Haven't made anything in a while and since I thought I'd try something on a budget that I've seen some decent reviews for, a Welch's grape juice wine. I was at the store and planned on getting Welch's juice (in the jug) but the generic brand right next to it was like half the price. Bad idea?
Anyway the concord grape juice has no preservatives, I bought some white grape juice also, and it does have potassium meta-bisulfite listed. I didn't know it and I only looked at the concord, assuming they'd be the same (mistake). I bought 6 jugs of concord and 2 jugs of the white grape. So my questions are:
1) What is the likely hood of slow to stuck fermentation using a small amount of juice that has K-Meta in it?
2) I was actually thinking of doing a Blackberry-Concord wine but the prices of frozen berries were like $5 per pound, but I can get them at work cheap. What If I add 10lbs of frozen blackberries, would you notice that flavor much compared to the concord?
3) The generics didn't specifically state Concord and Niagara grape juice, like the Welch's brand did. Again I was assuming since they are the popular choice for juice. Think that's a problem?
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