Concord moved to secondary fermentation...

About a week ago, I took those 20 pounds of Concord grapes from my dad's farm and reduced them to approximately 2 gallons of juice and pulp. That then got put into a 6-gallon primary fermenter with pectic enzyme, tannin, yeast nutrients, sugar, water, and yeast.


Today, that young Concord wine got racked into the 6-gallon secondary carboy and topped up with a little water to prevent oxidation. It's sitting next to a 3-gallon batch of Wild Grape wine that's also a week old. Note the blush color of the Concord!


Now if I can just quit "sampling" the stuff this winter before bottling it...