How-To: Vintner’s Harvest Concentrate

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masta

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Hello everyone! I finally got around to make my Christmas Present, The Vintner's Harvest Black Currant Concentrate wine. I had the camera handy, so I thought I'd give it a whirl. Yes, I know I spelled "Vintner" wrong on the title.
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First, read the instructions BEFORE you open the can to make sure you have everything on hand:


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Make sure the kitchen is "cat-free" but make sure you give the critters some hug-time (Spencer asked to be the model for this photo):


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Okay, the cats are out of the area. Here's the recipe I will use:


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So, time to pour the concentrate into the well-sanitized primary:


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Add 3.5 cans of water to the must.





Add your winemaking arsenal to the must.


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I made a yeast starter, which will be added the next day: http://www.finevinewines.com/Wiz/forum/forum_posts.asp?TID=1 149&get=last#15774





Add 6 # of sugar:


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I wanted this to be a lower alc. wine, so I first added 4#...


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Do not add sugar from this height. I only did if for effect. Of course, I got the floor all messed up again.


I took an SG reading:


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Hmmmm. 1.060..... A little low. Added more sugar:


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Took another SG reading:


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Great! 1.070!!! That will give me a wine, when fermented to dryness of about 10.8% abv...


So, I put the lid on, let the must cool overnight to room temperature, and now for the un-fun stuff....





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To be continued!!!!
 

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