How to Make Wine From Welch's Concentrate



Finished Welch's Concentrate Wine


I love to make things from scratch, and I love to have a glass of wine before bed. It was inevitable that the two interests should collide.


When I was researching wine making, I became a bit discouraged. It seemed I was going to need to go all out and buy a $200 kit to make "the perfect wine." Then, I realized, "Hey, I'm not a connoisseur here. I'm a simple, homesteading girl. Let's do it the backwoods way!"


So, I got ahold of Abigail Gehring's Homesteading Handbook, researched some recipes on the internet, and came up with our own way of making wine...this time using Welch's Concord grape concentrate.


It's a long wait to find out if it is going to be a good batch, but it was well worth it. We were pleased with the results.




  • 3 - 11 oz. pkgs frozen 100% grape concentrate, thawed (We used Welch's Concord.)
  • 1 pkg or 2 1/4 tsp. Active Dry Yeast (We used Fleischmann's.)
  • 2 cups sugar (We used C & H.)
  • medium to large mixing bowl
  • Primary Fermenter (We used gallon-sized jar from an antique butter churn and a towel to cover it. Primary fermentation is open-air.
  • Secondary Fermenter (We used an old cider jug and sealed it with tape, because I didn't have a cap. I've purchased some store wine in a gallon-sized glass jug...and cap!...for our next batch.)
  • Storage containers. We used recycled, sterilized wine bottles with screw tops.



Welch's Concentrate Wine Primary Fermentation


Primary Fermentation...the yeast multiplies

  1. Allow the yeast to warm to room temperature if it has been refrigerated.
  2. Dissolve the yeast in 2 cups very warm water. (Not so hot that you kill it!)
  3. In a mixing bowl, dissolve the sugar in 1 cup of very warm water.
  4. Pour all of the contents into the primary fermenter and stir. Add water to fill the fermenter (about 4 or 5 cups, for a total of 7 to 8 cups of water...Leave room for stirring!)
  5. Cover with a towel and secure.
  6. Let it ferment for 7 days, stirring once each day.


(Our wine started bubbling and frothing by the next morning. For the first few days, when I tried to stir it, the wine would almost froth over the top of the container. I just used 1 light stir. After a few days, I was able to stir it a bit more.)



Siphoning Wine


*Siphoning the wine

We siphoned the wine into our gallon jug - which we had thoroughly cleaned with a small amount of bleach water and then soapy water. Matt used some tubing and a syringe to create a siphon.

  1. He put one end of the tubing into the primary fermenter, making sure to avoid the sediment at the bottom of the container.
  2. He situated the secondary fermenter lower than the primary fermenter.
  3. He removed the air from the tubing with a syringe.
  4. When the wine began to flow, he inserted the other end of the tubing into the secondary fermenter.




Secondary Fermentation...the yeast produces alcohol

  1. On day 7, transfer the wine to a closed container.*
  2. Seal the jar and store it in a cool, dark place for 6 weeks.
  3. siphon the wine a second time and transfer into storage bottles. It is now ready to drink or store as you wish!





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