- Wild Concord grapes
- Grape press (Squeeze)
- 5 gallon earthen jar
- Plastic bags
- Large rubber bands
- 1″ surgical drains are good)
- 5 gal. glass Sparklet water bottles
- Fermentation locks
- Granulated sugar
- Bottles and caps
Wash and stem grapes. Press grapes to obtain juice. Place juice, skins, pulp, and seeds in 5 gal. earthen jar. Seal jar by placing plastic bag over top of jar and pressing bottom of bag inward until it makes contact with contents of jar. This removes most of air from inside of jar. Seal the bag in place by using the rubber bands or surgical drains. Allow to stand overnight. The small amount of air which was trapped inside the jar allows the natural yeast to multiply but not turn all of the natural sugars to carbon dioxide and water. With most of the air missing the yeast begins the fermentation process converting the natural sugars to alcohol and carbon dioxide which causes the plastic bag to balloon. The bag should be removed daily and the mash stirred. Any mold which might show up should be removed prior to stirring. The bag is replaced In the same manner at the end of each stirring. Continue this process daily for approximately a week or until the bag fails to balloon.
When this occurs, drain and squeeze off the juice. Dilute the juice half and half with water and add 2 pounds of sugar to each gallon of the juice mixture. Place the sugar juice mixture in the 5 gal. Sparklet containers and seal with the fermentation locks. Allow fermentation to continue until bubbles no longer rise in the fermentation locks. Rack the wine to new Sparklet containers at this time and again replace the fermentation locks. Allow to stand until particulate matter settles. Rack again, in the same manner, after several months. Again allow particulate matter to settle, then siphon into sterile bottles and seal by capping.
Enjoy!