Waldo said:kutya, I would recommend getting a bottle or two of the white concentrate from George to add to the batch.
http://www.finevinewines.com/ProdDetA.asp?PartNumber=6376
That along with a couple pounds of bananas and I believe you will have a nice wine
JWMINNESOTA said:Highly recomend Franks X-71 Nico, if nothing else just reading this thread is a gas.
http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=624
Northern Winos said:I think the recipes on Jack Keller's Site as well as from others who have made it suggest 2 or 3 cans of frozen [12oz] concentrate. I have made the Welch's wines and add red grape concentrate to the Concord. I think you could add raisins for body too....Oak chips add a nice touch too.
JWMINNESOTA said:Nico I actually did make a concord some time back, used the recipe from the Winemakers Recipe Handbook:
3pts Pure Juice (welch's or equivalent)
5pts Water
3 1/4 cup Sugar
2tsp Acid Blend
1/2 tsp Pectic Enzyme
1 tsp Nutrient
1 Campden, Crushed
Yeast ( I used Montrachet)
Starting SG 1.090
Acid .65%
I have had mixed results with raisins, depends on what quality you can get I suppose, haven't tried oak, sounds good though. This was a hit here, very smooth, and early drinker.
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