Homemade Red Wine

• Secure 45-50 lbs. of the best quality Concord grapes you can get.

• Gently crush grapes, enough to break the skins.

• Place into a clean, open top container.

• Add 15 lbs of sugar to 1-2 gallons of lukewarm water (100°F to 110°F). Stir until dissolved and add to the grapes.

• Make sure to cover the container to keep out contaminants.

• In 24 hours, add one and one half packs of wine yeast.

• Stir the batch twice a day for 5-7 days, making sure to push the pulp down.

• If the room temperature is hot (80°F to 90°F), siphon out the juice in 5-6 days. If the room temperature is cooler, you can wait 6-7 days.

• Press the pulp as much as possible for more juice.

• Put wine into a wooden barrel, taking care not fill up to top as room is needed for expansion while it is working.

• Ferment juice for a few weeks, while gradually topping off. Keep loosely covered if in a wooden barrel.

• Ferment for three more weeks with airlock left on at all times and then rack. Attach airlock again.

• Rack again in another 3 weeks.

• When it slows down or stops fermenting, cap tight.

• When it stops fermenting completely, rack again, wait 7 days, then bottle.

As any wine, it is best to let it sit for at least a year to give it that authentic flavor.