HELP with Concord Grapes

[Sue]

Friend of mine has buckets of concord grapes...I have never attempted wine with any grapes, just other fruits. I am in desperate need of any help I can get. Looking for recipes and tips. Thanks in advance!!

 

[TOMMARIANI22]

Concord is definitely not the tall list of wine grapes but it absolutely makes a great white wine ... Crush and destem and then press the juice off right away .. 1/4 tap of potassium metabisulfite let it sit for at least 36 hours... inoculate with lavlin EC 1118 Yeast. Make sure you get a brix reading and make any additional sugar additions necessary. Concord typically sit at 16-18 brix Max and to make a decent wine you're looking for at least 19-20 resulting 10-10.5% alc final product l.

 

[TOMMARIANI22]

This is just for Concord though.. real wine grapes typically sit at 23-25 brix.

 

[Sue]

Concord is definitely not the tall list of wine grapes but it absolutely makes a great white wine ... Crush and destem and then press the juice off right away .. 1/4 tap of potassium metabisulfite let it sit for at least 36 hours... inoculate with lavlin EC 1118 Yeast. Make sure you get a brix reading and make any additional sugar additions necessary. Concord typically sit at 16-18 brix Max and to make a decent wine you're looking for at least 19-20 resulting 10-10.5% alc final product l.

Concord is definitely not the tall list of wine grapes but it absolutely makes a great white wine ... Crush and destem and then press the juice off right away .. 1/4 tap of potassium metabisulfite let it sit for at least 36 hours... inoculate with lavlin EC 1118 Yeast. Make sure you get a brix reading and make any additional sugar additions necessary. Concord typically sit at 16-18 brix Max and to make a decent wine you're looking for at least 19-20 resulting 10-10.5% alc final product l.

Thanks. He is bringing them over this afternoon so am glad to have some idea what to do. I am new to this so when I press the juice right away and am going for a white wine...I remove the skins right after crushing correct?

 

[TOMMARIANI22]

Yes crush enough to release juice and press immediately...

 

[Nono]

I am curious if the white concord wine tastes like a Niagara wine??

 

[Fzee2]

I leave the skins in the must for at least four to five days before pressing. It makes a great light body red! Add some peppercorns in the must as well for an interesting taste! No more than five days though.