Wine Enthusiast wrote:
> I want to know how a strong Welch's wine would taste without syrup/sugar
> added to the juice concentrate and water. How many cans of Welch's
> concentrate can be fermented to dryness in one gallon of wine?

Each can is 11.5 oz. This is reconstituted with 3 cans of water, for a
total of 46 oz. There are approximately 2.8 cans (fully reconstituted)
per gallon. However, as a rule, the must should start out a little
sweeter and a little more acidic than something you would have for
breakfast. So to get the starting gravity and acidity correct without
adding sugar would require more concentrate and less water; the
proportions of which I am not certain.

Regarding how it would taste... I suspect a Niagara made this way would
be tolerable, but perhaps a little foxy. Concord, I think, would be
unbearable.

Greg G.