Larry, there are kit makers in here, and there are fresh fruit makers in here. Then there is me! I am working on my 26th batch of wine, it is from frozen concentrate, so I fit into the "other" catagory.
My answer is why bother? I have made lots of wine from these concentrates and whenever you see sorbate, sulfites or anything else but abscobic acid, you are taking the risk of not being able to get a ferment going.
The mistake alot of people make is buying these juices and they are actually a "cocktail" and most only contain 15 or 20 percent juice.
Now, don't get me wrong, some nice wine can be made from these frozen juices but be sure you use 100% juice. I like the "Dole" brand or the "Old Orchard" brand. I am currently making an ""old orchard" apple, passion, mango.
be sure to use 100% juice. I seen the Welches White grape the other day and I almost bought some, but it was the cocktail, right next to it was the 100% juice, same grape.
I wouldn't even mess with it. Mix it up and drink it. Usually "good" juice here is about 2 dollars a can, and you want to use 3 per gallon. So even at best we are still looking at 6 skins per gallon, plus sugar.
Fresh fruit here is outrageous so almost always I use these frozen concentrates. And they will work fine. Just make sure they are 100% juice and read the labels. If it says anything about sorbate, sulphite or antything else with a name longer than 8 letters stay away from it for making wine.
I'd sure be happy to pass along some tips I have learned from using these. If you want.
Troy