Burch,
I am from Holland (Europe
) so I can not inform you about the brand.
But reading the posts here and on other forums lots of people use Welches.
Making wine from juice can be very rewarding if you use good winemaking
practice:
- Look out that there are no presevatives are used
- Measure the acidity
- Measure the starting SG of the juice.
Add some pectine enzyme, sugar to the desired level, acid to the desired level and then add some yeast and you should be fine. Stir tthe must vigorously to bring some oxygen into the must which will be needed for yeast grow at first.
I would suggest to add sulphite afther the first racking as the juice will be pasteurised.
But if you want you can add some sulphite right away.
My first wines ever were made from juice and they turned out well.
Luc