I just made a 5 gallon "Welch's Grape Juice Wine" and added used grape skins from my Classic Winery Series Cab I just racked. From one to another. That plus a full dose of proofed Lalvin 71B-1122 and I have air bubbles 30 minutes later in the airlock! LOL.
WELCH’S CONCORD WINE
Started: January 6, 2009
Starting Gravity: 1.093
Yeast: Lalvin 71B-1122
Notes: Added used Cabernet skins from Cellar Classic Winery Kit, one pound of chopped raisins, one ounce of oak chips, 5 pounds of white sugar. 12 cans of 100% grape juice concentrate and enough spring water to make a total of 5 gallons.
__________________ On Deck: Jamil's Extra Special Bitter Primary: Jamil's Special Bitter Kegged and on tap: Jamil's English Southern Brown Ale, Jamil's Ordinary Bitter, Chocolate Stout, Jamil's Stout
any acid blend, or are you going to do that post-fermentation?
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10