I just recently started this wine based on Jack Keller's recipe and
since there are many posts on the topic I thought I would share my
experiences with making this one. I'll start by stating that this is
the first wine I've made, I've been brewing beers for 10 years, making
wine is much different than brewing beer.

I started with two 11.5 oz cans of welches white grape raspberry 100%
juice concentrate and added 3 cups of white table sugar, yeast
nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
with the sugar dissolved in a quart of boiling water for a total
volume of 5 liters, the starting gravity was 1.084, I rehydrated and
pitched one packet of Lalvin K1-1116 yeast which according to lalvin
has tolerance of 18% which I read after I pitched and got concerend
that it would end up way too dry since I was looking for something
semi-sweet. After 8 days I racked to secondary and took an SG
reading, it was 0.990, since I was curious I tried some like I always
do with beer at every racking, it was yeasty, and quite hot, but the
finish was very fruity a little tart and a tad sweet, I know it's got
at least 2 months to go, but from what I tasted after 8 days, I'm
pretty excited about this wine, it's dry but fruity and sweet enough
to my tastes, of course you have to get past the yeasty smell and the
hotness of the alcohol first which I'm assuming will tame down as time
goes on, I'll continue to post my progress as I do additional rackings.