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Re: how to make wine with typical new england grapes(concord)?
From: speek@ioa.com (Steve Peek)
"rabbits77" <rabbits77@my-deja.com> wrote in message
news:9aba$4c5c30c1$40779ac3$10122@news.eurofeeds.com...
On 8/5/2010 9:38 PM, shbailey 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.
Interesting...this looks like just about enough info.
I am confused about one point in his directions.
This line:
If 1.000 or lower, rack into clean secondary and reattach airlock.
Rack again after 2 months and again after additional 2 months.
"rack and rack again" is just moving from one glass vessel to another
every two months, right? Why?
The idea is to get the wine off of the sediment. The sediment consists of
grape parts and yeast cells both live and dead. Deteriorating sediments can
produce some "off" flavors and besides, we all want clear wine.
Steve
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