Having seen numerous posts about using this product to supplement
fruit wines, I purchased some to try. The label reads:
Welch's 100% White grape juice...Frozen Concentrate with added
ingredients......Ingredients: White grape juice concentrate, Citric
Acid,...Ascorbic Acid, ...Contains Sulfiting Agents.....(SIC). It
also mentions that it has been pasteurized.
1. Will the acids here interfere with the use of titrettes?
2. How do you mitigate the sulfites? Or do you even try?
3. Can I rely on the sulfites present to replace the usual sulfiting
of the pre pitch must? Or should I sulfite as usual and then aerate
the must prior to pitching the yeast.
4. I assume that the pasteurization is a non issue here.