Waldo,
I apologize for the long delay in posting a recipe. I had a virus on my computer and could not access my 2006 winemaking journal. The problem is now resolved, so here's my journal entry for this wine:
2006 Concord Bordeaux<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" /><O></O>
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On Wednesday, September 6, 2006, prepared must by adding the following:<O
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3 - 11.5 oz cans Welchs 100% Frozen Concord Grape Concentrate
10 oz. granulated sugar <O
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2 tsp acid blend to adjust TA from .30 to .60<O
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1 tsp pectic enzyme
1 tsp yeast nutrient <O
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¼ tsp. tannin<O
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Starting Gravity: 1.091.<O
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On Thursday, September 7, 2006, (12 hours later) added one packet of Redstar Pasteur Red dehydrated yeast. <O
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On Thursday, September 7, 2006 6pm--fermentation active.<O
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On Friday, September 8, 2006 at 6 pm, fermentation so active caused spill over in 1.3 gallon container. Then I made a big mistake and put cap on and shook. When cap opened, wine squirted everywhere.
On Sunday, September 17, 2006, racked to one gallon jug with 10 grams of oak chips and one campden tablet dissolved.
On July 21, 2007, racked into bottling bucket and bottled.
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<BR style="PAGE-BREAK-BEFORE: always; mso-special-character: line-break" clear=all>Edited by: dfwwino