I've made wine from a bunch of different kinds of frozen 100% juice. I make
it because you can get a pretty good fruity wine while you're waiting for
the other fruit wines to age properly. I usually bottle at 7 months, and
taste at 1 year. For the most part, they are a very tasty wine with fruit
overtones. I've found they taste even better at a 1 1/2 - if I can wait
that long. I don't think I have anything at 2 years old, so I can't say.
Darlene

"Theresa" > wrote in message
om...
> Just curious, for those who have made this before, would you mind
> describing what the final product is like? Does it age well/at all?
>
>
> (Tee Doubleyou) wrote in message
>...
> > Hello,
> > I am making a wine form Welch's frozen concentrate (Concorde). After a
> > vigorous fermentation in primary I racked to secondary and topped up
> > with a red wine. Fermantation stopped and looks like yast are dead.
> > I think that sulfites from the wine were to much for the yast. Is
> > there any way to re-start the fermenation and basically salvage the
> > wine?
> > Thanks for any and all advice,
> > Tee