Avoid anything that has potassium sorbate in it. I'm sure there are other perservatives as well that should be avoided, but nothing comes to mind.
In the past, I've used the 100%juice welch's concentrate. Make sure it says 100% juice on it. You want to avoid anything that has "high fructose corn syrup" in it. Some may contain high levels of sulphite and/or potassuim sorbate which will inhibit yeast activation. Watch out for those. However, sulphites can blow off in about 24 hrs. with some vigorous stirring...then add yeast. Although I haven't done them in quite a while, I've made the following with tremendous success:
white grape raspberry white grape cranberry white grape peach concord (was good for a concord, but I don't like the foxiness)
Usually 10 cans plus about 4lbs sugar yield 5 1/2 gallons of must that will give around 12.5% potential alcohol. Dissolve the sugar in boiling H2O first and make sure the must cools down! Good luck!
Mark L. Buffalo-Niagara
If you are in the US, federal law requires listing any ingredients which make up more than 4% of the content, as well as ANY preservatives and certain other chemicals, no matter what the percentage. Most western countries have similar laws.
If potassium sorbate, ascorbic acid, hydrochloric acid, formaldehyde (don't laugh --- I've seen it), non-specific "flavour preservatives", or any chemicals with which you are unfamiliar, are listed, I would avoid the product. If it says "sulfites added" or "potassium metabisulphite added to preserve freshness", you can use it, but I would aerate it well (by pouring back and forth between two containers, or by stirring vigorously) before pitching yeast. And, of course, you wouldn't want to add more sulfite at this stage.
I can't think of any reason not to use juice blends, if the blend is something from which you wish to make wine --- and no objectionable ingredients are listed.
I made a very good wine from Welsh's concord and added some elderberries fro a short soak. The wine came out like a beaujolais with a little too much tannin. It is still resting for its 3rd year. Tim
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