I had a friend give me 16 cans of seneca frozen concentrate apple juice. They were all fresh to date. I decided to use them in a batch of wine . This was about a month ago. I racked it today and it doesnt smell like my normal wine at this point. Its kinda like a spoiled fruit smell but its not spoiled if u know what i mean. Any of u ever tried ur hand in wine making with a caned concentrate. Im normally a fresh yard raised fruit wine maker.
Did you take gravity readings before pitching yeast and after a month? What yeast did you use?
Did the concentrate contain any major preservatives? Not sure how this would create spoiled fruit flavor, but it would have a major impact on fermentation.
