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Re: how to make wine with typical new england grapes(concord)?
From: shbailey@knology.net (shbailey)
On Aug 5, 8:38 pm, shbailey <shbai...@knology.net> wrote:
On Aug 5, 11:02 am, rabbits77 <rabbit...@my-deja.com> wrote:
I'd like to try making wine this year.
I have a source of Concord grapes. This is the typical
somewhat tart grape common in new england.
Given that it is not very sweet naturally will it be necessary
to add a second grape variety? Or maybe just a sugar?
Anyone here use these grapes before? How many grapes/volume wine?
Go with Jack Keller for starters
Unless your grapes are very acidic, adding a lot of water is not
necessary. Concord is best finished sweet. Sweetening will cut down
on Jack's recommended aging time.
Jack's recipes are for ~1 gallon.
One caveat to my last statement on acid and adding water. Do you have
the Concord variety, or are you referring to wild v. labrusca
generically as "Concord"? I understand that some New Englanders do.
The Concord variety, being 1/4 v. vinifera, is lower in acid than the
wild v. labrusca. If you have the "wild" version, Jack's recipe with
less fruit and more water might be the way to go.
Stephen
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