- Dec 27, 2011
- Reaction score
- Saratoga Springs
I know nothing about concord grape wine - I dislike the favor of that grape - and others with far more experience than I may have a different position, but I would argue that the amount of skins (and seeds) you use should be the amount of skins and flesh and seeds that came from the grapes. That is what anyone crushing and fermenting grapes would do with every variety of grape wine that I have some familiarity with. You want the flavors and the color that the skins provide and the tannins that they and the seeds offer. I would assume two weeks maceration if the wine is not white. If white, virtually no skins and no maceration time...@BernardSmith
It was nice to see your comment about the quality of wine fermented from juice, without the seeds and skins. I was debating this very subject when I was squeezing some recently acquired Concord grapes into juice. I planned to freeze them as my garden harvesting didn't allow me the time to start the fermentation process. When I did this I was wondering what the ratio of juice to normal "pounds of fruit" would be. I also was wondering if it was a good idea to not ferment the skins and seeds. With this is mind I did save the skins and seeds in freezer bags. I was thinking that I might ferment the juice with the skins & seeds in a fruit bag in the fermenter for a shorter amount of time than the full ferment as I am reading that the Concord grape can be a bit acidic as well. I have the juice is 1 gallon size freezer bags as well as 1 gallon size freezer bags of seeds and skins. Any recommendation as to what percentage of each to add in? Lets say I would like to ferment a six gallon size batch.
Thanks for the help!