Requested Recipe:

The name most associated with grape juice in America is Welch's. Welch's grape juice is either Concord (red) or Niagara (white). This juice is sulfited to prevent fermentation in the bottle and may be difficult to start fermenting, but it can be done. It is much easier to use Welch's 100% Grape Juice Frozen Concentrate, as it does not contain sulfites. However, the recipe below contains instructions for building up a fermentation that should overcome the sulfite problem.

• 1 gallon Welch's grape juice (red or white)
• sugar to raise s.g. to 1.095
• 2 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 pkt Montrachet wine yeast

In a quart jar, activate yeast in ¼ cup of grape juice and ¼ cup of warm water with ¼ teaspoon of sugar and 2 pinches of yeast nutrient dissolved in it. Cover and set aside to develop a vigorous fermentation. Pour grape juice in primary and float a hydrometer in it to determine sugar content. Add sufficient sugar to raise specific gravity to 1.095 (see hydrometer table at http://winemaking.jackkeller.net/hydrom.asp) and stir well to dissolve sugar and assist sulfites (sulfur dioxide) in dissipating. Add remaining ingredients except yeast. Cover primary and set aside 12 hours. Every 2 hours add ¼ cup of grape juice to the jar of yeast starter. After 12 hours, add activated wine yeast and recover primary. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and set aside 10-14 days to ensure refermentation does not ensue. Carefully rack into bottles and age at least 3 months. [Author's own recipe]