Concord Wine Part 1: Starting from Grape Juice [11/11/17]

[11/11/17]

Making Concord wine from 2 bottles of grape juice from concentrate, and 1 can of frozen grape concentrate. Time: 11am

Juice Details-

• Market Basket 100% Grape Juice from Concentrate (1/2 gallon bottles) x2
• Market Basket 100% Frozen Grape Juice Concentrate (12oz can)
• Sugar: 870g total
• Vitamin C (ascorbic acid): ~2 to 3 grams
• Concentrate and juice made from concord grapes.

Must Details-

• 1 whole packet of Red Star Montrachet yeast.
• 1 gal Juice from bottle
• 1 12oz can concentrate
• 12oz water to rinse out can
• 1 tsp Yeast Nutrient
• 1 tsp Pectic Enzyme
• 1/4 tsp wine tannin
• 1 cup sugar diluted in 0.5 cups water (only ~75% of solution used to sweeten)
• 1.096 original SG (Approx 13-14% potential ABV)

Frozen concentrate was thawed and poured in first. 1 more can of water was used to rinse out concentrate. The bottled juice was added in on top afterwards. Pectic Enzyme was added at this point and left for ~15 minutes to work. Specific gravity reading was taken and sugar solution was added gradually to reach 1.096 SG. about 1/4 of the sugar solution remained. Yeast nutrient was added right afterwards and stirred lightly.

Yeast is then pitched by sprinkling on top:

At this point, I realized that there was no tannin added yet. After some research suggesting that Concord grapes have low levels of tannin, it was decided that 1/4 tsp of tannin (the same amount as the apple wine) should be added. The tannin was added to the wine and stirred lightly.

Wine is currently under cheese cloth. Airlock should be fitted in about 4 days time (11/15/17), and first racking into secondary should be in 1 week (tentatively 11/19/17).