I see a lot of recipes call for Welchs White Grape frozen concentrate to use as a base, or alone to make 1 gallon of wine. Jack kellers says 2 11oz to a gallon. I read that it has sulfates in it. How will it ferment.

I have heard it ferments OK. Some say it ferments out a little sweet. I have never used the juice with sulphites because there are generics on the shelf without the sulphites.

I have used Welches frozen concentrates many many times with no problems. They don't usually have any sulphites, but even if they do you can still use it. You'll just want to make sure you use an appropriate amount of yeast nutrient and make a yeast starter to acclimate them to the environment. I've made wines from lemon juice with sulphites...you don't get a tougher environment for yeast then that and they powered through. The frozen concentrates are a fantastic base for creative concoctions! I would go 3 cans per gallon though to get good flavor, otherwise it might be just a tad watery (this is personal preference though).

You mention you made wine with lemon. Did it turn out like a mikes lemonade?

Not really. It's not carbonated since I don't have kegging equipment (I bottle condition my beers), so it's more of a wine. It's basically a hard lemonade without the bubbles. Ya know...it may taste just like a flat Mike's...I don't know. Carbonation has such a profound effect. I would guess mine has a bigger punch, both in the alcohol and flavor.

I also just made a "mojito" like wine using a lemon lime base and infusing a whole lot of spearmint. Delicious!

Hi, I am a new member of forum. Would a newcomer be warmly welcome here? Good day you guys!!!



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