Someone recently gave me 12 lbs of concord grapes. I decided to experiment, never having made grape wine before from raw fruit. I wanted to make a white, but decided squeezing the fruit out of the skins was too much work (note: after pre-processing, I think this is NOT the case!), so I just mashed all the fruit and got exactly 1 gallon of juice.
I'm not following a recipe--just winging it based on about 30 gallons of other fruit wine I've made in the past.
My 1-gallon must fermented (Montrachet) rather vigorously and quickly (in about 5 - 7 days my gravity went from 1.064 to 0.999), so I've already racked it and added some sugar syrup to fill the volume of the void taken up by the sediment that settled out.
Anyway, my real questions are (1) have I done anything wrong
so far and (2) I've noticed (and read) that eastern grapes are very acidic. I have some acid-reducing crystals. Should I wait until I'm ready to bottle--after sweetening to taste--to add any such acid reducing products?
Secondary: sweet dessert mead
Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine
Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine
Bottled and Aging: dry mead, sack mead
On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale