How to Make Wine Out of Concord Grapes?
Concord grape wine is made by crushing, fermenting, and aging the grapes. The fermentation process relies on yeast to convert the natural sugars in the Concord grapes into alcohol, resulting in a distinctive, boldly flavored and aromatic wine.
Introduction: A Taste of American Heritage
Concord grapes, a quintessential American fruit, evoke images of family vineyards, vibrant jams, and refreshing juice boxes. But beyond these familiar applications, Concord grapes offer a unique opportunity to craft a truly special homemade wine. Unlike delicate European varieties, Concord grapes possess a robust flavor profile and higher acidity, resulting in a wine with a distinct character. This guide provides a comprehensive overview of how to transform these readily available grapes into a delicious and satisfying beverage.
Why Choose Concord Grapes for Winemaking?
Concord grapes present several advantages for the home winemaker:
- Availability: Concord grapes are widely available, especially in the eastern United States and Canada. They are often found in local orchards, farmers’ markets, and even some grocery stores during the harvest season.
- Hardiness: Compared to some wine grape varieties, Concord grapes are remarkably hardy, thriving in colder climates. This makes them a great choice for winemakers in regions with shorter growing seasons.
- Distinctive Flavor: The grapey, fruity flavor of Concord grapes translates directly into a unique wine profile, different from the more common Cabernet Sauvignon or Chardonnay.
- Ease of Use: Concord grapes are generally easier to work with than more delicate varieties, making them a great starting point for novice winemakers.
The Winemaking Process: From Grape to Glass
Making wine involves several key steps, each contributing to the final product:
- Harvesting: Harvest grapes when they are fully ripe and have a high sugar content. Test the sugar level using a hydrometer (aim for a Brix reading of 20-24).
- Crushing and Destemming: Remove the stems, as they can impart unwanted bitterness. Crush the grapes gently to release the juice and pulp. A grape crusher/destemmer makes this process much easier, but you can also use clean hands or a sanitized bucket and tool.
- Primary Fermentation: Add wine yeast to the crushed grapes (must). Cover the fermentation vessel with an airlock to allow CO2 to escape while preventing oxygen from entering. Ferment for 5-7 days, or until the bubbling slows significantly. Keep the temperature between 65-75°F (18-24°C).
- Pressing: Once primary fermentation is complete, press the must to separate the juice from the grape solids (skins, seeds, and pulp). A wine press is ideal, but you can also use a cheesecloth-lined bucket.
- Secondary Fermentation: Transfer the pressed juice to a clean fermentation vessel with an airlock. This allows for further fermentation and clarification. This stage can take several weeks or months.
- Racking: As sediment (lees) settles at the bottom of the vessel, carefully siphon the clear wine into a new, clean vessel. This process is called racking and helps to clarify the wine. Repeat racking as needed.
- Stabilization and Clarification: Consider using fining agents (like bentonite) to further clarify the wine. Stabilize the wine to prevent unwanted fermentation or spoilage using potassium sorbate and potassium metabisulfite (Campden tablets).
- Bottling: Once the wine is clear and stable, it’s ready to be bottled. Use sanitized bottles and corks.
Essential Equipment for Concord Winemaking
Having the right equipment makes the winemaking process smoother and more successful. Here’s a list of essentials:
- Fermentation Vessel: Food-grade buckets, carboys, or tanks.
- Airlocks and Stoppers: To allow CO2 to escape and prevent contamination.
- Hydrometer: To measure sugar content (Brix) of the grape juice.
- Crusher/Destemmer (Optional): For efficient crushing and destemming.
- Wine Press (Optional): For extracting juice from the grape solids.
- Siphon: For racking the wine without disturbing the sediment.
- Bottles and Corks: For storing the finished wine.
- Sanitizing Solution: Essential for cleaning and sanitizing all equipment.
Common Mistakes to Avoid
While making Concord wine is relatively straightforward, avoiding these common mistakes will lead to a better final product:
- Poor Sanitation: Sanitization is crucial! Dirty equipment can introduce unwanted bacteria or wild yeast, leading to off-flavors or spoilage.
- Inadequate Temperature Control: Fermentation temperature significantly affects the yeast’s activity and the final wine’s flavor. Keep the temperature within the recommended range.
- Insufficient Stabilization: Failing to stabilize the wine before bottling can lead to unwanted fermentation in the bottle, causing carbonation and potentially exploding bottles.
- Using Overripe or Underripe Grapes: Harvesting grapes at the correct maturity is critical for achieving the desired sugar and acidity levels.
- Ignoring Racking: Neglecting to rack the wine will leave it cloudy and can impart off-flavors from the lees.
Enhancing the Flavor of Your Concord Wine
There are several ways to enhance the flavor of your Concord wine:
- Oak Aging: Adding oak chips or staves during secondary fermentation can add complexity and depth of flavor.
- Blending: Blending Concord wine with other fruit wines (like apple or blueberry) can create unique and interesting flavor profiles.
- Sweetening: Concord wines can be naturally tart. Adjust sweetness with sugar or concentrate to suit your taste, but only after stabilization!
- Proper Aging: Allowing the wine to age in the bottle for several months can mellow its flavors and improve its overall quality.
Frequently Asked Questions (FAQs)
What is the ideal Brix level for harvesting Concord grapes for winemaking?
The ideal Brix level for harvesting Concord grapes for winemaking is between 20-24. This range ensures sufficient sugar for fermentation and a desirable alcohol content in the finished wine.
Can I use store-bought Concord grape juice instead of fresh grapes?
While you can use store-bought Concord grape juice, the results will likely be different. Many commercially available juices contain preservatives that inhibit yeast activity. If you choose to use juice, make sure it’s 100% juice and contains no preservatives that might hinder fermentation.
How long should I ferment my Concord wine?
Primary fermentation typically lasts 5-7 days, or until the bubbling significantly slows. Secondary fermentation can take several weeks to months, depending on the yeast and temperature.
What type of yeast should I use for Concord wine?
Choose a wine yeast specifically designed for red wines or fruit wines. These yeasts are tolerant of the acidity and sugar levels typically found in Concord grapes. Examples include Montrachet or a generic red wine yeast.
How do I prevent my Concord wine from tasting “foxy”?
The “foxy” taste is a characteristic often associated with labrusca grapes, including Concord. You can minimize it by ensuring proper sanitation, using a suitable yeast strain, and avoiding over-extraction during pressing. Aging the wine can also help mellow the flavor.
What is racking, and why is it important?
Racking is the process of siphoning clear wine away from the sediment (lees) that settles at the bottom of the fermentation vessel. It’s important because it clarifies the wine and prevents off-flavors from developing due to the breakdown of the lees.
How do I stabilize my Concord wine before bottling?
Stabilize your wine by adding potassium sorbate and potassium metabisulfite (Campden tablets). Potassium sorbate prevents renewed yeast fermentation in the bottle (especially in sweet wines), while potassium metabisulfite inhibits bacterial growth and prevents oxidation.
How long should I age my Concord wine?
Concord wine benefits from aging, though it is not required. Aging for 3-6 months in the bottle can mellow the flavors and improve the overall quality. However, some winemakers prefer to drink it young for its fresh, fruity character.
What can I do if my wine tastes too acidic?
If your wine is too acidic, you can try malolactic fermentation (MLF), which converts malic acid (the tart acid) into lactic acid (a softer acid). Alternatively, you can add a small amount of calcium carbonate to reduce acidity. Always test and adjust carefully.
How do I know when my wine is ready to bottle?
Your wine is ready to bottle when it’s clear, stable, and has reached the desired flavor profile. Make sure it is not still fermenting and has been properly stabilized to prevent unwanted fermentation in the bottle.
Can I make sparkling Concord wine?
Yes, you can make sparkling Concord wine, but it requires additional steps, such as bottle conditioning or using a pressure-resistant tank. This process involves adding a small amount of sugar and yeast to the bottled wine to induce a secondary fermentation, which creates carbonation.
How do I sanitize my winemaking equipment?
Use a food-grade sanitizing solution like Star San or a solution of sodium metabisulfite. Follow the manufacturer’s instructions carefully. Ensure all equipment is thoroughly cleaned and rinsed before sanitizing.