another quick concord question

[gunwolf]

I picked and sqeezed enough concord grapes to get almost three gallons of juice. I added sugar and a little water to adjust my SG and acid level.

why is my concord so much lighter than my wild grape?

My wild grape has been going since the end of Aug. I just started the concord this week. The wild grape is a deep rich dark red color, and the concord is a pinkish almost watermelon color.

is this correct? I know the grapes were really ripe and sweet. should I have left theskins in the must instead of using a press?

 

[winemaker_3352]

Yes - you want to let the must ferment with the skins. If you ferment around 70-75* - the color extraction will be better.

I would also add pectic enzymes in to aid in the color extraction.