Here are two wine making recipes to get started.

EASY FROZEN GRAPE JUICE CONCENTRATE WINE

2 cans (11.5 oz) 100% frozen grape concentrate (white or purple)

1-1/4 lbs granulated sugar

2 tsp acid blend

1 tsp pectic enzyme

1 tsp yeast nutrient

water to make 1 gallon

wine yeast

Over medium heat, bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients EXCEPT yeast. Cover with napkin fastened with rubber band and set aside for about 12 hours. Add activated wine yeast and redo the cover with a napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up, and refit airlock. Wait an additional 30 days, stabilize, sweeten if desired, and rack into bottles. Finish the aging process.

STRAWBERRY WINE

3 ½ to 3 ¾ lbs. strawberries (fresh or frozen)

2 lbs. sugar

1/2 tsp pectic enzyme

1 pkg wine yeast

1/4 tsp tannin

1 tsp acid blend

1 campden, crush

1 tsp yeast nutrient

Frozen strawberries should be allowed to thaw completely. If using fresh strawberries, use strawberries that are fully ripened but not moldy. Wash and drain the berries using nylon straining bag, then mash and strain juice into primary fermenter. Leave pulp in straining bag, tie top, and set in primary fermenter.

Stir in all other ingredients EXCEPT yeast. Cover primary and allow to sit for 24 hrs. Add yeast and replace cover on primary fermenter.

Stir daily and press pulp lightly to help out extraction. In about 5 days, strain juice from bag. Siphon off any sediment into clean secondary fermenter. Attach airlock. In about 3 weeks fermentation will be complete. Siphon juice off sediment into clean glass container. Re-attach airlock. Once juice is clear (check every 2 months), bottle and allow to age.