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My initial guess was the Campden tablet's SO2 was the culprit and hunting around for similar stories I found this on a home brew forum: http://www.homebrewtalk.com/showthread.php?t=267418 Observations in this thread would seem to fit with what you have experienced.


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Grape skins have wild yeast on them that will, in time, ferment the grape juice. Depending on the particular blend of yeast on your grapes, you may get complete fermentation, or the yeast may have low alcohol tolerance and the fermentation will halt before all the sugars have been consumed. Yeast contribute to the flavour profile of the wine, and ...


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Here is my simple recipe for home-made wine using readily available ingredients. - 2 cans frozen grape juice concentrate - 2 cups sugar - 1 pkg Lalvin EC-1118 wine yeast (beer/wine shop or internet) Follow instructions for rehydrating yeast on package. While waiting on yeast, pour both cans of juice concentrate into a 1 gallon container and add sugar. add ...



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