Concord grapes are fairly common in the eastern united states. Our sweet concord grape wine recipe is a good one. Concord grapes actually have less sugar than traditional wine grapes and can be made in a range of styles. We prefer the sweeter style with some added sugars. Due to the nature of the skins on concord grapes, they tend to slip off and cause fewer tannins to be extracted into the wine. You get more of a grape taste and low tannin flavor in concord grape wine. Check out our concord grape wine recipe below
Concord Grape Wine Recipe
Ingredients for our concord grape wine recipe:
- 60-75 pounds (27-34 kg) fresh grapes
- 20 drops (1 mL) pectic enzyme liquid
- 17-20 Campden tablets or 1½-2 teapoons (9.3-12.4 g) potassium metabisulfite powder
- 1 package (5 g) Red Star Côtes des Blancs or Lalvin 71B-1122 yeast
- 3 teaspoons (8.8 g) yeast nutrient
Instructions for our concord grape wine recipe:
- Sanitize all equipment.
- Remove any spoiled grapes from the clusters and then crush the grapes. Place them in a fermentation container. Remove grape stems from the container. Add 20 drops (1 mL) of pectic enzyme liquid to the crushed grapes and juice.
- Add 5 crushed Campden tablets or ½ teaspoon (3.1 g) of potassium metabisulfite powder. Stir the juice and crushed grapes and let sit overnight.
- The second day, test for sugar and acid and make appropriate adjustments.
- Make a yeast starter by pouring 4 ounces (120 mL) of grape juice and 4 ounces (120 mL) of lukewarm water into a bowl, sprinkle in the yeast, and let proliferate for 30 minutes. Add this yeast starter and the yeast nutrient to the must and stir well. Cover the container loosely with a sheet of plastic.
- Fermentation will start in 2 or 3 days and continue for 7 to 12 days. The cap (the pulp, skins, and so on) will rise to the top, so twice daily push it down with a sanitized spoon. This allows the color and body to be extracted from the skin and pulp mixture.
- Monitor the wine each day with a hydrometer. When the specific gravity reaches 1.000 or lower, it’s time to press out the wine and store it in another container.
- Sanitize a 5-gallon (19 L) glass carboy. Put in 5 crushed Campden tablets or ½ teaspoon (3.1 g) of potassium metabisulfite powder, then transfer the wine into the container, leaving behind the sediment.
- Let the wine sit 3 to 4 weeks, then rack again into a sanitized carboy. Three or four more rackings, 4 to 6 weeks apart, should pace the wine to its finish. After the second racking, use just 3 crushed Campden tablets or ¼ teaspoon (1.4 g) potassium metabisulfite powder.
- The wine should clear itself. If it doesn’t, wait longer and rack until the wine clears. 11. When the wine is clear, it’s time to bottle. Make adjustments if needed, then bottle the wine and wait at least 6 months before tasting.
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