• 2 - 11.5oz cans of Welch's White Grape Raspberry Concentrate
• 1¼ lbs of Sugar
• 2 tsp of Acid Blend
• 1/8 tsp of Tannin
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• Enough water to make one gallon
• 1 pkg Red Star Cotes Des Blancs Yeast or wine yeast

1. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and let the sugar water cool down to room temperature.
2. Defrost concentrate and add to fermentator. Add sugar water. Add additional water to bring liquid level up to 1 gallon. Check S.G. Add remaining ingredients except yeast. Cover primary and set aside for 12 hours.
3. After 12 hours, add activated wine yeast and recover primary.
4. When active ferment slows down to an SG reading of 1.020 (about 5 days), rack to secondary (carboy) and fit with airlock. Leave in secondary until wine has completely fermented dry (SG reading of 1.000 or less) around 3 weeks.
5. Rack off sediment into a clean carboy , top up and refit airlock. Allow 2 months for wine to clear. Repeat this step as necessary until wine has cleared nicely.
6. Allow 6-8 months to age before bottling. At bottling time, stabilize with ½ teaspoon dissolved potassium sorbate, sweeten if desired.

• 2 - 11.5oz cans Welch's 100% Frozen Grape Concentrate
• 1¼ lbs of Sugar
• 2 tsp of Acid Blend
• 1 tsp Pectic Enzyme
• 1/8 tsp Tannin (optional)
• 1 tsp Yeast Nutrient
• Enough water to make one gallon
• 1 pkg Wine yeast

1. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and let the sugar water cool down to room temperature.
2. Defrost concentrate and add to fermentator. Add sugar water. Add additional water to bring liquid level up to 1 gallon. Check S.G. Add remaining ingredients except yeast. Cover primary and set aside for 12 hours.
3. After 12 hours, add activated wine yeast and recover primary.
4. When active ferment slows down to an SG reading of 1.020 (about 5 days), rack to secondary (carboy) and fit with airlock. Leave in secondary until wine has completely fermented dry (SG reading of 1.000 or less) around 3 weeks.
5. Rack off sediment into a clean carboy , top up and refit airlock. Allow 2 months for wine to clear. Repeat this step as necessary until wine has cleared nicely.
6. Allow 6-8 months to age before bottling. At bottling time, stabilize with ½ teaspoon dissolved potassium sorbate, sweeten if desired.

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