Interesting...
Those look just like the grapes I made into wine a few weeks ago.
(Mentioned in the 'A gallon of "sugar wine"' thread, Sept. 12.)
I pretty much followed the Terry Garey recipe.

I had about 7 pounds. At first I was going to make just a gallon,
but then I spread it out to 2 gallons by adding more sugar and water.
And recently I've been thinking spreading it out to 3 gallons by
adding some frozen concord concentrate. The reasons I'm thinking of
doing this a

(1) I'd rather work with a single 3-gallon carboy rather than
2 one-gallon jugs
(2) I'm not sure the grapes were quite ripe enough, and so I'm
wanting to lessen the influence of the grapes.

I hope yours turns out well. But even more that that, I hope
mine does. :-)

Jeff Hay-Roe
Sechelt, B.C.