Concord is unbearable. I did it, and it was not good. When my taste buds
recover, and my memory finally gets over the Concord experiment, I would
like to try Niagara white someday, I hear it is very good. Add a banana
or two and it even gets better,(to the must)I'm told.

DAve

wrote:
> 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.
>