I have made Welches 100% grape juice (concord grape) into wine and it
turned out fine, quite foxy (grapey tasting) but a lot like Mogen
David kosher wine,and I sweetend it with half a cup of sugar once done
fermenting. Perhaps next time I might add a whole cup of white sugar.
Added a touch of acid blend too, plus a touch of yeast nutrient. Was
done fermenting in about 2 weeks. Please note: I used a whole package
of yeast and it was too mch for the 2liter batch I made, as it started
going all over the kitchen counter once fermeantation started. Next
time, half a pack of yeast for 2 liters!!!!!!!!
And , on a controverserial note, why would God bless America, above
any other country, when I think he has better things to do than to
pick favorites? when you get right down to it, wasn't religious
zealotism the real reason behind 911? Just my thoughts, please don't
> > Heat. About 80-84% of the moisture is removed.
> Sorry, I was commenting on the concentrates. The juice is steam
> extracted and pasteurized.
> Jack Keller, The Winemaking Home Page