX, but watch it closely. It will build up a huge amount of pressure and carbonate. When you are ready to clarify, place the bottle in an undisturbed section of your refrigerator for 2 days, preferably a week.
And there you have it! Bubbly, dry, fruity ‘champagne’, ‘cava’, ‘prosecco’, stuff.
Do be careful not to disturb the bottle when pouring, as it has sediment on the bottom. Enjoy cold within a month.