> Hi there,
> I'm a newbee at making wine from grapes. Can
> anyone tell me if I can make a great tasting wine from Concord grapes?
> Should I wash and remove the grapes from the stem
> before crushing them ? Ant and all coments would be of great help.Thanks;-)
I have an article that was written in '72 by Joe Pollack (food critic
for the St. Louis Post Dispatch...now wine critic) that describes the
wine from a local Italian winery here in the Ozark Highland Appellation
of Missouri. He mentions a heavy Tuscan style, a Rose' and several
others, rating them and then, only at the end, discloses that they were
all made from Concord grapes!
I left a batch on the skins for a little over a week this year and
though the nose was unmistakably Labrusca, the mouth feel and flavors
are more like a noble wine.
I also made a second batch in a rose' style, "White Concord" ;) and
produced a refreshing lighter, fruiter wine.
The sugar level is typically low (17 to 22 brix), but the acid/ph
relationship can be just fine.