I too ran into the same problem with concentrate wines fermentation
ending too quickly. The result, as Dar V has mentioned, is that they
never seem to ferment out and end up being too sweet. When I look
back, I realize that these were one gallon batches fermented solely in
a one gallon jug. This is one method as suggested by Jack Keller's
site. I am wondering if maybe I am covering the top too tight and
therefore not allowing sufficient air in during the initial 10 days or
so before I attach the bung and airlock.

(Irene) wrote in message . com>...
> Hello all,
>
> I did a little R&D on the issue of stuck fermentations, as several of
> my former associates were having one of those sugar-and-water kits
> come out stinking badly. They were sweet and tasted like bad
> cider...when they should have been dry and neutral.
>
> Anytime any must looks like it might be sticking (stays muddy but no
> other signs of fermentation), give it a good stir every day. Of
> course it needs to be in the primary with a wide mouth. I left the
> spoon in and used a big trash bag as a cover--never had any trouble
> with wild yeasts.
>
> This works with icewine as well as any must with either high alcohol
> or high acidity. Many commercial juices are adjusted at the factory
> for constant TA as the natural TA will vary with crop and type of
> fruit: read the labels if you really want to know.
>
> Also, since even the (wlo alcohol) wine coolers are fermented very
> effectively in buckets, why would you even try to do a primary
> fermentation in a jug? You can get one gallon food grade plastic
> pails for those smaller batches. Yeast is definitely a living entity
> with a need for fresh air...like all of us...
>
> Good luck this year--Irene
>
> "Dar V" > wrote in message >...
> > 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