Erroll Ozgencil wrote:

> Ray Calvert wrote:
>> Niagara makes quick and it goes over the hill
>> quick. Don't expect to age it a year.
>
> Dar V wrote:
>> I think its a matter of individual taste
>
> I like Concord and Niagara at one year better
> than at a few months. If I'd never seen Ray's
> comments, I'd be confidently telling people that
> these wines need about a year before they're
> ready. Maybe it really is just a difference in
> taste, I always chalked it up to that in the
> past, but now I wonder if we're making it
> differently. I usually use whatever brand of
> grape concentrate is on sale, so a lot of my
> "Welch's" wine is made with Old Orchard juice.
> I've used both, and never thought there was much
> difference, but who knows? Going over my notes,
> I'm a little surprised at how much I varied the
> recipe before settling on the one I use. I've
> tried everything from no additional acid to 1.5
> tsp/gallon, which is what I use now.
>
> Ray, if you're using less acid than I am, maybe
> that makes it drinkable sooner. It might also
> explain why it doesn't age as well.
>
> Erroll
> www.washingtonwinemaker.com

My experience is the same as Ray's. I titrate to
get the acidity in the range for a white wine and
adjust accordingly and still think the Welch's
Niagra from frozen juice goes down hill after 6
to 8 months. Obviously others have different
experiences and or taste.