pulpfiction32

Recipes 

So last year i planted 3 seedless concord grape vines, with the intention of

a true homebrew. But now Im not sure im up for this I have no idea about

crushing grapes, should they ferment on the skins. I know i still have a few

months before the grapes are ripe so im trying to have a plan so im

prepared. so any tips or literature on the subject would be great help

gregbathurst

Recipes 

White grapes are normally crushed before fermentation but you can just stomp them with your feet and ferment for a few days with the skins if you can't borrow a press. After primary ferment you can take off the free run juice and ferment as any normal home made wine.
It is vital with grapes to get a wine hydrometer or even better a refractometer to test the sugar level, you want a minimum of 18 or preferably 20+ brix before you pick.

medic_35057

Recipes 

Try this link. Has a lot of good information to get started with.
The Winemaking Home Page