INGREDIENTS:

• pulp from 6-10 lbs Concord grapes
• 1 gallon (minus one cup) water
• 8-10 oz red grape concentrate or Concord grape juice
• 2 lb granulated sugar
• 2 tsp acid blend or juice from 1 lemon and 2 thin slices of winesap apple
• 1/8 tsp tannin or 1 used teabag
• 1/2 tsp yeast nutrient
• wine yeast

METHOD: Begin this wine as soon as practical after pulp is removed from previous use, as you will be using the yeast already present in the pulp (do not allow pulp to dry out). Mix all ingredients except pulp in primary, stir well to dissolve sugar, then add pulp still in nylon bag. S.G. may be lower than expected because of alcohol still trapped in pulp. Cover and ferment, stirring and squeezing bag daily, until S.G. drops to 1.010. Siphon liquor into secondary. Squeeze bag well to extract all juice possible. Add juice to secondary and fit airlock. Rack after 30 days, then every 2 months until wine is clear and no more yeast deposits form after 10 days. Stabilize, sweeten if desired, and siphon into bottles. Taste after two years.