"Darkginger" > wrote in message:

> These are the two things I'm having trouble getting hold of (living in the
> west of Ireland). The recipe I'm using specifies 3 pints of grape juice
> concentrate - how concentrated is your average concentrate? I can buy
grape
> juice, and was wondering whether an increased volume of this would do as a
> substitute? Also - any ideas where I could get hold of some ammonium
> phosphate, or failing that, what I could use as a substitute? I have a
drum
> of plain 'yeast nutient' but don't know if that would do the job.
>
> The recipe is C.J.J.Berry's (First Steps in Winemaking) one for 'Golden
> Dynamite' if you're interested!

Standard fruit juice "concentrates" in the UK and US are reconstituted with
3 parts water to 1 part concentrate. Thus, you can use 4 pints of juice in
place of 1 pint of concentrate (in your recipe you would use 12 pints of
juice), and reduce the water accordingly (in your recipe, you would use 1/2
gallon water, rather than 2 gallons).

However, you should be able to find frozen grape juice concentrate in the
local supermarket, and it will probably be cheaper than fresh juice. In
either case, ensure that no preservatives other than metabisulphite have
been added (especially sorbate).

Additionally, your local homebrew shop should have grape concentrates made
specifically for winemaking, and di-ammonium phosphate (DAP). Depending on
the brand, "yeast nutrient" may be DAP, or it may be DAP and additional
vitamins and minerals. Either way, it should work fine in the recipe.