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Old 05-17-2009, 04:03 AM   #1
Sep 2008
Posts: 98

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

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Old 05-17-2009, 06:21 AM   #2
Apr 2009
Posts: 1,022
Liked 60 Times on 56 Posts

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.

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Old 05-17-2009, 08:26 AM   #3
medic_35057's Avatar
Jan 2007
Culllman, Alabama
Posts: 98

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

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