Recipe to make one gallon of wine from local New England grapes like Concord:

  • 6 lbs, fresh grapes
  • 3.25 cups white sugar
  • 5 pints of water
  • 1 tsp. Yeast Nutrient
  • 1 package wine yeast for red wine
  • ½ tsp pectic enzyme
  • 1 Campden tablet (crushed)
  • Nylon straining bag or cheesecloth
  • Wash grapes, remove from stems and discard moldy or badly bruised grapes.

Put in nylon bag or cheesecloth and tie top, squeezing as much juice as you can into your food grade plastic primary fermenter bucket, leaving bag filled with crushed grapes in bucket. Take a sample of the juice and get a hydrometer reading if you have one, which will tell you how much alcohol you have the potential to make. Stir in all other ingredients except the yeast, and cover bucket loosely or with an airlock in place. After 12-24 hours, add your yeast, stir, and cover again. Stir and squeeze daily, and after 5-6 days, squeeze remaining juice out of bag, and discard or wash out. Siphon to one gallon glass jug and attach airlock and stopper. After 3 weeks, siphon to a clean jug, and repeat every 30 days until clear. Take a hydrometer reading if using one, and it should read right around zero, meaning that you attained the alcohol content that your original reading indicated. Wine will be dry, but can be sweetened if desired by adding ½ teaspoon of Potassium Sorbate stabilizer and ½ cup dissolved sugar. Wait 3 days to make sure sugar doesn’t start to ferment, and then put in wine bottles and cork. One gallon makes 5 bottles. You can multiply all of this by however many gallons you want to make, except the yeast, which will do up to 5 gallons.

Let your wine age for at least a month, then enjoy! Longer aging can improve your wine.