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I have a similar recipe fermenting now in a 1 gallon Carlo Rossi wine jug. I use Welches 100% grape juice with only ascorbic acid added.

I use a wine yeast but Fleischmans active yeast works fine. But I would suggest investing in a $3.00 fermentation air lock from Amazon or the local home brew store and at the end of the fermentation period its really better to siphon the wine off of the sediment in the bottom to a new jug and then return the airlock and let it sit for 4-6 weeks

One other tip is to add tannin which really improves the flavor. For a gallon of wine steep one black tea bag in one cup of boiling water for 5 minutes. When it cools pour it into the wine mixture. You will not taste tea. Do not use spiced tea or Earl Grey. Just regular old Kroger or walmart black tea bags.

For anybody interested in trying it here is the Welche’s grape juice recipe. It turns out like a dry red concord grape wine. You can back sweeten it with more sugar or honey after fermentation if its too dry. If you back sweeten store it in the fridge so it doesn’t start fermentation again.

1 gallon fermentation jug
1 fermentation airlock
2 large plastic bottles of Welch’s 100% grape juice
4 ounces of white sugar
1 packet of yeast
1 black tea bag

Dissolve sugar in a portion of grape juice then fill a 1 gallon jug with the sugar solution and grape juice. Add 1 cup of brewed black tea for tannin. Leave 3-4 inches of head space in the bottle to allow for fermentation bubbling. Add yeast packet and stir it into the juice. Put cap on nug and add airlock.

Let the wine must sit for approximately 14 days or until there is no activity in the airlock. (Just let it sit for 14 days)
After 14 days siphon the wine off of the sediment into another jug, return the airlock and let sit for 4-6 weeks. You can taste test as you go along. Back sweeten as necessary.