barnesstorming
Junior
- Joined
- Aug 12, 2021
- Messages
- 2
- Reaction score
- 2
Hey all. I've been making peapod wine for years, but this is the first year we've got enough Black Spanish/Lenoir grapes to try making some grape wine. In all my searching I've found just one recipe for this wine, and it's, umm, sparse on details like taste, finished product, etc., so I'm hesitant to follow it and end up with something I don't like -- after three years of aging. ... Does anyone have any direct experience with these grapes? I'm wondering if they should be treated like Concords (lowering the acid thru dilution, then sweetening to bring the hydrometer levels back to where they should be), or if that's not a concern with these grapes. What say ye?