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Can I Use Welch's Grape Juice To Make Wine?

Posted on August 4, 2015 by Ed Kraus There have been 34 comment(s)

Welchs Grape JuiceHello Kraus,

I would like to know if wine can be made from Welch's grape juice that you buy at your local grocery store if you use yeast and go through the process of wine making? Will the Welch's grape juice ferment into wine?

Hello Curtis,

As a beginning winemaker, using Welch's grape juice is a great way to learn how to make your own wine. The resulting wine may not necessarily be prize-winning, but it will be well worth the effort.

The really neat part about it is you can make a few gallons of grape wine without having to worry about crushing the grapes and dealing with using a grape presses. You will still need, however, regular wine making materials such as wine yeast, yeast nutrient, wine tannin, etc.

You can use other brands besides Welch's. The main thing to remember is that the grape juice can not have any preservatives that would interfere with a fermentation. Examples of these would be: sodium benzoate or potassium sorbate. All of Welch's products are fine for fermentation.

Here's a basic Welch's grape wine recipe. It is for making one gallon. If you want to make 5 gallons, just times everything by 5, expect for the yeast. Each packet of yeast is good for 1 to 5 gallons of wine:

Welch's Grape Juice Wine Recipe (1 Gallon)
2- 64 oz. Welch's Grape Juice
1/2- lb. Cane Sugar
1- Package of Yeast (Red Star Montrachet)
1- Teaspoon Yeast Nutrient
Shop Wine Making Kits3/4 - Teaspoon Acid Blend
1/8 - Teaspoon Grape Tannin

If you prefer, you can use Welch's Frozen Concentrate, you can do that as well. Just reconstitute the Welch's concentrate with water as the directions from Welch's indicate, and start from there.

You can follow the 7 Easy Steps To Making Wine that are listed on our website. We also have other wine recipes you can use with these Easy Steps on our Wine Recipe Page.

This should be all the info you need to make some Welch's grape wine. If you have any other questions just let us know.

Happy Wine Making,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

This post was posted in Wine Making Blog, Wine Making Recipes

34 thoughts on “Can I Use Welch's Grape Juice To Make Wine?”

  • William Tate

    I have made wine from Welche`s grape juice and It seem to be better , or at least for me , if you use some water instead of all juice , but thats just me .

  • Terry Hinely

    I've been making wine for over four years and when fresh fruit isn't available I use Welches frozen Concord or White grape juice and the wine is awesome. We also make a wine we call Grapple, it's 12 cans grape juice and 4 cans Senica 100% apple juice. We add enough water to make five gallons. It usually ends up around 12% alcohol with a full body favor. Everyone thinks it's great. We follow the recipe in your supply book and we have never had a problem.
    I would also like to thank you for your informational newsletters. They answer a lot of my questions.

    • Sherry McNelis

      Your Grapple wine sounds really good. I would love the recipe, material and directions. I made wine years ago and was disappointed. Don't want to waste time and money. It seems a lot of people like the Welch's recipe for 5 gallons. I would appreciate your time, Thank You!!

  • Glen Smith

    I use consentrated Grape juice, for red and white wines. I use 2 gallons grape juice with three gallon of water and 10 lbs of sugar. I use the campten tablets (crushed) at the begining of fermentation, and potassium sulfate to stop fermentation from starting again when ready to bottle.

  • justin lemons

    MR. Hinley, how much sugar did you use in the recipe you posted, if you don't mind me asking.
    thanks, justin

  • Greg Howard

    For 5 Gallons: I use 10 Large cans 100% grape juice Welches Concord, 6-1/2 pounds sugar, 1 package wine yeast, 5 teaspoons acid blend, 3-3/4 teaspoons pectic enzyme, 5 teaspoons nutrient. During the aging process I have used Amarican oak chips for the dry wine and it comes out great. For a sweet wine I do not use oak chips and I sweeten the wine up to 1.012 SG. I have taken first place in the red grape catagory in county competitions.

  • myron

    Can the ph be ajusted on wines after fermentation is complete. Just wondering if this would take some of the harsh bite flavor from some wines.

  • Customer Service
    Customer Service August 4, 2015 at 11:51 am

    Myron, yes you can adjust the pH after the fermentation. Just be sure that the wine is degassed and void of any CO2 gas, as this can through off any pH readings you take.

  • Barb Larie

    We just had 3 double size bottles of Strawberry blow their corks. My husband didn't realize they had begun to work again, and needless to say we had a mess to clean up in the kitchen. We put the rest of the unopened bottles, back into a carboy. I am thinking maybe we should just add some other fruit, and start another 5 gallon. But maybe we should just let it finish. He thought it was done, because it was beautiful, and clear, and so nice to taste. But after about a month in the bottles, it obviously was not finished. I have been making wine with the same recipe for 20 years, but have never had this problem before. Any suggestions? Thanks.

  • Dan Stote

    I first made wine using Welche's grape juice in 1961 under my dorm bed at Mt. Alison University in New Brunswick ,a totally dry residence. I have made wine from all sorts of fresh and vegetables and kits. You can make most wines better by using some fresh juice with tannin and never adding water. Naturally you have to manage the fermentation well. Even a Costco kit on sales can become a superior wine. Try elderberry or blueberry juice in the mix.

  • Brian Pouncey

    I am getting a kit for my Christmas present. I really enjoy wines made with the muskadine grapes. Do you know of where I can order the grapes or the juice?

  • Customer Service
    Customer Service August 4, 2015 at 1:15 pm

    Brian, we do not offer fresh grapes, but we do offer over 200 different grape concentrates specifically for making wine. You can find them at the following link:

  • Customer Service
    Customer Service August 4, 2015 at 1:41 pm

    Barb, what you are doing to the wine now is the best way to go about handling this situation. Let the wine finish the fermenting, and then re-bottle. For future batches, the best thing you can do is purchase a wine hydrometer. This will allow you to know exactly where your fermentation stands before moving forward with bottling.

  • Angie Lewis

    I just bought a wine making kit. Any good suggestions for making wine for the first time for a newbie??

  • Customer Service
    Customer Service August 4, 2015 at 2:39 pm

    Angie, the best advice I could give you is to go over the article, "The Top Ten Reasons For Fermenation Failure" that is listed on our website. By know about these 10 potholes you will be able to avoid them.

  • Dish

    How & when do you degass the wine in a 5 gallon carboy


    l would like to make a red sweet wine with alcohol around 12% using a consentrate grape juice or mixure. Can somebody recommend. Thank you

  • customer Service
    customer Service August 4, 2015 at 4:21 pm

    Dish, you normally want to degas the wine after the wine has completely cleared and has been racked (siphoned) off the sediment. The simplest way to do this is with a degassing paddle, but you can do it through agitation then the addition of Campden tablets. The sulfur from the Campden will help to drive the CO2 gas from the wine.

    Degassin/Mixing Paddle:

  • customer service
    customer service August 4, 2015 at 4:59 pm

    Alvin, you can use the wine recipe above to make the wine. If you have a concentrate just reconstitute it as directed on the package it came in. To get to 12% alcohol you need to use the "Potential Alcohol" scale on a wine hydrometer. The more sugar you add before fermentation, the more alcohol you will end up after fermentation. There are limits to this depending on high the wine yeast can ferment. The wine will end up dry initially. You will need to add sugar to sweeten it, just before bottling. It is important that you also add Campden tablets and Potassium Sorbate or a re-fermentation could occur in your wine bottles. For more info on this you might want to take a look a the following article on our website:

    "Making Sweet Wines"

    Wine Hydrometer:

    Campden Tablets:

    Potassium Sorbate (Wine Stabilizer)

  • joey feb.19

    I just startd my own batch of store bought grape juice 64oz/1.89litres.
    I put in a fast actiny yeast pk n took out. A cup of juice then put in a cup of sugar am I doing this rite??

  • Bob Wangen

    I just wanted to make one gallon of wine and the Welch's Grape Juice Recipe worked great. I'll be doing this one again!

  • Alan F. Harper
    Alan F. Harper August 4, 2015 at 7:05 pm

    I use Welch's Grape Juice to Top Off after I Rack . I never add water. My wine has always had a rich flavor.

    • Michele

      Do you use bottled Welches to top off after siphoning or the concentrate. If concentrate do you reconstitute it first?

  • Dan Stote

    Glad to see your comments on wine from Welch's grape juice! I first did this in 1960 under my bed at a dry University residence. My wine making has advanced a great deal since then. However I still make a little Welch's grape juice wine to use for top -up when making full bodied red table wine. Were I live no one has made a excellent red wine from grapes grown in this location. There is not enough heat in Oct.. Elderberries and blueberries make fair good wine. This is especially true when blended with something like red currant wine to add a little character. Elderberries have special health benefits and we all know about blueberries.

  • chuck hummel

    dear Ed, I started a batch with the welchs 100% concord juice. I mistakenly used lalvin D-47 yeast which is intended for white wines. what will the outcome be? thanks for the info.

  • Customer Service
    Customer Service August 4, 2015 at 9:29 pm

    Chuck, many people will not notice anything because the difference is somewhat subtle. But the wine will taste a little more crisp and clean... a little less berry and a little more tropical fruit.

  • Ken Nelson

    For Greg Howard posted 9/4/2012, you say you use 3-3/4 teaspoons pectic enzyme in 5 gallons. As I read the instructions on this website for pectic enzyme, the recommended usage is 1/8 teaspoon per gallon. Can you clarify (no pun intended) the huge difference in amount added?

  • doug reynolds

    hi folks, I've been making wine from frozen concentrates doe decades, so easy and so good. Welches white grape peach and white grape raspberry with a little peach or raspberry flavoring mixed in prior to bottling. outstanding and so easy! I like sweet wine so I use 14 cans of juice, 8 pounds of sugar, and the other ingredients mentioned above.

  • Chuck

    I have a question. I am making the 5 gallon batch. I forgot to adjust the yeast nutrient, acid blend, and grape tannin. I pitched my yeast last night. Is it too late to add the remaining ingredients?

    • Ed Kraus

      Chuck, no it is not too late to add the remaining ingredients. Go ahead and add them now and the fermentation will progress normally.

  • Mismost

    Curtis, I have made wine from Welch's Grape juice and it was ok...just ok.

    At $2.50 a half gallon x 12 for a six gallon batch = $30.00 for the juice.

    That's roughly the same price as Kraus's canned concentrate and those are made from wine grapes. Check out the wine ingredients/ canned concentrates at the top of this web page.

    Just a thought.

  • Steve bragg

    I've been making wine from welches juice for years, and in my opinion it makes fantastic wine.i use 6 32oz bottles of juice and 3 32oz of water it makes 5 gal's all my friends love it. If you want the receipt. E mail me at

  • Robin

    Hi I have a de-gassing question. Are you supposed to de-gas all wines? Gotta say I love love love your site and all of the great information you make available!

  • Gil Effertz

    I have to laugh. Years ago - the first time I made wine - probably 1965, there was a chef on KFI, LA (Mike Roy) who gave out the following recipe - 1Qt Welch's Concord Juice, 1Qt CranApple Juice, 1Qt water, and 4 cups of sugar, and packet of wine yeast. I tried it several times and it was a really pleasant wine, though very sweet. After the first batch I started cutting down on the sugar and it was even better. Didn't use any of the nutrients, acid blends, etc. at the time. Thanks for bringing back some fond memories.

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