Welch’s White Grape-Cherry Wine

• 2 64-oz bottles of Welch’s 100% White Grape-Cherry Juice
• 14 oz finely granulated sugar
• 1/4 tsp pectic enzyme
• 1/2 tsp acid blend
• 1/8 tsp powdered grape tannin
• 1 tsp yeast nutrient
• Lalvin RC 212 wine yeast

Pour one bottle of the juice into a 4-liter jug and then add the sugar, pectic enzyme, acid blend, tannin, and yeast nutrient. Stir the juice very well (6-8 minutes) until all sugar is dissolved, then add the second half-gallon of juice. The jug will not be full. Add the activated yeast and cover primary with a multi-layered paper napkin or towel secured by a rubber band. Set aside three days, then remove covering and seal with a bung-airlock. When all fermentation ceases and wine clears, rack into a 1-gallon jug, add one finely crushed and dissolved Campden tablet, and top up with cherry or white wine. Refit airlock and set aside 2 months. Rack, stabilize and sweeten to taste or bottle dry. If sweetened, allow another 2-3 weeks under airlock before bottling. Wine may be enjoyed after only two months in bottle. [Author’s own recipe]