\nWelch’s, or most any brand, of white grape juice is made from Niagra grapes. These aren’t considered wine grapes, and there’s a good reason for that. Still, with proper wine making technique, you can make a crisp dry white from concentrated frozen grape juice that is surprisingly good.<\/p>\n
Here’s what you’ll need for a 1-gallon or 5-gallon batch. When I create a recipe for 1-gallon of wine, I aim for 1-gallon of finished wine<\/em> without the need for additional wine to top up. That means my 1-gallon recipe will make up about 1.5 gallons of must. Similarly, my 5-gallon recipe will yield over 6-gallons of must. Other recipes yield the same volume of must as the expected volume of finished wine. They assume that you will top up the batch with similar wine that you have on hand – that approach drove me nuts when I was starting out! The catch is that you’ll need to have extra containers on hand when you rack. For a 1-gallon batch, plan on having two wine bottles and two beer bottles to hold what doesn’t fit in the 1-gallon jug. For a 5-gallon batch, a 1-gallon jug, a half-gallon jug, and a wine bottle should do it.<\/p>\n\n\n
\n Ingredient<\/strong><\/td>\n 1-Gallon
\nquantity<\/strong><\/td>\n5-Gallon
\nquantity<\/strong><\/td>\n<\/tr>\n\n 12 oz can frozen grape juice<\/td>\n 3<\/td>\n 12<\/td>\n<\/tr>\n \n Sugar<\/a><\/td>\n 1.3 lb (600 g)<\/td>\n 6.25 lb (2.8 kg)<\/td>\n<\/tr>\n \n Water<\/td>\n 1 Gallons + 1 Pint (4.25 L)<\/td>\n 4.5 Gallons (17 L)<\/td>\n<\/tr>\n \n Pectic Enzyme<\/td>\n 1.5 tsp<\/td>\n 6 tsp<\/td>\n<\/tr>\n \n Diamonium Phosphate<\/td>\n 1.5 tsp<\/td>\n 6 tsp<\/td>\n<\/tr>\n \n Tartaric Acid<\/td>\n 2 tsp (10 ml)<\/td>\n 9 tsp (45 ml)<\/td>\n<\/tr>\n \n Tannin<\/td>\n 0.25 tsp<\/td>\n 1.5 tsp<\/td>\n<\/tr>\n \n Yeast<\/td>\n 1 packet<\/td>\n 1 packet<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n