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Old 09-28-2009, 03:18 AM   #1
Rhys79
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Apr 2008
South Bend, Indiana
Posts: 159


This is my first batch of wine, so I'll let you know how it turns out in a year or two .

40lbs concord grapes, de-stemmed and crushed
8lbs sugar (1.105sg)
Water to bring to 6.5gal
3tsp Pectic Enzyme
6tsp yeast nutrient
Sulphite - as required
Red Star Montrachet yeast.

I don't have a press or crusher, so I crushed the grapes using a strainer and wooden spoon and put the pulp into a nylon strainer bag. I added the sugar, topped up with water to about 6gal and added the sulphite and yeast nutrient. 12hrs later, I added the pectic enzyme. When all was said and done, I came out with about 6.5gal of must.

 
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Old 09-30-2009, 07:12 PM   #2
theguy
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Feb 2009
Columbus, Ohio
Posts: 136

I am doing a similar wine, but with Apples instead of grapes (my first wine too). When do you plan to rack to secondary?
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Old 09-30-2009, 07:21 PM   #3
jgln
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May 2008
Southern, NJ
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Why do you need to add sugar and that much?

 
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Old 09-30-2009, 07:52 PM   #4
Rhys79
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Apr 2008
South Bend, Indiana
Posts: 159

The sugar will vary with the sugar content of your grapes. I added enough sugar to bring my OG up to 1.105. It's up to you how much if any you add depending on how high you want the potential alcohol to be.

 
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Old 09-30-2009, 08:13 PM   #5
jgln
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May 2008
Southern, NJ
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Quote:
Originally Posted by Rhys79 View Post
The sugar will vary with the sugar content of your grapes. I added enough sugar to bring my OG up to 1.105. It's up to you how much if any you add depending on how high you want the potential alcohol to be.
I understand about sugar/SG/alcohol, but I guess if I am pressing grapes I would want the product to be just grape juice being fermented regardless of the resulting alcohol content. Just a preference I guess.

 
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Old 09-30-2009, 08:30 PM   #6
Rhys79
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Apr 2008
South Bend, Indiana
Posts: 159

Wine needs to be about 13% alcohol to be self preserving, hence the added sugar to bring the OG up high enough to hit that level. It's just the way it's generally done.

 
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Old 09-30-2009, 08:32 PM   #7
jgln
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May 2008
Southern, NJ
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Quote:
Originally Posted by Rhys79 View Post
Wine needs to be about 13% alcohol to be self preserving, hence the added sugar to bring the OG up high enough to hit that level. It's just the way it's generally done.
Wineries add sugar?

 
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Old 09-30-2009, 08:41 PM   #8
guscampag
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Nov 2008
Waterville (Toledo) OH
Posts: 133
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The way I understand it is the concord grapes are not as high in sugar as wine grapes, hence you need to add sugar. I made a batch of concord with about 40 lbs of grapes also. Followed a recipe for dago red from the grapestomper web page. I actually added 15 lbs of sugar. I also have a batch of 5 gal zinfandel grape juice that I bought in a juice pail and did not add any sugar at all. Of course, I am a noob and we'll have to see how they both come out!

 
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Old 09-30-2009, 08:45 PM   #9
Rhys79
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Apr 2008
South Bend, Indiana
Posts: 159

Correct, concord grapes are significantly lower in sugar than standard wine grapes. Most fruit wines require at least some sugar added as well. This may be my first batch of wine, but I did my homework before I ever started.

 
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Old 09-30-2009, 08:59 PM   #10
jgln
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May 2008
Southern, NJ
Posts: 3,486
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I did some wine kits in the past and did an all grape wine (table grapes) and it was very good but not too strong. My GF makes plum wine with a LOT of sugar because that is her grandmother's recipe and she likes them sweet, but after a few years it wasn't sweet just very strong. A friend likened it to vermouth. I want her to make another and age for another 3+ years, might as well get going soon as that is a long time to wait. Oh, and she open air fermented, wild yeast.

I am actually an all grain brewer, I like beer more but I like a glass of wine here and there too.

 
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