Welch's Concord via Jack K.

I make this for my wife. She likes it, I "can drink it". I would love one day to know what Jack K means when he says his friend makes a "killer wine" from niagra.....does he mean killer good or killer strong??! Or both!

Enjoy your wine and thanks for sharing

Sean

I think you will be even more impressed with the Niagara. It makes a great blending wine to imporve country wines. Oh, the Niagara makes quick and it goes over the hill quick. Don't expect to age it a year.

Ray

I don't know about that... we had a bottle of Niagara last evening that was just over 3 years aged and seems to have aged well -- really crisp, good fruit, good finish.

Maybe a fluke, but I won't be in too much hurry to drink up later batches.

Bart

Bart, Ray and I have discussed this before...I think its a matter of individual taste. I like quite a few of these wines from frozen juice concentrate, when they are older too. The Niagara at 3 years is probably older than I've ever let mine age, but I have let some of mine go to two years (the apple and Apple-cherry). I do agree with Ray that some of them do go downhill...I did a strawberry,apple,kiwi frozen mix which didn't taste as well at 2, but fine earlier. I guess I'd always keep the thought in mind and taste along the way, so you don't end of with a bunch of bottles which you don't like. Darlene

I like Concord and Niagara at one year better than at a few months. If I'd never seen Ray's comments, I'd be confidently telling people that these wines need about a year before they're ready. Maybe it really is just a difference in taste, I always chalked it up to that in the past, but now I wonder if we're making it differently. I usually use whatever brand of grape concentrate is on sale, so a lot of my "Welch's" wine is made with Old Orchard juice. I've used both, and never thought there was much difference, but who knows? Going over my notes, I'm a little surprised at how much I varied the recipe before settling on the one I use. I've tried everything from no additional acid to 1.5 tsp/gallon, which is what I use now.

Ray, if you're using less acid than I am, maybe that makes it drinkable sooner. It might also explain why it doesn't age as well.

Erroll

My experience is the same as Ray's. I titrate to get the acidity in the range for a white wine and adjust accordingly and still think the Welch's Niagra from frozen juice goes down hill after 6 to 8 months. Obviously others have different experiences and or taste.