2 replies to this topic

[HokieTrismegistus]

From concentrate. Essentially the plan is to boil some water, add specific amount of sugar, add frozen grape concentrate from the can, cool, ferment. Anyone else ever try this?

[MyaCullen]

don't forget nutrient

[MyaCullen]

There's a reason you can't buy concord wine.

yes you can, look in the kosher section

 

I've made some decent Concord wines, they are what they are, they are more a fruit wine than a true "wine"

 

I usually get Concords free from folks who otherwise let them go to the birds, after they have frosted at least once, the sugar content is about 16%, Using 8 lbs to the gallon, I destem by hand and crush by hand, then I add sugar, water, sulphite and nutrient.  I try to get up to about 1.090 SG.  I leave the covered primary for 36 hours before pitching something like Montrachet.  I punch down the cap twice a day for 1 week, then press out the pulp. Rack to 6 gallon glass at 1.030.  Rack again to 5 gallon glass when below 1.000. Titrate for acid and adjust if needed.  Rack again in 1 month, top with water.  Rack again 3 moths later, Stabilize, and back sweeten to taste.  Bottle and age 6 months minimum.

 

It ain't Cabernet, but, it ain't that bad

Edited by miccullen, 17 November 2014 - 07:25 PM.