- Sep 20, 2018
- Reaction score
I just harvested 32 #s of concord grapes, and I'm looking for something different this year. In the past I've fermented with skins on for color, which I've heard causes the "foxy" characteristic of a concord wine. In an effort to remove some of this off-flavor, I'm considering not to ferment with skins on, like a white grape. Can this possibly make a decent white, and are there any recipes out there? I'm a newbie, and appreciate any feedback. Thanks!