Makes 1 gallon.
This is as simple as I can make it, other than my Freaked Out Hippie Recipe. I cannot stress enough to try to make sure all your utensils are clean or sterile as possible. Good Luck!
- 5 pounds Concorde grapes
- 2 quarts water
- 2 pounds sugar
- 1 package wine yeast
- Lightly crush grapes in a primary fermenting container.
- Dissolve sugar in water and add to crushed grapes (called must).
- Pour one pack of yeast into 2-3 ounces of water heated to 104 – 109 degrees F. Do not stir and let sit for 15 minutes only. Then stir to suspend yeast and add to must.
- Note that you can use bread yeast, but your wine might taste like cider. Or you can also do it the old fashioned way: take your chances and not add any yeast and let it ferment naturally.
- Stir well and cover fermentor loosely.
- Let ferment for 7 days, stirring twice daily.
- After seven days, remove the pulp and siphon off the liquid through a course strainer into a secondary fermentor (a 5 gallon glass jug or one gallon glass containers) Leave some breathing room in these bottles. Any extra liquid should be kept for topping off when racking.
- Top with a rubber bung and airlock. Or you can use the 70s way and put a balloon on top, secured with a rubber band or good string. Put one pinhole in the balloon if using this method.
- Let ferment 3-4 weeks then rack (siphon off, liquid leaving sediment behind) into clean secondary fermentor. Repeat airlock or balloon method for another 4 - 6 weeks or until fermentation has stopped.
- Siphon off and bottle.
- Age for one year.