Heck, I figured anyone who has made wine knows the basics of the way to make wine and should be able to make this wine based on what I have included in this thread. In fact, I do receive from time to time bottles sent to me by forum members who have successfully made it. Many thanks to those who have sent me them!
Keep them coming!
No need to worry about final SG, I'd think it should wind up around 1.040 or even 1.030. Who cares? The key is,
How does it taste to you? Let it go into carboy and sit there until the yeast are dead (no more bubbles in the airlock). If you use the specified yeast at ~ 70 or so degrees liquid temp, you should wind up with residual sugar and no need to back sweeten. This is a method as old as wine.
Rack, stabilize and preserve, degas, bottle. If it is too dry, stabilize and add sugar (but it should not be). It does NOT improve much, and certainly not much more after ~ 3 months. May improve slightly to ~6 months. The chief component of improvement is rounding of the alcohol flavor. I have kept a bottle for over a year, and that does smooth it out some more but the profile is the same.
I used to oak it but no more. The oak makes it take a lot longer to be smooth.
This is a lowbrow, highly popular, wine.
Here's a very cautious "recipe" for those who don't know how to make wine:
Makes 5 gallons
1.) 4 cans Welch's Concord frozen concentrate per gallon (meaning you pour 20 cans in the primary bucket, then top to 5 gallons)
1/4 tsp k meta
Sugar
Blend liquid, sugar, k meta to achieve 1.150. Let sit for 24 hours (this is primarily to ensure that your primary and your water are sanitized - the juice is sterile as it comes from the can.)
2.) One packet RC212 yeast
Sprinkle yeast on top after 24 hours of sitting time. Do not stir. Ferment with the bucket lid on loosely (laid on top) or a towel over the bucket in a cool or air conditioned area at ~70 degrees liquid temperature.
Stir morning and night every day after the first. After day 3 check gravity daily.
3.) When SG hits ~ 1.040-1.050, transfer to carboy and attach airlock. (This is the same as making good blueberry wine, where you rack it over at 1.030-1.040. The yeast enters anaerobic division early by doing this.)
4.) Allow wine to sit covered in a cool place to maintain ~ 70 liquid temp. Rack it over as sediment builds to 1/2"-3/4" in carboys (typically, the sediment is all yeast, as the concentrate is factory filtered).
Add 1/4 tsp. k meta every other racking, until it finishes. (Finishes means no bubbles
whatsoever from the airlock for at least a week.)
5.) Don't reach for your hydrometer - reach for your wine thief. Taste it. Taste good, sweet enough? Rack over to a clean carboy with potassium sorbate by bottle directions and 1/4 tsp. k meta, degas, let sit a couple extra days, and bottle.
If not, add potassium sorbate by bottle directions and then granulated sugar to the wine, stirring well, until desired taste is achieved (see note below). Add 1/4 tsp. k meta, degas, and allow to sit one week to assess yeast dormancy (it will be fine). Taste good? Bottle.
NOTE: The one thing you need to remember when adding sugar (granular or liquid) to any wine is that sugar will bloom with time. You want to back sweeten any wine to just shy of ideal. As it sits a few more days, sweetness will increase as the sugars go more into dilution.
I hope this helps less experienced winemakers. Cheers!
You can always add concentrate on the back end. 
