Sugar and Fruit Wines

Well, I have sweetened a port using frozen grape concentrate and that turned out well. I think your plan should give great results. I find apple wine a little thin anyway -- sweetening with an apple concentrate should provide more flavor. Just check your acid levels after you add the concentrate and adjust accordingly.

I have not tried that, but I don't see why it would not work. My only concern would be if you can get enough sugar from the frozen concentrate to get to an appropriate alcohol level without adding sugar. If I've remembered right, I thought I read somewhere that 1 container of frozen concentrate has enough sugar for 1/2 cup.... I've made wine using frozen apple concentrate (+sugar), and I've made wine from fruit (+ sugar). I've also made wine from fruit (+sugar), and added frozen concentrate for body. The biggest difference between making these is the amount of sugar to add per gallon to get to an appropriate alcohol level. With just the frozen concentrate for a 1 gallon recipe, I can add as little as 1 1/2 cups of sugar for a dry wine at about 11% alcohol by volume. For a 1 gallon fruit wine with 1 container of frozen concentrate, I still end up adding 5 cups of sugar to get a 13% alcohol by volume. Maybe I should be asking how much sugar you think is already in the juice? Darlene

The only thing I can think of to watch out for would be the acid. The frozen fruit juices are balanced to give a good acidity for drinking when they are diluted and remain sweet. Your apple wine may come out on the tart side, which may be fine. Just something to watch out for. It would be interesting to know the TA of the starting juice and the TA after sweetening it.

Ray