Great Grandmothers "Recipe"

[WVMountaineerJack]

This could take off like JAOM, better come up with a catchname quick. Very cool. WVMJ

This year I am going to make my first Grape wine from the grapevine where I grew up. The house was originally my Great grandmothers'
While digging through her recipe box my Mom found this old recipe.
She is going to make a gallon from this recipe beside what I make.

 

[WVMountaineerJack]

The Foxy part is what makes it good, deep dark purple like the jelly, you might try 2 batches, pull one off early and leave one on longer, it look like she left it on there until it was done fermenting, you also probably have the same yeast on the grapes as when she was making it. Dont be shy about the foxy, it makes the concord special. WVMJ

They are concord. So I plan on needing to add Sugar to get the Brix up. I also don't plan to leave them long on the skins as I understand they can impart a "foxy" flavor. Whatever that is. So it should end up a Rose or blush color.
When I was a child mom always made Jelly from these.
The vine is about 45 feet long with only 1 main vine.
Can't wait.

 

[DaveL]

Mom couldn't wait to pick them in bunches she picked enough individually to get this going. I think she should have let them sweeten some more on the vine. I was there Sunday and some were still green. A few were just ripe. I am going over tomorrow to check them.

 

[GreginND]

Looks interesting. I suspect they will be sweet enough with that much sugar in it. Now, do those grapes ever get crushed?

 

[DoodleBug]

I need to try this when my concords are ripe!

 

[jswordy]

:< Now that it's in the jar, that is a lot of sugar. Looks like the pic is done backward to the instructions?

1. Put grapes in jar
2. Pour in sugar
3. Fill jar with water

If you do it again, might try striating the sugar and water together and then add it to the grapes. I'm watching this one so please keep us posted.

 

[saramc]

Foxy Lady....my name suggestion! So many country folk made, and still make wine like this. A true heirloom recipe.

 

[GreginND]

I think the sugar should slowly dissolve as it ferments. That way you don't shock the yeast with so much sugar in solution.

But I would crack open the grapes myself.

 

[DaveL]

missing the point?

No doubt there are countless ways to improve on this to be more consistent, to obtain more flavor, to better regulate the process.
That's not the experiment here. We want to make it just as my Great Grandma did. To reach back in time and share in her experiences in her home with her same grapes from the same water and soil.
As a side project, my Mom has looked into wine making in the past but felt like you had to be a chemist or such. I want her to see the most basic eases with which we can produce wine. At the same time I am going to produce my first batch of wine from grapes with the remainder of her grapes that I am going to harvest today. I will use all the best steps available to me and in my budget at her house so she can see its really no harder than making the jelly she has done for years.

 

[JohnT]

I think this is cool and I wish you luck, but I do have one question.

I notice that the recipe is written on a calandar page. The date is 4/10/1945. Wasn't sugar in short supply during the war?

 

[Pumpkinman]

I think the statute of limitations for this "crime" has probably passed.....
Gheesh....

I admire the fact that you are carrying on this tradition, I would involve as many relatives as possible to honor your grandmother and do it every year, a celebration of family traditions.

 

[LAgreeneyes]

dude that's sweet Id get its frames and hang it in my wine room

Yes! I agree!

 

[DaveL]

Picked the grapes yesterday. 50 lbs before destemming and washing to yield 40 lbs.

 

[Pumpkinman]

Very cool! Keep us updated!

 

[DaveL]

Latest pic.
Seems to be going Soooooooooooo sloOOOOOOOww
I hope thee was enough wild yeast present.