Originally Posted by eljefebrewing
Hey Yoop -
I have concords in my yard, and would like to make use of them. (One can only make so much jelly, syrup, etc.)
I have read that it's necessary to add acid blend and tannin to make decent concord wine (and possibly sugar, too?) but nowhere have I seen any quantities listed.
What do you add to yours?
Well, I've found that acid blend is unnecessary, as the grapes are very acidic. I did a recipe that added some water (to dilute the acidity) and added sugar and grape concentrate (from a winemaking store) did the trick. I did add some tannin, in about 1/8 tsp increments I believe.
The basic recipe looks like this:
6 pounds grapes
1/2 pint grape concentrate (from winemaking shop)
Sugar (1.5 pounds per gallon, or to get you to an OG of 1.090-1.110)
water to 1 gallon
1 teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 campden tablet
wine yeast (any is fine- I like champagne yeast)
tannin as needed
Crush grapes. Put in mesh bag and put in sanitized primary. Add the crushed and dissolved campden tablet, stirring well. Add 1/2 pint grape concentrate. Dissolve sugar in 1/2 gallon boiling water and pour over grapes. Top up to 1 gallon in primary (the grapes take up some room, so you may go over a gallon a little bit). Check the OG and adjust to 1.090-1.100. I'd suggest checking the SG before adding sugar, just in case you have sweeter grapes than I do. Then you can add more or less sugar to get you to the desired OG. Stir well, and cover. Twelve hours later, add pectin enzyme. Twelve hours later, add yeast. Ferment in primary about 5-7 days or until fermentation slows a bit and you are at 1.010-1.020. Transfer to secondary, squeezing the grapes and allowing it to drain into the fermenter.
Rack whenever lees are 1/4" thick after 45-60 days. Top up with each racking. Taste for flavor. If tannin is needed, add 1/8 teaspoon and check again in a few days.
Bottle when clear and no new lees form. If you want this sweetened, either use "wine conditioner", or 1 crushed campden tablet per gallon mixed in some hot water with 1/2 teaspoon of sorbate per gallon. Rack into this mixture. Wait three days, and then sweeten as desired. Wait at least three days before bottling to ensure no further fermentation.