Originally Posted by scorpien222
And also I am assuming that red wine yeast would be best for this ? Do you thing it will need a can of concentrated grape juice or not ?
In the words of Jack Keller: "Choose your yeast as you would choose a tool."
It's true, your yeast choice really depends on what you're wanting for an end product.
If you're wanting a high ABV wine and/or a dry wine, you'll have to go with a yeast with a high tolerance for alcohol, like a champagne yeast. If you're wanting a 14% ABV wine with a softer acid profile, go with 71-B.
Have a look at these yeast profiles & choose one that fits your needs:http://winemaking.jackkeller.net/strains.asp
If it were me, I think I'd probably go with the 71-B, though it will metabolize some of the malic acid & turn it into alcohol, thereby "softening the wine's acid profile.
As far concentrated grape juice, you can certainly add it if you want, it'll add sugar & acid to the must & will add a little more body to the finished wine; but you don't have
to add any if you don't want to & it could still be really good wine. You could do the same sort of thing with chopped raisins.
Hope tis info helps.