I have been making wine for years with welches frozen 100 percent concord grape juice. I use pectic enzyme-- add tannin and adjust acidity as needed. Naturally the sugar content needs to be boosted. The cost of welches is gone too high but if you look in the super markest fo other brands they are available-- Preservatives are a key factor-- sorbic acid AKA vitamin C is ok ---just avoid sorbate, I use 3 cans of frozen juice per gallon of water

Remember too....in the juice isle at your local grocer you can find ---Nectar-- of almost any fruit. Now with that said, wouldn't the distillate from that juice fermentation/distillation be brandy??? You bet it would, and way less money than using fresh fruit. I have tried both types and you cant tell the difference in the two hooches. JMHO..