I'm making 6 gallons of wine from welch's concentrates (6 white grape
and peach, 3 white grape, 1 white grape and pear, and I forget what
the rest of the mix was exactly, my notes aren't here with me). So, I
emailed them to find out about whether the concentrates are
standardized to a specific pH, TA, etc, as I thought they probably
would be for consistency sake.

So I got a reply, and here it is:
"Thank you for contacting Welch's.

Welch's product formulas and manufacturing procedures would include
standards
for brix and pH for each product made by our company. This ensures
consistent
flavor and quality.

We appreciate your interest in our products."

They also snail-mailed me two coupons for their juices, so email them
if you're planning to make a wine from their concentrates and save
some cash. :-)

My batch is bubbling away right now, and will be ready for
secondary...whenever I bottle the apple cider that's sitting in my
only 6 gallon carboy.

So, where was it?? Made some apple/grape from an off brand & had to
add acid to bring it up to spec. Went to top it off & bought some
welches grape juice, checked the acidity & it was already there. The
difference in the 2 surprised me but next time I make "juice wine"
I'll use welches as it saves the step of adjusting the ph.

(PA-ter) wrote in message . com>...
> So, where was it?? Made some apple/grape from an off brand & had to
> add acid to bring it up to spec. Went to top it off & bought some
> welches grape juice, checked the acidity & it was already there. The
> difference in the 2 surprised me but next time I make "juice wine"
> I'll use welches as it saves the step of adjusting the ph.

Where was what?

> Where was what?

The acid level of the welches juice. Was it ready for use or did you
have to do any adjustment??

"evilpaul13" > wrote in message
om...
> I'm making 6 gallons of wine from welch's concentrates (6 white grape
> and peach, 3 white grape, 1 white grape and pear, and I forget what
> the rest of the mix was exactly, my notes aren't here with me). So, I
> emailed them to find out about whether the concentrates are
> standardized to a specific pH, TA, etc, as I thought they probably
> would be for consistency sake.
>
> So I got a reply, and here it is:
> "Thank you for contacting Welch's.
>
> Welch's product formulas and manufacturing procedures would include
> standards
> for brix and pH for each product made by our company. This ensures
> consistent
> flavor and quality.
>
> We appreciate your interest in our products."
>
> They also snail-mailed me two coupons for their juices, so email them
> if you're planning to make a wine from their concentrates and save
> some cash. :-)
>
> My batch is bubbling away right now, and will be ready for
> secondary...whenever I bottle the apple cider that's sitting in my
> only 6 gallon carboy.

I notice they do nto give you the values, only tell you they have standards.
It would be interesting if some people measured them and published them. It
would be usefull to all of us. Next time I start a batch I will try to
check it.

Ray

(PA-ter) wrote in message . com>...
> > Where was what?
>
> The acid level of the welches juice. Was it ready for use or did you
> have to do any adjustment??

It was low by about the amount the 2 tsp suggested in Jack's recipe
suggests. Which makes sense because they're standardized for
consistency.