Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Concord wine question and what I just did

Reply
 
LinkBack Thread Tools
Old 12-28-2007, 01:36 PM   #1
sTango
Dunwich Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sTango's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Nashville, Tn
Posts: 202
Default Concord wine question and what I just did

So, I made about 4 gallons of concord wine last year. Steps were as follows:

1. Picked and washed the grapes
2. layered them with sugar in a bucket
3. topped with water
4. let ferment for 3 months
5. racked for 6 months
6. bottled

you'll notice there are no measurements or gravity readings. what the hell was I thinking? lol...i have no idea.

then we bought a bottle of concord wine and taste compared ours to it.

ours was much fruitier and sweeter.

my wife didnt like it (too sweet) but i liked it so we kept it bottled for about 6 months.

now, being a more brave brewer than I was then I decided to open a bottle and get a gravity reading and WOW it was 1.040.

so I decided to make it drier mostly because I want my wife to enjoy it too. I like it like it is. maybe im just weird.

I opened all 12 bottles left and poured them into a carboy. I added a packet of Montrachet yeast yesterday.

So, what I believe will happen is that it will begin fermenting at some point and slowly get drier. I dont know what the abv is now, but I can tell you that it is already pretty strong.

i figuire if it doesnt ferment out much drier because of the current abv then can i water it down, or will that ruin it?

__________________

Its not the beer that gets ya!.

Primary 1: air
Primary 2: Apfelwine #1- 6 gal (9-10)
Primary 3: Hodgepodge Wine (13)
Secondary: Innsmouth Pale Ale (BB IPA)(12)
Secondary 2: Benischewitz (w1) (home grown concord wine)
Kegged/Bottled: Leaky Tap Braggot (8) Kegged/ Miskatonic Chronic (BB Holiday Ale)(11) Bottled/Providence Stout (7) Bottled/Honey Brown Ale (6) Bottled

Wines (Bottled)
Chianti (w2)(kit),Reisling (w3)(kit),


Next Up: Newcastle, Hobgoblin, Old Speckled Hen

sTango is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 01:39 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,285
Liked 4266 Times on 3106 Posts
Likes Given: 816

Default

Well, if you already have a ver high ABV, it won't ferment down any more. Still, it might go again if you didn't stabilize it before. If you water it down, it will taste watered down. If you like it, though, that's great!

You could make some Welch's Concord Grape wine, but don't add extra sugar to it (it only takes about 30 days) and mix them. That might be easiest!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 01:41 PM   #3
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 16 Times on 15 Posts
Likes Given: 1

Default

I've never been a big fan of concord grape wine... give me Vincent or give me death! HAHHA!

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 02:52 PM   #4
sTango
Dunwich Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sTango's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Nashville, Tn
Posts: 202
Default

Quote:
Originally Posted by YooperBrew
Well, if you already have a ver high ABV, it won't ferment down any more. Still, it might go again if you didn't stabilize it before. If you water it down, it will taste watered down. If you like it, though, that's great!
I looked at it this morning and there is the telltale ring of bubbly foam on the top a couple of inches from the glass which leads me to believe that something is happening.

If it doesnt ferment anymore, I can just wait for the yeast to drop back out
and then re-rack and bottle, correct?
imga0697_1.jpg  
__________________

Its not the beer that gets ya!.

Primary 1: air
Primary 2: Apfelwine #1- 6 gal (9-10)
Primary 3: Hodgepodge Wine (13)
Secondary: Innsmouth Pale Ale (BB IPA)(12)
Secondary 2: Benischewitz (w1) (home grown concord wine)
Kegged/Bottled: Leaky Tap Braggot (8) Kegged/ Miskatonic Chronic (BB Holiday Ale)(11) Bottled/Providence Stout (7) Bottled/Honey Brown Ale (6) Bottled

Wines (Bottled)
Chianti (w2)(kit),Reisling (w3)(kit),


Next Up: Newcastle, Hobgoblin, Old Speckled Hen

sTango is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 02:57 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,285
Liked 4266 Times on 3106 Posts
Likes Given: 816

Default

Yes, you could rebottle. However, this time I'd use some stabilizer just because you don't want it to start refermenting in the bottle.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 05:16 PM   #6
WOP31
Feedback Score: 0 reviews
 
WOP31's Avatar
Recipes 
 
Join Date: Feb 2007
Posts: 1,332
Liked 8 Times on 4 Posts

Default

You could try adding beano, that will break down any sugars and ferment it out the rest of the way. but it will completly ferment out, so you may need to go and back sweeten it. I had a concord that started out at 1.090 and fermented out to a .998, talk about dry. i picked up a bottle of grape extract from the local winery/HBS (16oz i think) and used that and a 1/2 pound of sugar to back sweeten 4.5 gallons after i stabilized it. It came out good but a little too sweet for me, next time i would not use the 1/2 lb of sugar just the grape concentrate.


Cheers

__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet
WOP31 is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 06:25 PM   #7
sTango
Dunwich Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sTango's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Nashville, Tn
Posts: 202
Default

Quote:
Originally Posted by WOP31
You could try adding beano, that will break down any sugars and ferment it out the rest of the way. but it will completly ferment out, so you may need to go and back sweeten it. I had a concord that started out at 1.090 and fermented out to a .998, talk about dry. i picked up a bottle of grape extract from the local winery/HBS (16oz i think) and used that and a 1/2 pound of sugar to back sweeten 4.5 gallons after i stabilized it. It came out good but a little too sweet for me, next time i would not use the 1/2 lb of sugar just the grape concentrate.
Cool. Thanks for the info. I think I am gonna let it go for a couple of weeks and then test it. If it hasnt moved I may do that.
__________________

Its not the beer that gets ya!.

Primary 1: air
Primary 2: Apfelwine #1- 6 gal (9-10)
Primary 3: Hodgepodge Wine (13)
Secondary: Innsmouth Pale Ale (BB IPA)(12)
Secondary 2: Benischewitz (w1) (home grown concord wine)
Kegged/Bottled: Leaky Tap Braggot (8) Kegged/ Miskatonic Chronic (BB Holiday Ale)(11) Bottled/Providence Stout (7) Bottled/Honey Brown Ale (6) Bottled

Wines (Bottled)
Chianti (w2)(kit),Reisling (w3)(kit),


Next Up: Newcastle, Hobgoblin, Old Speckled Hen

sTango is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 09:16 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,285
Liked 4266 Times on 3106 Posts
Likes Given: 816

Default

Well, I'm no chemist, but I don't think Beano would help you here at all. The sugars you have are fructose and sucrose and are fermentable. Beano (Alpha Galactosidase Enzyme) breaks down complex carbs, and you don't have any in the wine. I think that would be a big mistake.

Hopefully, fermentation has restarted and will finish up without any more problems.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
blueberry concord wine??? Rhys79 Wine Making Forum 5 09-25-2010 03:13 PM
Black Cherry-Concord Wine: Batch #24 jkpq45 Wine Making Forum 25 06-12-2010 06:00 PM
Concord Grape Wine Rhys79 Wine Making Forum 17 10-09-2009 02:59 AM
I just bottled my first concord wine and gulped down some... estefano Wine Making Forum 2 12-11-2008 07:36 AM
concord wine VermontFreedom Wine Making Forum 4 10-31-2006 03:46 PM