Welch’s Grape Juice Wine

• 1 gallon Welch’s grape juice (red or white)
• sugar to raise s.g. to 1.095
• 2 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 pkt Montrachet wine yeast

In a quart jar, activate yeast in Ľ cup of grape juice and Ľ cup of warm water with Ľ teaspoon of sugar and 2 pinches of yeast nutrient dissolved in it. Cover and set aside to develop a vigorous fermentation. Pour grape juice in primary and float a hydrometer in it to determine sugar content. Add sufficient sugar to raise specific gravity to 1.095 (see hydrometer table at http://winemaking.jackkeller.net/hydrom.asp) and stir well to dissolve sugar and assist sulfites (sulfur dioxide) in dissipating. Add remaining ingredients except yeast. Cover primary and set aside 12 hours. Every 2 hours add Ľ cup of grape juice to the jar of yeast starter. After 12 hours, add activated wine yeast and recover primary. When active fermentation slows down (about 5-7 days), transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and set aside 10-14 days to ensure refermentation does not ensue. Carefully rack into bottles and age at least 3 months. [Author’s own recipe]