I use frozen concentrates from the grocery story quite a often. You may not
end up with an exquisite wine, but you can really work with them and tweak
them and the results can be pretty tasty. I have 3 batches of wine
fermenting and one of them has frozen juice concentrates used in it as the
base. I just use stuff I can get at my local grocery store.

Batch 1 "Apple Raisin Wine")
I mixed 3 frozen Apple juice, 2 lb. chopped raisins, 2 lb. sugar and a pinch
of yeast in a plastic bucket. Then add water to just over 1 gal. total.

Batch 2 "Honey Raisin Wine")
I mixed 3 lb. of honey, 1 lb. white raisins, 2 lb. sugar and a pinch of
yeast in a plastic bucket. Then add water to just over 1 gal. total. This
batch has been fermenting and bubbling like wild for 2 weeks now. The
alcohol level has to be getting up there. I hope the yeast can survive the
Alcohol enough to reduce most of the sugar.

Batch 3 "Sweet Lemon Tea Wine")
I just made up this wine; not sure what it will taste like. I brewed up some
STRONG black tea. Then, I pealed the yellow off of 4 large lemons with a
potato pealer. I squeezed the 4 lemon's juice into the tea, added 2 lb.
sugar, the yellow skin from the lemons I pealed off and 1 cup of chopped
white raisins. I mixed it all in a plastic bucket then added water to just
over 1 gal. total. Once it cooled to room temp. I added a pinch of yeast. I
just started it last night, it should start fermenting today.

I leave the must in the bucket with a towel over it stiring once a day,
until the fermentation slows (about 5 to 10 days normally). Then I siphon it
into a
gallon jug with a bubbler (you can make one with a thin hose sealed to the
top of the jug and put the other end in a cup of water). I let it ferment
until the bubbles slow to one every minute and a half or one every 2
minutes. Then I siphon it into bottles a cork. Or just drink it.

Yeast: you can use the dry yeast you get from the grocery store. I have used
it, but the alcohol level is lower and you can taste the yeast. I bought a
packet of dry yeast from a wine supply store. They always say to add 1/2 to
1 spoon of yeast to make your wine, but I just add a very small pinch. It
seems to add a day, sometimes 1 day and a half, but then the fermenting just
takes off. I have been using that small packet of yeast (intended for just
one batch) for 2 years now. I just keep is sealed and in my kitchen
refrigerator. Yes....... I am cheap!

Later,
John

"p k" > wrote in message
nk.net...
> Thought I should mention that my favorite chess opponent makes a sort of
> wine with the cheap supermarket house brands of orange juice that is real
> tasty. Sort of like a weak screwdriver... Ithink he just mixes up the
> concentrate and forgets to put it in the fridge, but I have tasted it many
> times.
>
> any comments?
>
> pk
>
>