Concord Grape Recipe:
6 gallon carboy
1 gallon Oakiehoma wildflower honey
1 6 oz can of frozen lemonaid juice or 3 juice lemons
1/4 teaspoon of potassium metabisulfite or 4 campden tablets
1 packet 5g Pasteur Champagne yeast or Montrachet or Lavlin 1116
3.5 gallon filtered water 70F/21C - 80F/26C
1 teaspoon yeast nutrient/energizer, (yeast hull/DAP diammonium phosphate)
1 teaspoon acid blend
Prepare yeast starter in 1 litre or 1 quart of water and lemonaid or lemon juice.
Pasturize honey and water by heating to 140F/60C for 5 minutes or 170F/77C for 3 minutes.
Mix all these ingredients EXCEPT YEAST starter, let stand 24 hours, then add yeast starter to 70F/21C must, stir vigorously.
Stir lightly twice daily, after 4 weeks or when fermentation finishes rack into a new sterile carboy and add 1 gallon crushed concord grapes. It should start fermenting again, if not add more yeast; rehydrate yeast for 2 hours, then pitch into must and stir lightly.
After 4 more weeks second fermention, rack into new sterile carboy. Add and stir 1/2 teaspoon of potassium metabisulfite to new carboy before last backsweetening to prohibit additional fermentation. Or 5 campden tablets and stir.
You may add concentrate juices and/or sugar to sweeten to taste. The high gravity/acids make for a pyment that will carry a very sweet taste.
Do not add potassium sobate as it will give concord an off flavor.
I just added 10 gallon crushed concord grapes to 30 gallon of mead. Additions of (3 to 1 water to juice concentrate) concord concentrate will be used to further sweeten after crushed concord grapes second fermention.
It will be a tawny/sweet (port style) pyment you will enjoy serving.