Which makes 15 bottles as seen below. This was something to keep all my glassware busy during the "off" season, and it worked just fine. The neat thing is, this blush started life as Welch's frozen grape juice concentrate - 2 cans dark Concord, 6 cans white grape, water, sugar, tannin, acid blend, pectin enzyme, and Montrachet yeast. Save for the lack of serious sediment, it behaved exactly like other wines I've done before during the fermentation and clearing process. It finished as semi-sweet, with just a hint of Concord fruitiness. Now I'm really tempted to try a white wine from frozen concentrate.