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Well I finally decided to try this recipe. I don’t know why its taken me so long to do it. From what I’ve read it produces a fairly good wine for a very cheap price and that is right up my alley! Anyway yesterday I went to the store to gather the needed ingredients I did make a few substitutions to the recipe and I ramped it up for a 6 gallon batch. This is the recipe I used from Jack Kellers website.

  • 2 cans (11.5 oz) Welches 100% frozen grape concentrate
  • 1-1/4 lbs granulated sugar
  • 2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • water to make 1 gallon
  • wine yeast

I used 11 cans of Welches grape concentrate (because thats all they had), 1 can of Minute Maid cranberry cocktail, also a Minute Maid fruit cocktail for good measure. Also I substituted for the tsp’s of acid blend with the juice from 4 lemons. Then I added 2 tsp’s of Malic acid. (I didn’t have any tartaric acid or I would have added some of that as well) My last addition was 1 tsp of wine tannin. Oh and a small bag of medium toasted oak chips. The Yeast I used was Lalvin EC 1118. My S.G. came in at 1.100 so that should be good. This morning I checked the must and it is just beginning to start the fermentation process!! We have lift-off!! I don’t think the colour of the wine will be very dark but that is okay as long as it tastes good. I will try to keep this updated as best I can. Perhaps some photos will follow.

So... what do you think? Please leave me a comment or give me a


  • Brian S.: I’m really anxious to know how this type of recipe turns out for folks. I made some modifications and use the non-frozen grape juice. I’ve made two batches of this kind of wine and each time, there is an aftertaste that makes the wine hard to go down.
    For the most part, I’ve followed the same directions as his recipe, except I only added 1 teaspoon of acid blend for the whole five gallons I made.
    One of the representatives at Leeners told me that I should not add any acid blend to this recipe as it is not required - but Jack says 2 teaspoons per gallon - so 10 teaspoons total!
    So, this is what I did for a five gallon batch - which I made back in December.
    - 10 2-liter 100% Welch’s Concord Grape Juice
    - 1 Campden Tablet crushed per gallon (5 total)
    - 5 Teaspoons of Yeast Nutrient (I didn’t add this to my first batch a year ago and it finished fine).
    - 1 Teaspoon Acid Blend (for the whole five gallons - again, I didn’t add this into the batch made a year ago either).
    - 3 Teaspoons Pectic Enzyme (didn’t do the 1 teaspoon per gallon as Jack said - and everything turned out fine. I didn’t use this in the first batch either).
    - 3 Teaspoons of Bentonite that was added to 2.5 cups of very hot water, stirred in, and waited 24 hours to add to the mixture (didn’t do this in the first batch either - but made a huge difference in the clarity of this batch’s wine).
    - 1 packet Premier Cuvee wine yeast (used Montrachet with the last batch)
    - Enough sugar to get to SG of 1.100.
    My whole procedure is outlined on my blog page:
    I’m going to start another batch very soon and let it bulk-age in a Better Bottle for 6+ months. We still have 3.5 gallons of wine left from the previous batch of 5 gallons that was finished on January 9th - so we’ll have that to finish before getting into this next batch. I’m hoping that if the wine is aged for six or more months, this will help get rid of the harsh aftertaste.
  • bob1: Look at his must it is not purple, I have tasted welches white that was ok , needed work no body,it is the purple stuff that has that twangy taste to it, I think even Mr. Keller is even changing his tune to the fact you have to let it set for 2 years. How convenient!! I just dont think I am going to waste the space for 2 years for something I think will still have that same wierd taste in it So I am with you. But the plain white is useful for cooking.
  • Brian S.: I wouldn’t mind trying the white grape juice, but it contains sorbates - which will not allow for fermentation. The 100% concord only contains sulfites.
    What do you folks use for making the white wine - and does it have that same twangy taste?
    Any difference with the formula/additives for the white?
  • bob1: the white does not and frozen does not contain sulphites. none of welch’s is supoused to.
  • WineNot: Hey guys glad to see some interest in this. So far its all going really good. Its bubbling slowly now but thats probably because my basement is a little cooler than usual during the day because I have the furnace off most of the time due to the season change. Oh also bob1, the picture above is just a profile pic from my batch of strawberry wine thats why its not a darker purple. I did use the welches purple frozen grape juice is that a bad thing? Like I said in my original post the I think the colour is going to come out more of a blush type but we’ll see.
  • bob1: oh yes I missed that, it will fall out to a light purple. I even tried the cherry Zin recipe that is out there it will have a twangy taste to it. Just drink some of there grape juice and then drink some from a different grape and you will see what we are talking about.
  • WineNot: Twangy eh? Oh well its going to be my all purpose drinking wine (unless it really sucks). You know the stuff you drink when you dont want to waste a good bottle but still would like to have a glass of wine anyway.
  • BsnTech: I think I’m going to try the frozen Niagara juice to see if that makes a difference. I was reading a forum last night that had 21 pages (about 180+ posts) about this same topic. It was discussed that the Concord juice has that twang flavor that makes it tart - maybe the Niagara won’t have that.
    WineNot - what additives/amounts of sugar and such did you use?
    Another thing I picked up was that if ascorbic acid was added to the juice, the acid blend isn’t needed.
    I tested last night with the wine I made that has the very tart aftertaste. I added a bit of acid blend to it and it seemed to have more of a burn sensation in the mouth - but the tart aftertaste was muted by just a little. I also then added some grape tannin powder and this didn’t seem to make any difference. Lastly, I added just a little sugar to sweeten the wine a bit and this helped a bit more with the tartness of the wine.
    I’m going to start the batch of Niagara - and probably a batch of the Concord juice - very soon. I’m going to let them bulk age in the Better Bottles until we get to the last bottle of wine we currently have (still have 3.5 gallons left). This way it will allow for bulk aging and maybe this will help with the taste somewhat.
  • bob1: The twangy taste in there I think you are on wrong track BsnTech. DGreen thought it was tannin from the concord I kind of agree. I dont think its an acid problem.
  • bob1: One more thing on the acid. If you use 2 can per gal you will not have enough acid. I have heard of using 3 per gal and not using acid.
  • WineNot: I used 2 cans per gallon and added the juice from 4 lemons as well as 2 tsps of Malic acid. Oh and a tsp of grape tannin. Also I added about 3.25 kilo’s of sugar or around 7lbs.
    Where do you get the frozen niagara juice from?
  • BsnTech: How do you know if you have enough acid or not - what kind of measurements did you use to find the right acidity?
    I’ve just purchased a few extra wine-making supplies. Got a pH meter on eBay for $4 - but it is coming from Hong Kong and will take a while to get here.
    Also purchased an auto-siphon, bottle filler, wine conditioner, and some other additives from Dave’s Homebrewing Supplies and those will arrive today.
    Going to see if I can find Niagara in the frozen concentrate today at the grocery store. They have the juice version but it contains sulfites and sorbate - so it will not ferment. The Concord juice only contains sulfites - which is what I’ve always used.
  • WineNot: Well I dont really know if I have enough acid or not I’m kind of just taking a stab in the dark when it comes to that. I guess I should get a pH meter or something like that for future batches.
  • DamageInc.: i have made welch’s concentrates many times. my first batches did have that twang like bob described. but, i have always inverted my sugar since then and there is no twang.
    i have also had wine drinkers taste my 100% concord and they said it taste great. they didnt care for the welch’s grape coctail. they said it taste like a kids juice with
    i prefer 1 can of concord and 1 can of grape coctail per gallon. i have even used the store brand with much success.
    i never use pectic enzyme or bentonite and my wine is clear in 6 weeks. i believe u should never add anything extra u dont need.
    i dont like to use Yeast Nutrient for grape wine either. concord grape juice has everything it needs. the yeast nutrient make the batch ferment too fast in my case. and when it ferments faster the flavor is not as good.
    gl and
  • bob1: When the say it taste like kids juice thats what we are talking about as far as the twang.
  • BsnTech: Good stuff.
    What do you mean by invert the juice?
    I just started a five-gallon batch last night using white grape juice/raspberry/apple concentrate - added 11 12-ounce frozen containers to five gallons. I then had to add 11 cups of sugar to get from SG of 1.050 to 1.100.
  • WineNot: From what I understand invert sugar is just adding sugar to water then bringing it to a slow simmer for a few mins to break down the compounds in the sugar and make a type of syrup. I think you have to add and acid to it as well. Like lemon juice. Then you use that to add to the must instead of just adding the sugar straight in.
  • BsnTech: Nice to know. Maybe I will try that next time. I’ve heard that the professional wine makers use a wine conditioner - which is basically a syrup-mix of sweetening solution - and they don’t just use regular sugar.
  • DamageInc.: inverting sugar for 1 gallon -
    take 1 part water, 2 parts sugar the juice of one lemon and bring to 190F for 25 mins. let cool then add the fruit or concentrate.
  • WineNot: Thanks Damage
  • WineNot: Just a bit of an update. This wine is still in the carboy degassing. I will be testing it out in about a month.
  • BsnTech: Wow - still in the carboy? That is a very long time!
    I still have my batch in the carboy just for "bulk aging" so that all of it ages the same. We still have about a gallon left of the previous batch and once that is gone, I’ll begin bottling up the wine that is in the carboy.
    Really anxious about the newest batch. Previous batches we’ve made the concord grape juice wine using the liquid form in the bottles. This last batch it was made from the frozen concentrate which had white grape juice, apple, red raspberry, and another fruit in it. Initial taste tests were pretty good.
  • Brian Cracker: Concord grapes are grown in a cold climate aren’t they? Which could mean they are very acidic. that could explain why the wine tastes tart, which could mean there is a sufficient amount of malic and tartaric acid in it.
    I have read that adding citric acid to the must before primary fermentation could create an acetic acid problem caused by lactic bacteria fermentation which can lead to disaster.
    Welch’s would make more of a red wine I assume, and citric is better in white and blush wines I believe.
    i wonder if the wine will develop potassium bitartrate crystals if chilled for a night or two in the fridge.
    I would like to know the pH and T.A. of Welch’s 100% Grape Juice to see if acid blend is necessary at all. I don’t think it is, especially before fermentation.
  • B.: Wouldn’t it be better if you used a simple sugar like glucose (dextrose) or fructose (levulose) so the yeast can process it better? I think beet or sugar cane processed granulated sugar is a disaccharide (sucrose), and yeast have to produce enzymes to break the sucrose down into simple sugars.
  • WineNot: Well another update is in order I think. I was hoping this wine would be fully degassed and ready to bottle by now but it has ideas of its own. It seems to be taking its time so I decided to intervene a bit. I shook the living **** out of the carboy a couple times and I will check on it in 2 days. If its still gas filled I will giver the old shake yet again. I did also take a sample taste and right now its pretty tart tasting I’m hoping that will mellow out in time.
  • Grant: Would it be wise to bulk age wine in something like a Better Bottle or any type of plastic?
    I recently bought a 1.75ml bottle of scotch in a plastic bottle, and it had a plasticy taste to it.
    I’ve never bought beer or wine in a plastic bottle before, so maybe plastic isn’t the best option, even though glass can break, is heavy, and glass carboys are expensive. A glass carboy with 5 gallons probably weighs 55lbs.
  • bob1: Yep Winenot that is the taste I was talking about when you first asked about Welch’s Red. It never went away even after over a year. Its a tart twangy taste.
  • DamageInc.: this twang can be very face bending if u use grape coctail instead of 100 pure concord. it can also happen with the pure grape. the speed of ferment will also dictate if there is twang or not.
    once i used pure concord, inverted the sugar and used yeast nutrient just to see what would happen. after 1 month and 1/2 i had some very nice tasting wine according to some wine drinkers. i dont like dry red wine but, they assured me it was right. it wasnt twangy at all. this seemed wrong because a fast ferment causes twang but, a super fast ferment of 100% grape seem to work out perfect in my case.
    i prefer 1 can pure and 1 can coctail per gallon. but, extra attention has to be take to get the speed of ferment right.
  • BsnTech: Grant -
    I bulk age my wine in the large five-gallon Better Bottle. Never had any kind of plastic taste to it.
    Our wine just completed about a month ago. It didn’t really need to take as long as it did, but we did want to "bulk age" the wine until we ran out of our previous batch. It really only aged for a couple months though. I need to start the next batch so it can age a bit. Usually it is best to start your next batch of wine after you bottle up - well, that also depends how fast you drink it! We seem to go through five gallons in about six - seven months.
    Instead of 100% Concord grape juice with this past batch, we used frozen concentrate. We used - I believe - 11 cans of fruit concentrate that was a mixture between white grape, raspberry, apple, and strawberry. The wine is a very light colored pink. It doesn’t have the tart taste AT ALL like the 100% Concord grape juice wine had. However, it does almost seem watery and doesn’t have near the taste - but it has a fabulous smell to it. This will be our new wine going forward. Not to mention - the cost of the frozen juice concentrate was half as much as buying the grape juice. Costs us less than $15 for a batch of five gallons including the concentrate, yeast, and pro-rating for use of additives like bentonite.
  • B.: Here is an e-mail I received from Welch’s when I asked about their TA and pH level of their 100% Purple grape juice, the pH looks good.
    "Thank you for contacting Welch’s.
    Welch’s 100% Purple Grape Juice has a PH level of 3.1-3.4.
    The fruit acids in grape juice are primarily made up of 50% tartaric and 50% malic acids. The total amount can range from 0.4 to 0.7% by weight. (Citrus juices, orange and grapefruit for example, are primarily citric acid and ranges from 0.6 to 1.0% by weight.)

    Welch’s fruit drinks and cocktails contain some naturally occurring fruit acid from the fruit used to make the products. They also have some fruit acid added, generally citric acid, which ranges from 0.25 to 0.6%. The information in the ingredient statement on the label will always be accurate for the product and will help identify the type that has been added. Cranberry drinks and cocktails contain quinic acid in addition to malic and citric acids. The range is from 0.5 to 0.6% by weight.

    In summary, the fruit acid levels in all Welch’s fruit juices, drinks and cocktails range from 0.25% to 1.0% and consist primarily of citric, malic and tartaric acids, or a combination of these. This amount would equate to approximately 0.6 to 1.6 grams of fruit acids in an 8 oz. serving. There is no uric acid in Welch’s products. In all instances we recommend checking with your physician to be certain the products are suitable for your personal needs."
  • WineNot: Well that would explain the strong acid taste in my batch of welches wine. I guess the next batch I make from frozen concentrate will be the white frozen concentrate. Oh well this stuff is drinkable, but its more like an fruit juice with a hint of wine taste. Next time I make it I will refer back to this thread and apply some of the methods that were posted here. Thanks for all your help and hints!! I probably will post some pictures soon. The colour of the wine is quite nice.
  • bob1: LOL thats my experience with it.
  • DR K: In answer to B’s earlier question about the use of simple sugars; the sucrose disaccharide molecule is composed of one molecule of glucose (alpha-D-glucopyranosyl) and one of fructose (beta-D-fructofuranoside)held together by a glycocidic bond on the oxidizing ends of each constituent molecule. Because of this unusual arrangement (most dissacharides bond a non-oxidizing end to an oxidizing end), the sucrose molecule will dissociate into its two constituent molecules in water without the need for an enzyme. Addition of acid (like lemon juice) provides additional hydrogen ions which causes sucrose to dissociate even faster. Tartaric acid which exists naturaly in grapes and their juice will also accelerate the dissociation. Both glucose and fructose are metabolizable by typical wine yeasts. This makes common table sugar perfect for chaptalization.
  • Diverj: I started a batch of welches white yesterday. I watched videos on you tube from bsntech where he added sulffite. I added to my batch. Its now over twelve hours and no signs of fermentation. I looked at the welchs white juice can and it DOES contain I Doubled down on it. Now I have my doubts that this will even begin to ferment. Suppose the term all natural means all natural but........
  • BsnTech: Hi Diverj -
    Funny - that is my video that you watched.
    I have a series of six videos on there. Now, I don’t use hardly any additives when making wine. I just ensure to sanitize everything very well. I do still add the bentonite - but I don’t add anything else in the beginning - other than the fruit juice, water, sugar, bentonite, and yeast. I then let it sit.
    The fermentation typically can take up to 48 hours to start seeing much of any activity.
  • Diverj: Hi, Bsn . Don,t know what to say. You did add sulfite to your concentrate wine in that video. You did not use welchs, however. Everyone says that welchs does not use sulfites because its frozes, however AGAIN, list of ingrediants does list sulfites, had I done my dilegence and read the ingrediants first, I would not have added any more.....hind sight is 20/20. Just hope I did not waste 20 dollars :(
  • Diverj: Just wanted to let everyone know, that my welchs frozen white started showing activity 24 hours in. Was afraid the sulfites would cause a problem, guesses wrong. Usin an infra red temp gun on side of primary did shoe it a little too cool, so for several hours I wraped a heating pad around it to get temp up.
    This is my first batch of wine outside of sixty dollar wine kits, and I needing a white wine but kits are a little I decided to strike out on my own with the welchs white concentrate. its been fermenting now for two and half days.
    I decided on making three gallon batches for myself instead of 5 or 6 gallons because 30 bottles is a bit much for me to consume and smaller batches keep the fun going on a moore consistant basis.....assuming I like this niagre white. I used two cans frozen concentrate per gallon and four pds sugar and should come out with about 13 %ABV
  • bob1: I use the niagra welch’s white concentrate for cooking wine. Its ok having a glass while cooking also. Nothing great but works when you need wine cheaply.
  • jessica: Day 4 of my welchers wine. Tip: The heck with a hose to get it out, look for a big container of say soap that has a pump on it! The baby bubble bath I have was almost empty so I tossed the bottle and washed off the soap off the pump. (i mean Really washed it don’t want the wine to taste like soap blea.) put a straw on the pump tube taped it up tight and pumped out just enough wine for a small glass. Put that glass in the fridge for a few hours with tinfoil on top.
    After got cold I filtered it though a nylon stocking a few times (8) don’t want to drink yeast YUCK. Well I must say I got tipsy last night :D the unfinished wine was sweet and nice. I can’t wait untill the rest of it stops bubbling!! hea i get food stamps and wick so my wine is FREE. lol.
  • bob1: funny you doing white or red?
  • diverj: Just wanted to let you know how my white wine from the welches niagra frozen concentrate was coming along. I was a bit impatient as normal for me when attempting a new project, made a few minor mistakes ‘nature compensated’ and my wine is like what I would describe as amazingly good, one would never know how it started out.
    Spent 7 days in the primary, and as noted earlier took almost 36 hours to start fermenting however one it started we were on a roll. Racked into secondary after one week, the that sit on kitchen table for two maybe three weeks ‘better bottle’ was fancy enough not to look out of place there.
    After two or three weeks racked again, and stabilized fermentation and degassed. Did not seem to have much co2, however. Oly bulk aged for about one impatience got the better of me so I bottled. I made a three gallon batch so I had 15 bottles, plenty for me to drink and give some away if good.
    Another month in bottle opened one ane it was a bit harsh tasting and was a bit dissappointed, nowever, not after a totle 5 months into the life of thos niagra white wine, I tried another bottle and WOW, what a difference. It was good. Still a bit young but I can see how several more months bottlt aging and I do not think anyone wouls be able to tell me its not good stuff. Let a couple peoplr tast it already and everyone has already told me it was good.......this was my first batch from welchs and I was so inspired with it, I just started a 3 gallom batch of welchs concord wine.
  • bob1: As stated above their concord is not as good as the Niagara. I do make the Niagara myself to use as a white wine in the kitchen. I like it good enough I have started 4 vines.
  • bob1: Well My father likes this stuff so I put on some. Using 3 cans per gallon and using 71B, maybe if it ferments out 20 % of the malic it might not be so bad. Added raisin, blackberry and blueberry for tannin.
  • Char: I am looking for an old cold duck recipe from the early seventies where you use frozen grape juice. There isn’t much to the recipe. You put the ingredients in a gallon jug and put a balloon over the top. The balloon fills. This is all I remember. Can anyone give me this recipe?
  • bob1: use 3 cans grape concentrate and 2 cups sugar. Makes 1 gallon
  • Char: what about the yeast and the balloon. I really need the specific recipe please.
  • bob1: Check out this site you can get an airlock and bung for 2 bucks. I would use the 71b-1127 wine yeast.
  • diverj: Would just like to say...I am no wine expert, and certainly just an amateur wine maker at best, even though I have about 8 batches under my belt now, but has any one tried that new wine in a cup called copa di vino that was on shark tank? You purchase it at convenient stores etc. man, that stuff is truly bad. I would put op my worst batch of welches concentrate wine against that swill any day, and think I would win quite handily!
  • saba: I’d like to find out
    how to make wine from fruit at home and my neighbor recommended Awsomic Wine Maker, has anyone tried it? (Have a quick look on google cant remember the place now)?
  • saba: I’d like to know
    how to make wine from raw fruit and my work buddy recommended Awsomic Wine Maker, has anyone tried it? (
  • saba: I’d like to know
    how to make red wine easy and my m8 recommended Awsomic Wine Maker, has anyone tried it? (just google it)?
  • WineNot: Saba post your question in the general search area at the top right corner where it says "Ask your question!" you will get more help that way and start a new thread.

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