I made this wine twice last year -- first as an experiment and then because I like it. Like the Welch's White Grape and Raspberry Wine, it is more of a social than dinner wine, although it goes well with a light lunch or fruit salad. It is easy to make and indeed could be made stronger, using more of the concentrate. However, it serves my purposes well as is. If you use more concentrate, use your hydrometer to determine the sugar requirement. I sweetened the finished wine to 1.006.
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 total and pour into primary. Add remaining ingredients except yeast. Cover primary and set aside 12 hours. Add activated wine yeast and recover. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [Author's own recipe]
My thanks to Alice Forman for this request.
