Originally Posted by Photopilot
While not known for its fine wines grapes grow well in Utah and eveyone now has a fence full of overripe grapes. Unfortunately they are concord for green and not sure for red. But they are there and free, so I am thinking of making some wine from them. It has been years since I made wine from the purchased juice, so am a little lost on making from the grapes. So some questions please.
How many grapes would I need for a 5 gallon batch? Or what would a 5 gallon Home Depot bucket produce?
Any links on how to go about it from the grapes?
I am going to pick the grapes today but am heading out for 3 days. Should I keep the grapes inside(warm) or outside till Saturday night when I get to start the crush?
It depends on the grapes. Concord-type grapes make ok wine. I have had to add sugar (and also some water, due to the high acidity) to get to a decent OG because some grapes don't have much natural sugar. Last year, I used 65 pounds of catawba grapes to end up with 14 gallons of wine. I started with an OG of 1.100.
Jack Keller (jackkeller.net) has many recipes for different types of grapes, including an "unknown variety" recipe.
I use sulfite, at the rate of 1 campden tablet per expected gallon of wine. Then, 12 hours later, I added some pectic enzyme, and 12 hours after that pitched the yeast.
The grapes I used were very acidic, so I did some acid reduction and cold stabilization (and the acid formed crystals and dropped out) and even MLF. And I did one 3-gallon carboy without any corrections. This year, I'm doing no corrections, except adding a pint of grape concentrate (available from LHBS) to each 5 gallon carboy to help it get a more fuller flavor.
I found that the acid reductions and the MLF made the wine a bit too bland. I think sometimes more natural can be more better!