"Do you have any recipes to make wine at home from
frozen concentrated juice or bottled juices such as welches
grape juice?" Name withdrawn
In a previous posting of this recipe, I said, "I haven't made a frozen grape concentrate wine yet..." and then added that the recipe was given to me by a friend who uses it exclusively to make killer wine. I have since made this wine, but had to greatly reduce the amount of sugar the original recipe called for. A reader made the wine using the original recipe as published and achieved a starting specific gravity way too high, just as I did when I made it. I have since called the originator of the recipe and found he was making a very sweet, high-alcohol wine. This is not what was originally implied and so I have therefore modified the recipe to make a 12%-13% alcohol wine.
There are numerous Welch's frozen juice products. This recipe calls for either the Welch's "Juice Maker's" 100% Frozen Grape Concentrate or the Welch's 100% Frozen Grape Concentrate from Concord Grapes. You could also use Welch's 100% Frozen White Grape Concentrate from Niagara Grapes.
A word of warning is in order. Welch's is a very fine company and delivers, in my opinion, a very good product. But 100% grape concentrate means you concentrate the grapes you get. Thus, the natural sugar content of one batch of juice may differ from that of another batch just as grapes vary from year to year and vineyard to vineyard. Reconstitute the juice and measure the specific gravity of your juice with a hydrometer. Then use the table at http://winemaking.jackkeller.net/hydrom.asp to determine if the amount of sugar called for in this recipe is too much, too little, or just right for your juice. You should, in fact, do this with every recipe, as the natural sugar in all fresh fruit varies to some extent.
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author's adaptation of a friend's recipe]
My thanks to the requester for this request.