Not at all, I actually had a hard time trying to find the concentrate. I put together a recipe off of the white grape peach juice and absolutly love the end product. Best wine I have ever had. Here is the exact recipe I used:
1 gallon of Welch’s White grape juice
3.5 gallons of Welch’s White grape peach juice
4 cups of cane sugar
2 pounds of peaches
4 tsp of pectin enzyme
3 tsp of yeast nutrients (DAP)
2 tsp of Nutriferm Advanced (1 tsp added 24 hours after yeast pitch & the second 48 hours.)
5 crushed campden tablets
Yeast: Lalvin 71b
Let this ferment dry & then stabilize and back sweeten to 1.015.
A painting says a thousand words. But a painting while on good mead just looks funny!