First we need to know how many grapes you have for a few things. If you make it out of pure juice, it will take about 15 pounds per gallon, but with Concord you can dilute it a little and balance with sugar. If you have the grapes, you need something to hold them in to ferment. It needs to be food grade, even if it is a trash can of proper size or even a couple fermenter buckets. It needs to be almost twice the size of your final batch. Concord stems have way too much tannin in them, so the grapes need to be taken off the stems. It's a lot of work and your fingers will feel it by the time you are done. Sanitize the fermentation vessel and you can put them in as you go. Since you don't have a crusher, your fermentation vessel candouble as your crusher along with you sanitized(or at least well washed feet. Wear old shorts and maybe a tie-dyed shirt so stains won't show. Step up and down until all the grapes are well crushed. Be sure to have a cameraman nearby to capture the fun for us. Once you have the grapes all squished up check the SG of the must by filtering out a sample with cheesecloth. Adjust up the SG by adding sugar to bring it up to about 1.090. It will take roughly 1 cup per gallon to raise it.010 per gallon.It's best to make up a water/sugar solution by heating on the stove. Let it cool some before adding back to the must. Remember if you decide to cut the juice some to adjust the SG after the water addition
Add 1/4 teaspoon K-Meta per 5 gallons. If you have a TA test kit, you could check it for balancing later. Stir the K-meta in along with1 tablespoonpectic enzyme per 5 gallons(helps break down the pulp for better juice extraction later). Also add 5 teaspoons of yeast nutrient per 5 gallons.
Let the must sit covered for 24 hours to kill the wild yeasts and bacteria with the added K-Meta. It also needs to dissipate before the yeast will begin. After the 24 hours add the yeast such as Pasteur Red. Activity should begin in about a day. You will see the crushed grapes rising to the top. Punch the floating cap down into the must. You can use a potato masher that has been sanitized. Do that two or three times a day for about 5-6 days with Concord. Longer times give more color. After you are satisfied you have enough color the primary ferment will be about done, so strain the juice into a bucket and then into a secondary carboy(easier that way). Squeeze out all the juice you can get. Scooping the pulp into a straining bag and squeezing works ok. If you get the October /November issue of WimeMaker Magazine it has a small press in it made by a viewer out of a primary bucket and plywood for about $30.00.
Once in carboys,leave some space at the top(bring wine up to just above theshoulder) and put on the airlocks.Continue on as any wine.
Here is a recipe from Jack Keller's site that is a good full bodies recipes similar to what I have here.
<CENTER>
<H3>Concord Grape Wine (1 gallon)</H3></CENTER>
<UL>
<LI>12 lbs fresh Concord grapes
<LI>2 pts water
<LI>1-1/2 cups granulated sugar
<LI>1 tsp pectic enzyme
<LI>1 crushed Campden tablet
<LI>1 tsp yeast nutrient
<LI>wine yeast </LI>[/list]
Wash and de-stem grapes, discarding any less than perfect ones. Divide grapes into two nylon mesh bags, tie securely, and vigorously crush grapes over primary, being sure to crush them all. Place bags of pulp in primary and add sugar already dissolved in water, nutrient, and crushed Campden tablet. Cover securely with clean cloth and set aside. After 12 hours add pectic enzyme and recover. After additional 12 hours check specific gravity. If not at least 1.095, add sugar and stir until dissolved, then add yeast. Stir daily, squeezing the nylon bags to aid in juice extraction, and check the S.G. When S.G. reaches 1.030 (5-6 days), lightly but steadily press juice from bags. [Set bags aside in bowl to make a second wine (see third recipe below).] Siphon liquor off sediments into sterilized glass secondary and attach airlock. Check S.G. after 30 days. If 1.000 or lower, rack into clean secondary and reattach airlock. Rack again after 2 months and again after additional 2 months. Allow to clear, stabilize, sweeten (1-1/4 cup sugar syrup per gallon), and rack again into sterilized bottles. Allow to age two years in bottle before tasting. Improves further with additional aging. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
Edited by: appleman