Thanks... I will give this a try. I'll try to produce a sweet wine
from Welch's Frozen Red Grape

On 16 Sep 2003 15:01:15 -0700, (Negodki) wrote:

A.J. Rawls wrote

What stops the wine from fermenting to dryness with 4 cups?????


The recipe calls for:
two 12-oz containers frozen concentrate ~= 300 grams sugar
one 6-oz can of frozen lemonade ~= 50 grams sugar
4 cups of sugar ~= 1.7 pounds ~= 0.77 kilograms sugar
Total sugar ~= 0.300 + 0.050 + 0.77 = 1.12 kilograms sugar

1 gallon liquid ~= 3.79 litres
Brix = 1.12 kg / 3.79 litres = 29.55º Brix
Alcohol = 29.55 x .59 = 17.44% (or if you prefer 29.55 x .57 = 16.84
%)

Red Star Montrechet yeast is only rated as being alcohol tolerant to
about 12-13%, so the ferment finishes sweet --- unless you sugar feed,
in which case you MIGHT achieve as much as 18% (assuming everything
else is "perfect").