3 frozen 100% grape juice concentrate


1/5 packet of redstar yeast



1.5 pounds of sugar



all makes one gallon

Is that red or white grape concentrate? I've tried both. I had great luck with the white and not as much with the red. I think the red needs a little bit of time to chill out but man, I miss that batch of white wine I made with grape juice. I added a little bit of raspberry concentrate, just a little bit, to give it a tiny bit different flavor and color and it was excellent. Thanks for this recipe.

I AGREE THAT THE RED GRAPE JUICE CONCENTRATE IS NOT THE BEST BUT WHITE IS EXCEPTIONAL I ENJOY THAT MUCH MORE THE RED ALMOST TASTES SOUR EVEN WITH GOOD YEAST AND SWEETEND WELL AND WHATS REALY GREAT ABOUT THIS RECIPE IS ALL THE INGREDIENTS CAN BE PURCHASED AT ANY FOOD STORE. THATS AWSOME! GLAD YOU ENJOYED IT.

I make many of my wines from off the shelf grocery store juices. Frozen, or in the jug. Also mix and match with frozen berries etc. Have you tried Welch's blackcherry/concord grape? I think that may be my next wine.

Thanks for your input on the forum.

W#hat about the sorbates in the white frozen concentrate?

gman714 wrote:W#hat about the sorbates in the white frozen concentrate?

I limit my off the shelf juices to those without sorbates. I have noticed that most white grape juices have sorbates while many of the reds contain none. Some of the apple juices pasturize their juices. That is OK. The pasturized juices will tend to throw a pectic haze but time and pectic enzyme will help that problem.

All that said, some people have tried the Welches with sorbates and claim they have gottem some fermentation although it has turned out very sweet. I have never tried the juices with sorbates knowing that sorbates do pose a problem in fermentation. Some people have claimed that the red grape juices don't have the best flavor. I try to blend them with other fruits plus the acid does have a big affect on how the wine turns out. When using the concord juice after a couple of months monitor the acid very closely and try to make sure it is not above .60%. I actually prefer my wine at about .55% acid.

I have found a very good use for that white grape juice. At the very end if I need to back sweeten, lower the alcohol content etc. I add my sorbate then add some white grape juice. Helps to sweeten slightly and also lowers alcohol. Works for me.

Thanks Wyo Wino
I just hear so many people tell me they make great white wines from Welchs frozen white concentrates. I don't see how that is possible.

For a good cheap wine and VERY tasty.....tea wine. When my daughter gets tired of a certain tea she drinks, I take the bags (8) and make a great tea wine. I make 3 bottles dry, and sweeten 1 1/2. Both are excellent.