the alcobongo I will use only concentrate with noting in it that retards spoilage.
It's always the same the cheaper juices uses chemicals to stop it going off the more expensive ones tend to use the natural fruit sugars. What I do now is read the the labels and if it doesn't contain crud like sodium benzoate etc then it should be possible to ferment it ?
Doug
I'll go with the champers yeast then it sounds posher to begin with
