Hello k-dawg-Donny here from Texas-
This recipe is for use from 1 can concentrate to a 1 gal of water.
add more as to the more you want to make....or just make it stronger.
1 Can Concentrate
Water to 1 gallon
Sugar to S.G. 1.085-1.095
Acid Blend to .65% tartaric
1 tsp Nutrient
1/8-1/4tsp Tannin
1 Campden, crush well
1 pkg Wine yeast (any will do)

Method
All the work of the fruit preparation has been done.
1.Mix all ingredients EXCEPT yeast in primary fermentor. Cover primary.

2. After 24 hrs., add yeast. Cover primary.

3. Stir daily and check Specific Gravity.

4. When ferment reaches S.G. 1.040 ( usually 3-5 days) syphon off sediment
into glass secondary. Attach airlock.

5. When ferment is complete (S.G. has dropped to 1.000----about 3 weeks)
syphon to clean secondary.

6. To aid clearing syphon again in 2 months and again if necessary before
bottling. THE END.

To improve a greater wine taste you can add small amounts of concentrate to
a finished product to give it a a higher quality taste. Example, for every
gallon of wine add 6-8 oz. of concentrate; reduce sugar added by 1/2 lb. and
acid blend by 1/2 tsp.I bought this book around 15 years ago here in
Texas, it will show how to do just about everything that there is to make.
It is named- Winemakers recipe handbook. It is copyrighted in 1975 by
Raymond Massaccesi. You may be able to find it on the web.........Brew on
Donny,,,,,,e-mail for any other help,,,,,,I have been brewing for going on
past 25 years.

----- Original Message -----
From: "k-dawg" >
Newsgroups: rec.crafts.winemaking
Sent: Monday, February 27, 2006 3:08 PM
Subject: frozen grape concentrate


> do any of you expert wine makers have a recipe for this rookie,i have
> the additives and the fermenter and 6 gallon carboy,i allso bought 15
> cans of frozen juice concetrate,i have read up on some recipe's.but i
> would like to have one that someone has already done themselves,thank
> you have a great day.
>