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White concord?

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SonofAl

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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!
 

salcoco

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just follow that standard test additive etc for a white wine. check brix level add sugar as necessary, check acid or ph add acid as necessary. hydrate yeast and pitch.
 

SonofAl

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Thanks, salcoco. Sounds like I should proceed with my white recipe. Thanks for the feedback! Buen vino!
 

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