Frozen Concord Grape Dessert (November 2015)

[jeskremer]

DAY ONE
16# Frozen 2013 concord grapes
1/16 tsp potassium metabisulphate
1 1/4 cups of sugar
1 tsp nutrient
1 tsp pectic enzyme

SG tested at only 1.050. Added two more cups of sugar to reach 1.090.

[jeskremer]

DAY TWO
Added 1/4 tsp Red Star Cotes des Blancs yeast per this Concord grape recommendation http://winemakermag.com/218-concord-varietal-focus.

[jeskremer]

NINE MONTHS LATER
Finally racked for the first time. Oops. Dessert grape tastes like grape, but very tart and a bit fizzy. After racking, topped with grape primary juice that had been refrigerated.

Degassed.

Added 1/4 tsp Potassium Bicorbonate to reduce tartness. Check again and add some more in a month (NOTE: Never add more than 1 1/4 tsp/gallon total).

[jeskremer]

THREE MONTHS LATER
Still VERY tart. Adding 1 tsp potassium bicarbonate. That is the max per gallon after the 1/4 tsp added three months ago.

[jeskremer]

ONE YEAR AND THREE MONTHS FROM STARTING
REALLY acidic and tart. Racked and added 1 cup spring water.

Added another 1 tsp potassium bicarbonate. I guess what is the worst that can happen? It is already overly tart.

[jeskremer]

March 2017
STILL REALLY acidic and tart. Racked and added 1 cup spring water.

Added another 1 tsp potassium bicarbonate.

Airlock had dried out a month ago.... figured it was a leaky airlock. Caught it a couple of days in though.