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Destem, crush. At that point you have choices to make. You can either provide enough sulphur dioxide in the form of sodium or potassium bisulfite to kill the natural yeast on the skins and then pitch yeast in 24 hours or you can just take your chances with the yeast that is on the skins. They will start to ferment on their own but sometimes you can get some real weird stuff, both methods have merits. Twice a day punch the cap of skins that floats to the top back down into the must and give it a good stir for the first 5-7 days, then recover with a tarp or towel. It needs oxygen during this stage, just keep the flies out of it. After the week siphon the free run juice to secondary fermenters and press the grape skins to remove the remaining juice but do not go overboard on the pressing. With concord you often have to add acids, there is a decent recipe for concord wine in the ECKraus.com website. Let the secondary go all the way out, for the temps try to keep both primary and secondary in a cool place to improve aroma this helps especially with concord.
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