Originally Posted by ejr
i found the 5 gallon at walmart but none of the frozen concentrate, also id like to know what kind of flavor the apricots give it and how much to use?
Here is what I used to make my 6 gallon batch of WGPA:
11 of the 1/2 gallon jugs of Walmart 100% White Grape Peach Juice
5 of the 11.5 oz cans of Welch's 100% White Grape Peach Frozen Juice (found at Fred Meyers)
2 of the 46 oz cans of Western Family Apricot Nectar (found at cash and carry)
4-1/2 tsp of Pectic Enzyme
Covered the carboy with AL foil overnight, and pitched Latvin D47 the next day with 3 tsp of yeast nutrient.
SG ended up at 1.000 after about 3 weeks when I added 4 oz of corn sugar and bottled.
Recently found the last bottle, which was about 11 months old, and it tasted much better that the early bottles, which were still good. Next time I'd probably leave it in the carboy a couple of months longer.
The Apricot, from my understanding, adds more of a "peachy" flavor once fermented. This did have a nice peach tone. One person did say that it tasted like "artificial" peach flavor, but no one else made that comment.
These do pack a kick, three bottles would do me in. Your mileage may vary.