DAve Allison > wrote in
:

> 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.
>>
>

Peach-Mango sounds yummy. I know the wife would like that one! I made a
delicious hard cider with "Zieglers Brand" apple cider and a couple cans of
"Seneca Brand" frozen apple juice and some sugar and dry wine yeast.