David, You shouldn't have any problem making it this way. I would suggest
adjusting your acid content, and sugars before you start your fermentation.
Also the addition of Pectin enzyme at the beginning at a rate of about 1/2
tsp per gallon will greatly aid clearing. I usually make my apple wine from
fresh pressed juice, but at times I have added concentrate to sweeten, and
bring out more apple flavor. With this in mind you can vary the amount of
water you add to bring out more "body" if you want with the concentrates.
> Have a one gallon batch going right now. Didn't have any problem getting
> ferment to start - bubbled like crazy, kept us awake at night when I first
> put it in the secondary. Smelled like beer when it was in the primary.
> Haven't tasted it yet, so can't tell you how it's turning out.
> > Cheers,
> > I am thinking of making apple wine from store bought, canned apple
> > juice. The label does not show any sulfites in the product. i know I'll
> > have to start the yeast slowly, and add the acids and sugar. Has anyone
> > tried this and what advice can you guide me with?
> > Thank you in advance, David