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Welch's grape juice wine with sulfites

The prior thread about this is no longer on my news server, and I haven't found a site with an archive* yet; sorry for digging this back up. I recently got some frozen welch's white grape juice concentrate. It's the kind made from Niagra grapes. In the ingredient list, it mentions sulfites. I recall reading that this is a problem, but can be overcome.

I might not be recalling this correctly, but the yeast will be destroyed/deactivated by the sulfites; but a hearty, strong, and numerous yeast starter should overpower this. Is this what I should do?

Jack Keller's site doesn't have a mention of how to handle the sulfites. That was the site that was mentioned in the prior discussion.

Reply to
Adam Preble
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Jack's recipe is here:

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I don't believe the "Sulfiting Agents" listed on the Welch's Frozen White Grape Juice container are a factor in fermenting this wine. I have never had a problem with yeast making this wine... I do primary fermentation in a bucket these days to prevent overflow because fermentation is sometimes too vigorous for starting in a carboy.

I do not use a yeast starter for this wine... I simply dump dry yeast on top and a healthy ferment starts within hours.

I have heard of some people having stuck fermentations with the Welch's Frozen Red Grape Concentrate (Concord)... I have never had a problem with it.

Later, A. J. Rawls Anchorage, Alaska, USA

Reply to
A. J. Rawls

I believe you are thinking of Sorbate in the concentrate. Sulfites probably won't cause any problems. Even if the concentrate has a high ppm, you will dilute it before fermentation and yeast can tolerate significant SO2 levels.

Andy

Reply to
JEP62

Hello, I have had some problems with getting Welch's frozen concentrate to ferment, but I agree with the A.J., that sulfites wouldn't be enough to hold up fermentation. I'm not sure what the problem is, but I have had success once I was aware that it could be a problem. Anyway, I don't ferment in a closed container/w/bung & airlock anymore, I put all the ingredients in my 2 gallon glass fermentation bowl and cover with plastic. The key to getting the must to ferment completely is oxygen, and stirring the must 2 times a day, just like you would if you were fermenting a must with fruit. I do use Montrachet yeast, which is a fast working yeast, but there are some other hearty yeasts out there. I just pour the yeast on top of the must. I also watch the must a bit more than others and check the SG to make sure the wine does & continues to ferment out completely. Darlene

Reply to
Dar V

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