this is the first time here for me. I just made the first batch of all grape wine, (I also brew all-grain beer So I am very familiar with sanitation, hydrometers, Yeasts, etc) I got the grapes from my mother's garden, pretty sure they are at Concorde grape. Crushed, added Campden waited 24 hours, took a hydrometer reading of 1.075 added some sugar to bring it up to 1.092. Pitch the yeast and Pushed down the must to her three times a day for a week. Just pressed it and moved it into the secondary fermentation. Hydrometer reading was 1.020, and it tasted a bit tart/bitter. Not sure if that's how it should be, or what I should do.

I didn't find the right solution from the Internet.

References: http://www.winemakingtalk.com/forum/...ad.php?t=57687

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