Some recipes I'm making call for the addition of 'red grape juice
concentrate' prior to bottling. Problem is, I can't find any...unless that
is, Concord juice concentrate is acceptable. Plenty of white grape
concentrate to be found though. Can anyone tell me if 'red grape' is
equivalent to Concord, or am I looking for something else?

Thanks,

Cal

On Jul 29, 9:38 pm, "me" wrote:
...Can anyone tell me if 'red grape' is
equivalent to Concord, or am I looking for something else?

It all depends what kind of wine you are making. I don't believe I've
ever seen a recipe that called for the addition of red grape juice.
Doing so right before bottling could be a problem if fermentation
resumes... but of course, if you're aiming for a sparkling wine, that
might be desirable.

In short, I don't believe you've provided enough information for
anyone to provide a reliable answer.

Greg G.

It all depends what kind of wine you are making. I don't believe I've
ever seen a recipe that called for the addition of red grape juice.

Unless you like the taste of Concord a lot don't use it. I don't know
what you are making but white concentrate is usually Niagara which is
more neutral, I would use that, honey or table sugar before I used
Concord. Concord is very assertive and grapey, if that is your goal,
go ahead.

Joe



Joe

Many recipes call for the addition of red or white grape concentrate.
This is a product sold at your local HBS.

It's the first two items on this page (for example).
http://www.homebrewery.com/wine/wine...entrates.shtml

Steve

On Sun, 29 Jul 2007 21:38:21 -0700, "me" wrote:

Some recipes I'm making call for the addition of 'red grape juice
concentrate' prior to bottling. Problem is, I can't find any...unless that
is, Concord juice concentrate is acceptable. Plenty of white grape
concentrate to be found though. Can anyone tell me if 'red grape' is
equivalent to Concord, or am I looking for something else?

Thanks,

Cal

On Jul 30, 9:03 pm, Steve wrote:
Many recipes call for the addition of red or white grape concentrate.
This is a product sold at your local HBS.

Although I've seen, bought, and used red grape concentrate, I've yet
to see a recipe that calls for it.

Usually when I open a can of Alexander's "Burgundy" concentrate, I
hold back and freeze a half or a quarter for future use.

Greg

The Winemaker's Recipe Handbook (see
http://www.eckraus.com/BKW170.html for a picture of the book) contains
a number of recipes that call for grape concentrate. Usually you can
substiture raisins.

And here's a chokecherry recipe that calls for it..
http://www.grapestomper.com/recchkchry.html

Steve


On Tue, 31 Jul 2007 07:05:16 -0700, wrote:

On Jul 30, 9:03 pm, Steve wrote:
Many recipes call for the addition of red or white grape concentrate.
This is a product sold at your local HBS.

Although I've seen, bought, and used red grape concentrate, I've yet
to see a recipe that calls for it.

Usually when I open a can of Alexander's "Burgundy" concentrate, I
hold back and freeze a half or a quarter for future use.

Greg