Concord Grape Juice Wine Next Step

[wvbrewer]

Hello,

I am new to wine making and brewing and I have a batch of wine going in the primary for about ten days now and it has really slowed down. I tasted it and its a little harsh.  I was not using a recipe and was wondering if just racking it in a secondary on a capmden tablet and sitting for a month or so will improve it.  The juice is not Welche's its a higher quality brand.

Thanks
Dave

[kevin]

Hey wv brewer sorry it took so long to respond haven't had time to get on site in awhile. You mentioned your wine being a little harsh, I have found this will calm down some in time depending on what exactly is causing it. If the harshness is from the alcohol content than probably not so much. By racking your wine onto a campden tablet this killed the yeast acting on the sugars. Your wine should have cleared by now as it has been approximately six weeks. I would probably try to decide what is causing the harshness and go from there. If it tastes a little malty or bready it could be the yeast, while bread yeast will produce alcohol I am told it produces off flavors.
    If you like sweet wines I would try adding some potassium sorbate(1/2 teaspoon per gallon) to neutralize any remaining yeast allow several minutes then add sugar dissolved in just enough water to make it all fluid. It is recommended to use a quarter pound per gallon ( 1/4 pound = 1/2  cup) but I would add maybe half then taste and add till it is where you like it. Just remember you can add it but you can't take it back out. The sugar should help with the harshness if it is from the alcohol. One other thing I do sometimes is add a little grape concentrate. Maybe a third of a can ( I usually use welch's frozen or another quality brand to get the best flavor) per gallon I usually make three gallon batches. I just thaw and add and it will improve as it ages if it isn't used immediatly. Hope this helps.

[wvbrewer]

Thanks Kevin, 

I have already back sweetend it up a little and it taste and looks good.  I also sweetend some strawberry/blueberry/raspberry to , but I guess it was not finished fermenting enough.  I added sorbate to each of them and it started back up again.  I am thinking of coldcrashing it or just letting it go till dry again I don't know.  I need to come up to the store and get a corker and things here soon so I am sure I'll have plenty of questions.

Dave