I started a sangria wine kit we picked up at Baders. Simple kit, mix water with fruit juice and yeast and wait. We'll see how it turns out in 2 months. I used a Lalvin K1-V1116 yeast.
From their site:
Vintner's Best® Fruit Wine Bases are all-natural and made
with real fruit juice. They are blended from the same formulations used
by commercial wineries and allow you to avoid straining out the fruit
pieces. Vintner's Best® Fruit Wine bases make 5 gallons of high-quality
fruit wine at around 10% ABV. Easy, convenient re-sealable packaging
with no pH or acid adjustments allows you to scale depending on your
batch size. All you have to do is add yeast and water.
A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for a sangria style wine blend at 18.6 Brix. The product is blended, pasteurized and can be stored at ambient temperature.
Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique
Initial SG: 1.072
- 7/15/21: Started
- Wait 2 weeks
- 7/30/21: Rack to secondary carboy after 2 weeks
- Wait 4 weeks
- 8/27/21: Test SG, if above 1.0, let ferment, if below, continue
- Rack it
- Add 1 crushed campden per gallon to wine
- Add 1/2 tsp of potassium sorbate per gallon
- Stir in
- Wait 1 week to clear
- 9/3/21: Sweeten to taste using wine conditioner?
- Drink now or wait up to 6 months