We started with concord grape puree we made by pressure cooking concord grapes with a piece of star anise. We pressed the cooked gapes through a fine mesh sieve, leaving the seeds and skins for another use. We added toasted yellow mustard seeds to the concord grape puree, seasoned it with 0.5% salt and refrigerated the mixture overnight. The next morning the mustard seeds were hydrated with grape puree and we had an incredible course concord grape mustard. A few drops of red wine vinegar were added to make the flavors pop.