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?

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 starters
http://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.

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

On 8/5/2010 9:38 PM, shbailey wrote:
> On Aug 5, 11:02 am, > 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 starters
> http://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.

Interesting...this looks like just about enough info.
I am confused about one point in his directions.
This line:
If 1.000 or lower, rack into clean secondary and reattach airlock.
Rack again after 2 months and again after additional 2 months.
"rack and rack again" is just moving from one glass vessel to another
every two months, right? Why?

"rabbits77" > wrote in message
om...
> On 8/5/2010 9:38 PM, shbailey wrote:
>> On Aug 5, 11:02 am, > 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 starters
>> http://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.
>
> Interesting...this looks like just about enough info.
> I am confused about one point in his directions.
> This line:
> If 1.000 or lower, rack into clean secondary and reattach airlock.
> Rack again after 2 months and again after additional 2 months.
> "rack and rack again" is just moving from one glass vessel to another
> every two months, right? Why?

The idea is to get the wine off of the sediment. The sediment consists of
grape parts and yeast cells both live and dead. Deteriorating sediments can
produce some "off" flavors and besides, we all want clear wine.
Steve

>> Interesting...this looks like just about enough info.
>> I am confused about one point in his directions.
>> This line:
>> If 1.000 or lower, rack into clean secondary and reattach airlock.
>> Rack again after 2 months and again after additional 2 months.
>> "rack and rack again" is just moving from one glass vessel to another
>> every two months, right? Why?
>
> The idea is to get the wine off of the sediment. The sediment consists of
> grape parts and yeast cells both live and dead. Deteriorating sediments can
> produce some "off" flavors and besides, we all want clear wine.
> Steve
Ok, and just one more question on this line:
If 1.000 or lower, rack into clean secondary and reattach airlock.
Rack again after 2 months and again after additional 2 months.
I take this to mean if the SG is 1.000 or lower than immediately rack
to secondary. Otherwise leave it be. Either way, you re-rack twice more.
In the case of the SG being 1.000 you will have re-racked three times.
In the case otherwise you will have re-racked twice. Is that correct?

"rabbits77" > wrote in message
. com...
>>> Interesting...this looks like just about enough info.
>>> I am confused about one point in his directions.
>>> This line:
>>> If 1.000 or lower, rack into clean secondary and reattach airlock.
>>> Rack again after 2 months and again after additional 2 months.
>>> "rack and rack again" is just moving from one glass vessel to another
>>> every two months, right? Why?
>>
>> The idea is to get the wine off of the sediment. The sediment consists of
>> grape parts and yeast cells both live and dead. Deteriorating sediments
>> can
>> produce some "off" flavors and besides, we all want clear wine.
>> Steve
> Ok, and just one more question on this line:
> If 1.000 or lower, rack into clean secondary and reattach airlock.
> Rack again after 2 months and again after additional 2 months.
> I take this to mean if the SG is 1.000 or lower than immediately rack
> to secondary. Otherwise leave it be. Either way, you re-rack twice more.
> In the case of the SG being 1.000 you will have re-racked three times.
> In the case otherwise you will have re-racked twice. Is that correct?
>

Normally I rack after about 2 weeks without regard to the gravity reading.
At this point the fermentation is virtually finished and a large part of the
sediment will have fallen. I rack again when there is significant sediment
(3/4/ -1 inch).
At that point I top up with a similar wine and wait until it clears. Shine a
laser pointer through the wine, if you can see the beam in the wine it isn't
clear. I think too many people get caught up with wine by the "numbers" and
don't understand the reasons for the steps.
Steve

On Aug 6, 2:17*pm, "Steve Peek" > wrote:
> "rabbits77" > wrote in message
>
> . com...
>
>
>
>
>
> >>> Interesting...this looks like just about enough info.
> >>> I am confused about one point in his directions.
> >>> This line:
> >>> * * *If 1.000 or lower, rack into clean secondary and reattach airlock.
> >>> Rack again after 2 months and again after additional 2 months.
> >>> "rack and rack again" is just moving from one glass vessel to another
> >>> every two months, right? Why?
>
> >> The idea is to get the wine off of the sediment. The sediment consists of
> >> grape parts and yeast cells both live and dead. Deteriorating sediments
> >> can
> >> produce some "off" flavors and besides, we all want clear wine.
> >> Steve
> > Ok, and just one more question on this line:
> > * * *If 1.000 or lower, rack into clean secondary and reattach airlock.
> > * * *Rack again after 2 months and again after additional 2 months.
> > I take this to mean if the SG is 1.000 or lower than immediately rack
> > to secondary. Otherwise leave it be. Either way, you re-rack twice more..
> > In the case of the SG being 1.000 you will have re-racked three times.
> > In the case otherwise you will have re-racked twice. Is that correct?
>
> Normally I rack after about 2 weeks without regard to the gravity reading..
> At this point the fermentation is virtually finished and a large part of the
> sediment will have fallen. I rack again when there is significant sediment
> (3/4/ -1 inch).
> At that point I top up with a similar wine and wait until it clears. Shine a
> laser pointer through the wine, if you can see the beam in the wine it isn't
> clear. I think too many people get caught up with wine by the "numbers" and
> don't understand the reasons for the steps.
> Steve- Hide quoted text -
>
> - Show quoted text -

I've been adding elderberries to my Concord wines, about 1 part
elderberries by weight to 4 parts Concord. It gives the wine more
depth and complexity. We're about done with the elderberry season here
in Baltimore but if you're in New England, they should be just
ripening.

Paul

(attributions had gotten sort of mangled; if I'm attributing to the
wrong person, I apologize)

>> "rabbits77" > wrote in message
>>
>> . com...
>> > Ok, and just one more question on this line:
>> > Â* Â* Â*If 1.000 or lower, rack into clean secondary and reattach airlock.
>> > Â* Â* Â*Rack again after 2 months and again after additional 2 months.
>> > I take this to mean if the SG is 1.000 or lower than immediately rack
>> > to secondary. Otherwise leave it be. Either way, you re-rack twice more.
>> > In the case of the SG being 1.000 you will have re-racked three times.
>> > In the case otherwise you will have re-racked twice. Is that
> >> correct?

While I'm also a beginner, I believe the instructions are meant to be
read as "wait until SG is at 1.000 or lower, then rack". And yes, a
total of three rackings.
--
As we enjoy great advantages from the inventions of others, we should
be glad of an opportunity to serve others by any invention of ours;
and this we should do freely and generously. (Benjamin Franklin)