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Aug 14, 2003 – NIAGARA GWINE. 12-15 lbs fresh Niagara g.s. 1 crushed Campden tablet. 1/4 tsp pectic enzyme. 3/4 tsp yeast nutrient. Red Star Côtes des Blancs wine yeast or Lalvin ICV-D47 (Côtes-du-Rhône) wine yeast.

These are g.s such as Concord, Catawba, Niagara and Delaware. … point here is that making gwine is not necessarily about following a wine recipe, …

If you want to make a “white” concord wine out of the red skinned g., simply press the juice and separate the skins immediately. (The red color is actually in the skin, not the pulp) To make a blush or light red wine, mix the hot water and crushed g.s, then when cooled to around 100° F. add the pectic enzyme.