Gallon Grape - Frozen Concords (November 22, 2009)

[jeskremer]

DAY ONE

This is recipe #52 - Fresh Tablewine in the "Winemaker's Recipe Handbook"

Added 2 1/2 cups of sugar instead of the recipe's 3 1/4 cups. SG was already at 1.090!

[jeskremer]

36 HOURS

Added 1/3 packet of Red Star Montrachet yeast.

[jeskremer]

DAY FIVE

SG was 1.010! I squeezed a bunch of the juice from the grapes in the bag and it barely made the gallon in the carboy. I added 3/4 cup water to the secondary.

[jeskremer]

NINE WEEKS
Racked the wine. Tastes a bit acidic. Apparently grapes contain tartaric acid, one of the only fruits that do. A bit fizzy also. Stirred the wine vigorously, added 8 oz. of cold, hard, city water.

[jeskremer]

SEVEN MONTHS (Juen 24, 2010)
Flavor is very good. No fizz so the degassing worked well. There is still a bit too much acid though. None was ever added unless it was in the recipe.

[jeskremer]

THREE YEARS
Good flavor, but very tart...too much acid as noted throughout the fermenting process.