Bottled my 2012 Concord Wine

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AcmeRidgeRose_Nate

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After 8 months of sitting in the two 6 gallon carboys...the longest I have ever let the wine sit in the carboys...turned out to be the best I have made yet. Here are a few images of me bottling the wine last night. If you notice the bottles are half full...its because one carboy taste a little sweeter then the other..so I mixed them half and half to even out the taste. I believe it turned out great and wish I only had more of it to make. Enjoy.:mug:
 
Below are some of the pics I took.

IMAG0654.jpg


IMAG0652.jpg


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Looks nice! I can't wait for my 2013 batch to get there.
I'm first starting it next week with my Concords. What was your OG when you started?
I'm not sure what a good starting point is.
 
AcmeRidgeRose_Nate said:
After 8 months of sitting in the two 6 gallon carboys...the longest I have ever let the wine sit in the carboys...turned out to be the best I have made yet. Here are a few images of me bottling the wine last night. If you notice the bottles are half full...its because one carboy taste a little sweeter then the other..so I mixed them half and half to even out the taste. I believe it turned out great and wish I only had more of it to make. Enjoy.:mug:
Click to expand...

Glad to hear it! I have never done concord. I expected to see a dark purple wine (thinking of the juice from my youth), did it lighten up as a result of fermentation?
 
WilliamSlayer said:
Glad to hear it! I have never done concord. I expected to see a dark purple wine (thinking of the juice from my youth), did it lighten up as a result of fermentation?
Click to expand...

I follow my grandparents oldtime recipe...well sometimes I do. If I get alot of grapes I will experiment different ways. In their recipt they call for after fermentation and pressing the juice...you cut the juice with water....2qts of water for every qt of juice....thats what lightens it up. I also add about a cup of sugar per qt also. It always turns out good and its not strong cause it so cut..and it goes a long way.
 
AcmeRidgeRose_Nate said:
I follow my grandparents oldtime recipe...well sometimes I do. If I get alot of grapes I will experiment different ways. In their recipt they call for after fermentation and pressing the juice...you cut the juice with water....2qts of water for every qt of juice....thats what lightens it up. I also add about a cup of sugar per qt also. It always turns out good and its not strong cause it so cut..and it goes a long way.
Click to expand...

Interesting! And the dilution doesn't cut the flavor, or make it feel "watered"?
 
WilliamSlayer said:
Interesting! And the dilution doesn't cut the flavor, or make it feel "watered"?
Click to expand...

Well Im sure it dilutes its some...but its still really good and flavorful. It has a 11.5% Alcohol usually too....so it packs a good buzz easy. But for most part I dont feel it affect the flavor much at all.
 

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