There is:
5lbs concord
1 gallon water
SG up to 1.095
most likely will not need to adjust the acid much.
or
12 lbs grapes
2 pints water
SG to 1.095
Acid at about .60-.70%
of course you crush the grapes, add sulfite, wait for the SO2 to chill for about 12 hours and add pectic enzyme and pitch the yeast about 12 hours after that. At the same time pitch your yeast nutrient too. business as usual after that.
or the 1000 other recipes on the internet. You could just crush up the grapes and adjust the sugar, and either use calcium carbonate or water to bring the acid in check and ferment.