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Hi Phoenix and welcome to the forum. I used to live in Roch-cha-cha (Fairport) when I worked for Kodak. We were across the street from Casa Larga Vineyards on Vineyard Hill.Concord needs some back sweetening in order to enhance the flavor of the wine. I have only made it one time when I was getting back into wine making. I fermented it to dry (SG 0.995, hit it with sorbate and then sweetened it with simple sugar to SG 1.005). It was not bad and we enjoyed it mostly as a spritzer with club soda and ice as a Summer drink.Four quarts of grapes will not give you a lot of wine. I usually estimate 14 pounds or so per gallon, so you may want to augment with another fruit or juice.
Hi Phoenix and welcome to the forum. I used to live in Roch-cha-cha (Fairport) when I worked for Kodak. We were across the street from Casa Larga Vineyards on Vineyard Hill.
Concord needs some back sweetening in order to enhance the flavor of the wine. I have only made it one time when I was getting back into wine making. I fermented it to dry (SG 0.995, hit it with sorbate and then sweetened it with simple sugar to SG 1.005). It was not bad and we enjoyed it mostly as a spritzer with club soda and ice as a Summer drink.
Four quarts of grapes will not give you a lot of wine. I usually estimate 14 pounds or so per gallon, so you may want to augment with another fruit or juice.
