chasemandingo
Senior Member
- Joined
- May 4, 2013
- Messages
- 218
- Reaction score
- 15
Hey everyone,
Having been intrigued by the super sugar method and having never made a concord wine before I have endeavored to make this recipe. I only had the following on hand though. Three cans of Welch's Concord, one can of White Grape Raspberry, and one can of White grape cranberry. This turned into 1.5 gallons of must with sugar added to reach a gravity of 1.122. I was shooting for a lower SG since if it finishes around 14% it will end up around 1.015.(Didn't want it too sweet) And if it ferments dry I can always back sweeten. I am fermenting cold to maintain fruity qualities using RC212. Pitched yeast Monday morning and as of this morning I am at 1.06. I am going to transfer to primary around 1.04 and give it a few weeks to finish out. I plan on oaking this wine and have never oaked anything before. I was wondering if anyone could give me advice on this front. How many ounces to oak a gallon? French or American? Don't say Hungarian because I do not have access to it at my local brew store lol. I plan on letting it sit a week and then tasting every few days until I like the flavor. Any advice is appreciated!
Having been intrigued by the super sugar method and having never made a concord wine before I have endeavored to make this recipe. I only had the following on hand though. Three cans of Welch's Concord, one can of White Grape Raspberry, and one can of White grape cranberry. This turned into 1.5 gallons of must with sugar added to reach a gravity of 1.122. I was shooting for a lower SG since if it finishes around 14% it will end up around 1.015.(Didn't want it too sweet) And if it ferments dry I can always back sweeten. I am fermenting cold to maintain fruity qualities using RC212. Pitched yeast Monday morning and as of this morning I am at 1.06. I am going to transfer to primary around 1.04 and give it a few weeks to finish out. I plan on oaking this wine and have never oaked anything before. I was wondering if anyone could give me advice on this front. How many ounces to oak a gallon? French or American? Don't say Hungarian because I do not have access to it at my local brew store lol. I plan on letting it sit a week and then tasting every few days until I like the flavor. Any advice is appreciated!