RECIPE
6 lbs concord grapes
5 pts water
3 1/4 cups sugar
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1/2 campden crushed
1. I boiled the water on the stove first to remove contaminants. After the water cooled a bit (keep slightly warm so sugar will dissolve), I combined the grapes with 5 pts of water in the primary fermenter. I then tested for acid content. If too high (more than .65%), add more water according to the following (http://www.eckraus.com/wine-making-grape.html):
Acid for this batch was .5%. I added 1 tsp acid blend to make it .6% after testing again.If the acid level is found to be twice as high as needed, then you would add equal amounts of water to cut the level in half. If the acid level is only 10 percent too high you would then only need to add 10 percent water.
2. Began by adding 2c sugar and testing with hydrometer. Looking for approximately 1.090-1.095 (will produce 12-12.5% alcohol when completely dry below SG 1.000). Continue gradually adding sugar until it reaches the appropriate SG level. With this batch, I had to add 3 2/3 c sugar for 1.090 (adjusted for the warmer must).
3. Added pectic enzyme, yeast nutrient, and 1/2 crushed campden tablet. Covered with a towel. House temperature just over 70 degrees.