"I always used Welches frozen 100% concord grape juice because it had no yeast killers in it. They use vitamin c and sorbic acid as preservatives. Sounds like the same thing to me.

We started yesterday.
My formula is to use 3 cans per gallon to give it extra body. I stopped using Welches when it went to over $3 per can. We found a couple of super market brands with the same ingredients. I have a 7+ gallon batch working now. We took an SG reading and determined we needed a bit over 7 pounds of sugar to get a 14% potential alcohol. I started a starter bottle with Lalvin EC1118.
We treated it with pectic enzyme then added the sugar. I splashed the water onto the side of the fermenter as i filled the bucket with the sink hose so the yeast would have the needed oxygen to populate the juice before going into the anerobic stage. I checked the temperature--it was 70F. We treated the juice with yeast nutrient, energizer and hulls then pitched.
Its fizzling nicely. wednesdan ill transfer to the 7.5 gallon carboy under air lock.


I never leave the settled yeast behind on the initial transfer. After the ferment is finished, i'll siphon off from the lees then add a clarifyer and siphon off again. ill degass, stabilize and back sweeten some at that point. making a nice label and bottling will follow.

Peach wine from fruit and

sangeovese red from a kit on the apron."

It is not problem if you are going to leave the yeast after the process of fermentation because as far as I know, yeast is one of the ingredient and it helps to produce and added more. However, most yeasts are reproduce by mitosis and some of them are called simple process due to budding.