On Aug 5, 8:38*pm, shbailey > wrote:
> On Aug 5, 11:02*am, rabbits77 > wrote:
>
> > I'd like to try making wine this year.
> > I have a source of Concord grapes. This is the typical
> > somewhat tart grape common in new england.
> > Given that it is not very sweet naturally will it be necessary
> > to add a second grape variety? Or maybe just a sugar?
> > Anyone here use these grapes before? How many grapes/volume wine?
>
> Go with Jack Keller for startershttp://winemaking.jackkeller.net/reques10..asp
>
> Unless your grapes are very acidic, adding a lot of water is not
> necessary. *Concord is best finished sweet. *Sweetening will cut down
> on Jack's recommended aging time.
> Jack's recipes are for ~1 gallon.

One caveat to my last statement on acid and adding water. Do you have
the Concord variety, or are you referring to wild v. labrusca
generically as "Concord"? I understand that some New Englanders do.
The Concord variety, being 1/4 v. vinifera, is lower in acid than the
wild v. labrusca. If you have the "wild" version, Jack's recipe with
less fruit and more water might be the way to go.

Stephen