In making sugarmash for distillation, turbo yeasts with nutrient will
ferment straight sugar water. Even with a 1118 yeast and some good
nutrient, it still can be quite difficult and a long process to ferment
plain sugar water.

A turbo yeast will ferment it guaranteed and it will work fast on anything.
:-) My biggest worry might be that the fast ferment might strip some of the
finer character that a fruit juice might provide.. just like a 1118 could
strip some charater as opposed to using other yeasts.. however, loads of
people still use 1118 in regular winemaking and it's not entirely
undrinkable either.. so I think turbo yeasts could potentially be used in
this sort of winemaking as well.

I also wonder about the acid level perhaps not being quite right with the
concentrates as opposed to fresh juice.

LG

>Hello,
> Just wanted to update those who were interested in making wine out of
>frozen concentrates other than Welch's. I have tried making wine out of Old
>Orchard 100% frozen fruit juices. Yesterday, I opened a bottle of Apple,
>Kiwi, Strawberry made in December 2002 at about 10% Alcohol. I was very
>happy with it - light, fruity smooth taste.
> The only problem I've had with making wine from these Old Orchard frozen
>concentrates, is that they are sometimes difficult to get to finish
>fermenting to dry - they sometimes stick. I've had better luck adding yeast
>nutrient to the regular recipe, or treating the must like a regular fruit
>wine by fermenting in my plastic primary bucket, rather than in a glass jug
>with airlock & bung. My feeling is that Old Orchard puts something in their
>frozen concentrates which Welch's doesn't, but I'm not sure what it might
>be. Anyway, the wines are worth trying, and I'm definitely going to make
>this one again. I have an Apple, Strawberry, Banana wine, and an Apple
>Raspberry to try in the next month or so.
>Darlene
>Wisconsin USA