Just getting into this wine making thing after a few years of beer making.
This is what I'm throwing together tomorrow based on the original recipe:
7 cans of purple grape juice concentrate
2 cans of white grape juice concentrate (edit: couldn't firnd this concentrate, used only purple grape juice)
2.5 tsp pectic enzyme
2.5 tsp yeast nutrient
3/8 tsp wine tannin
1 oz oak for 21 days
water to 2.5 gallons
some sort of wine yeast (edit: used Lalvin K1V-1116, it's all I had)
I've decided to just skip the extra sugar entirely and replace it with all concentrate. Also, I think I'll leave out the acid blend since I'll be using more juice. Otherwise, I'll be following the directions exactly. I've worked out that it should theoretically reach an OG of 1.105, but we'll see for sure when I whip it up tomorrow!
Edit: Wine came out at 1.095 OG, feremented in primary for 5 days to 1.005. Transfered to secondary for several days until terminal gravity of 0.997. Racked on more time and stabilized, also added some light toast oak to age wine for about a month. Plan on fining with gelatin, letting it work, then racking once more before bottling. Upon tasting it I'm really surprised at how good this is, it reminds me of a young Cabernet.