Originally Posted by hmmmbeer
I'm looking at making a batch of apple wine out of the over flowing freezer. I am finding plenty of recipes to make it but I was wondering if I would throw off the taste if I put more cans of frozen apple juice and less sugar (thinking of the OG more so than anything else)? Any advice would be greatly appriciated.
No, not really. I mean, the yeast only see sugar as sugar, so don't care where it comes from. Since apple juice has a lower OG than pure sugar, you'd have a lower OG than if you boosted the fermentables with sugar.
I like to use apple juice or cider, and a little tannin and acid blend. It makes a really good wine! You could even try apple raspberry wine with those 100% juice concentrates if you're feeling adventurous!