I made a very good wine from Welsh's concord and added some
elderberries fro a short soak. The wine came out like a beaujolais
with a little too much tannin. It is still resting for its 3rd year.
Tim
>
> > 1). What should you look for on bottled juices or frozen to make sure
> > there are no preservatives in it that would prevent yeast from fermenting?
> > I've heard to stay away from jucie blends also....
>
> If you are in the US, federal law requires listing any ingredients which
> make up more than 4% of the content, as well as ANY preservatives and
> certain other chemicals, no matter what the percentage. Most western
> countries have similar laws.
>
> If potassium sorbate, ascorbic acid, hydrochloric acid, formaldehyde (don't
> laugh --- I've seen it), non-specific "flavour preservatives", or any
> chemicals with which you are unfamiliar, are listed, I would avoid the
> product. If it says "sulfites added" or "potassium metabisulphite added to
> preserve freshness", you can use it, but I would aerate it well (by pouring
> back and forth between two containers, or by stirring vigorously) before
> pitching yeast. And, of course, you wouldn't want to add more sulfite at
> this stage.
>
> I can't think of any reason not to use juice blends, if the blend is
> something from which you wish to make wine --- and no objectionable
> ingredients are listed.