http://winemaking.jackkeller.net/reques65.asp is where I got my Grape
Juice from concentrate (frozen) recipe. Ascorbic acid shouldn't be the
concern but preservatives is clearly not wanted. I used Welch's Frozen
Concord and have a 1 gallon going now for 2 weeks. I plan on
taste-testing the PH instead of using a kit, cause I haven't gotten one
yet (still new at this, have done two 6 gallon kits of reds (shiraz and
pinot noir) and 6 gallons of cranberry from juice and whole crans. The
best advice I got from anyone was "try it" on anything that is organic
(making wine of it) and "taste it" since you know what you like.

that's my input. Anxious to read other advice to you on this subject.
I'm getting 2 gallons of pasturized apple juice next weekend in Ohio
from an orchard and plan on making it into apple wine.
DAve
p.s. eying Mango after that.

Pat Kennedy wrote:
> I would like to make wine from juice I can buy in the store. I
> understand I would need brands that are 100% grape, orange, apple, etc
> juice. I think I also understand that I would need to add sugar to adjust
> the sg. to about 1.090 for a medium table wine. Is that correct?
>
> Of all the juices I see (frozen or fresh), most contain ascorbic acid or
> vitamin C. I do not wish to use juices containing calcium or other
> additives.
>
> My main concern is is the ascorbic acid "OK" in the juice and/or do I
> need to make adjustments in the amounts of acid blend (if needed) or would
> I have to compensate by using just one or two types of acid such as
> tartaric or citric acid to get the proper balance.
>