I have made the Niagara by Jack's recipe several times and like it at that
concentration. It makes a nice wine for blending with meads or fruit wines
that need a bit of vinuosity. I do not note any foxiness at that level. If
you concentrate it further it may or may not have foxiness but you will also
be concentrating the acidity and I am pretty sure that you would come up
with something that would noly be good as a sweet wine.

Ray

"Wine Enthusiast" > wrote in message
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>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?
>