2 cans (12 ounce each) of frozen Aldi Grape/Peach juice concentrate, thawed
3 cups sugar
1 packet of montrachet or champagne yeast
water to make one gallon

equipment needed (you can buy these at a wine supply store or online for around $30):
2-3 one gallon glass jugs*, (minimum of one can be used, three is better if you want to keep wine going continually)
1-2 airlocks
yeast, red star montrachet or champagne
potassium sorbate
potassium metabisulfate
racking cane, optional but useful!
funnel

Mix the above in a gallon jar. Cover it with a paper towel and a rubber band, or an airlock. Let sit in a warm place at room temperature for 1.5 weeks.

After 1.5 weeks, carefully pour (or better yet-siphon) it into another clean gallon jug, and put an airlock on top. Let sit another week. If you want to start another batch, pour your ingredients into this jug with the yeast on bottom. You can re-use the yeast a few times like this and then get rid of it and start again because it might have gotten contaminated over time.

In one week, carefully pour (or siphon) into another clean gallon jug. Add 1/2 teaspon potassium sorbate and just a pinch (1/20th teaspoon) potassium metabisulfate. Taste your wine and see if you want to add any more sugar to it or if you like it the way it is. If you want to add sugar, boil 1/4 cup of water in the microwave, add 4 Tablespoons sugar and stir it until it dissolves to make a syrup. Add to your wine to taste.

Put airlock back on top and shake jug of wine from side to side several times to degas wine. This lets the co2 out of it. Let sit overnight , if anything has settled out onto the bottom of the jug, carefully pour or siphon it again into a clean jug, and then let it sit for another 24 hours to make sure it's clear. If it's still clear on the bottom, bottle or drink.

Makes 4-5 bottles depending on how many times you tasted it to see how it was doing, and if you added sugar syrup or not.

NOTE: You can make this with other frozen juice too. Don't use bottled juice concentrates unless it says "no preservatives" and you look at the back label and can see it's really true. Otherwise the yeast won't work and the juice will spoil instead of ferment. I'm making a batch right now with white grape raspberry juice, and another batch with frozen lemonade concentrate.

*You can get jugs also instead of purchasing them by going and getting a jug of wine that comes in a jug at the liquor or grocery store, too. Be sure and save the lid so you can store your finished wine.

We had a "Make your own Wine" store here for a while, but the owner's got a divorce and closed it. I made a few bottles! It was fun!

Question. Where do you get a siphon? I'll have to find a wine supply store. Also, do you get that frozen juice at the grocery store or at the wine supply store?

With a photo editing program, you can make your own labels too! My label is still around. It says "Suzi's Cellars"

Thanks and good luck with your next batch! Be sure and tell us how they turn out. The lemonade one is intriguing.

I tried Cranberry, and it is not just dry! It's sour!! I was hoping for Thanksgiving Wine. So, I used the white grape cranberry concentrate, threw in a lb of red flame raisins (they grow the grapes locally for Costco, and sell the raisins cheap at produce stands). Those raisins need to be washed. Straight from the dusty fields! Then I threw in some cinnamon sticks, broken, and some oak chips.

So far this is some pretty sour stuff. It was quite cloudy, but the clouds have gone, and it's a great thanksgiving color! Rusty Orange.

I'll have to tweak it to be good. Maybe time will help it.
Suzi