Making Wine from Welch's Grape Juice 

I like the easy going delivery of information. No jarring cuts and cheap ways to keep my attention.

This has become my favorite winemaking channel! The delivery is outstanding and the content is always spot on. Thank you for sharing. Cheers!

Always love your videos! Believe or not, here in Europe, specifically in Denmark I found a German brand of grape juice, but made from Italian grapes...and not just any grapes but 100% unfiltered grape juice from a mix of Sangiovese and Montepulciano grapes. No added sugar, no preservatives. Not only that but it was in the eco/bio section of the store, those grapes weren't sprayed at all. Admittedly, it was a bit on a more expensive side with 4.27€ for a liter. That's about $5 per liter, or almost 20 bucks per US gallon. Regardless, I had to have it so I bought 10L and made an amazing dry wine. The specific gravity of juice alone was 1.069 so I barely had to add sugar. I did add wine tanin, oaked it...etc. It's like a fine wine and next month it'll be 1y old. Next weekend I'm buying another 10L and adding honey to it, making a kind of pyment!

Racking the wine with a funnel seems so wild, but I love the loose vibe after all its Welch's.

Bless you! I’ve been wanting a simple Welch’s recipe that wasn’t from Paw Paw’s wine making . Bless his heart and all 😋

Great informative show, looking forward to the next flavor.

Will give that one a Test!

If you use more yeast at the outset, you don't need to add a nutrient like DAP--the yeast is already made, so it doesn't have to go looking for nutrients. So the culture gets a better start. A related concept is adding killed bread yeast as a nutrient for wine yeast.

Keep it good and simple 👌

Great video. Thanks for the less expensive method.

I'm just finishing my Welch's 👍👍ok for beginning 😊

While a big company like welch's is fairly standardized, grapes and nature are gonna do what they want, so the pH could vary, and having strips or a cheap electronic pH tester are worth getting if you don't have one and are looking to get into the hobby, because whenever my brews stall, it's always pH related. *General PSA, not an @*

I have always found that 71b tastes like there is residual sugar after fermentation when there isnt any ,It is like it has more body in the wine .

I was very pleased with making wine of Welch grape juice, which is really of high quality, couple of years back now, unfortunately it kind of disappeared from the Canadian grocery stores. One note, instead of back sweeten it with sugar syrup I actually used the juice itself. I had to hake out a bit anyways in order to make room for the sugar I added, I used dextrose, and also for the over head. Originally it has a OG around 1.050 so it needs a pound of sugar to a gallon to raise it about 40-45 points to around 1.090-1.095, which will result in about 10-11% ABV after the fermentation. I find this wine more pleasing than store bought wines, it tastes as grape like the house made wine my grandparents and my father used to make in Romania, my country of origin, with a light sweet note. Hopefully Welch juice will come back to Canada. Edit: it seems that the Welch has discontinued the concord grape juice.

love your content. what do you think about adjusting PH before fermenting? Extra work?

Did you blend them? Seems to me, you would have a superior concord if you did!

very nice video !

Lol I've got to try that! I literally have Concord grape vines as a roof trellis over out back deck. Question, how do you keep the Japanese beetles off them? I don't want to uses chemicals because we have have 5 beehives on the deck. Any suggestions? Thank you!

Off topic, but you used glass airlocks. Do you prefer those over plastic and why?

Wish I could find some 100% Welch's grape juice here on Vancouver Island......seems like the grocery stores only want to sell us juice that's bastardized with apple juice.

Thanks for the video! I cant find that wine yeast Lalvin Sensy. Im in the UK, maybe its called something different here?

What Yeast would you use for BlackBerry?

If we had a siphon and tubing would it be better to siphon the wine into the racking container instead of pouring, or does it really matter? I’ve heard that you always want to siphon wine instead of just pouring.

Can you provide a link where to get Lalvin Sensy? Thanks

Another way is to buy frozen concentrate at the grocery store and not add the full amount of water, instead of adding sugar to a jug of juice.

I've thought of trying this before. Let's assume some of us are more experienced and can do this in a larger (3-6 gallon) recipe. What sort of things would you do/add to this recipe to make it less of a crowd-pleaser, and more like something that might fool a wine snob into thinking this was more of a premium concord wine?

First!