I have had some problems with getting Welch's frozen concentrate to ferment,
but I agree with the A.J., that sulfites wouldn't be enough to hold up
fermentation. I'm not sure what the problem is, but I have had success once
I was aware that it could be a problem. Anyway, I don't ferment in a closed
container/w/bung & airlock anymore, I put all the ingredients in my 2 gallon
glass fermentation bowl and cover with plastic. The key to getting the must
to ferment completely is oxygen, and stirring the must 2 times a day, just
like you would if you were fermenting a must with fruit. I do use Montrachet
yeast, which is a fast working yeast, but there are some other hearty yeasts
out there. I just pour the yeast on top of the must. I also watch the must a
bit more than others and check the SG to make sure the wine does & continues
to ferment out completely.
> The prior thread about this is no longer on my news server, and I haven't
> found a site with an archive* yet; sorry for digging this back up. I
> recently got some frozen welch's white grape juice concentrate. It's the
> kind made from Niagra grapes. In the ingredient list, it mentions
> sulfites. I recall reading that this is a problem, but can be overcome.
> I might not be recalling this correctly, but the yeast will be
> destroyed/deactivated by the sulfites; but a hearty, strong, and numerous
> yeast starter should overpower this. Is this what I should do?
> Jack Keller's site doesn't have a mention of how to handle the sulfites.
> That was the site that was mentioned in the prior discussion.