Concord Grape Wine


  • 6 lbs fresh Concord grapes
  • 5 pts water
  • 3-1/4 cups granulated sugar
  • 1/2 tsp pectic enzyme
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
  • wine yeast


Wash and de-stem grapes, discarding any less than perfect ones. Put in nylon mesh bag, tie securely, and vigorously crush grapes over primary, being sure to crush them all. Place bag of pulp in primary and add water, sugar, nutrient, and crushed Campden tablet. Stir well to dissolve sugar, cover securely with clean cloth and set aside. After 12 hours add pectic enzyme and recover. After additional 12 hours check specific gravity. If not at least 1.095, add sugar and stir until dissolved, then add yeast. Stir daily, squeeze the nylon bag to aid in juice extraction, and check the S.G. When S.G. reaches 1.030 (5-6 days), lightly but steadily press juice from bag. [Set bag aside in bowl to make a second wine (see third recipe below).] Siphon liquor off sediments into sterilized glass secondary and attach airlock. Check S.G. after 30 days. If 1.000 or lower, rack into clean secondary and reattach airlock. Rack again after 2 months and again after additional 2 months. Allow to clear, stabilize, sweeten if desired (1/2 to 3/4 cup sugar syrup per gallon), and rack again into sterilized bottles. Allow to age two years in bottle before tasting. Improves further with additional aging. [Adapted from Raymond Massaccesi’s Winemaker’s Recipe Handbook]