This recipe is for a country style wine that is very popular down here in South Louisiana. A friend of mine gave me this recipe and since almost 300 gallons a year between he and I fly out of or homes, I would consider this a good recipe.

1. Pick only very ripe Muscadines, usually a 5 gal bucket will do. Varieties that I grow are Ison, Darlene, Sweet Jenny and Pam from Isons vineyards in Georgia.
2. Crush grapes and place in intial fermenter. I use a large Rubbermaid container with a snap on lid.
3. Add yeast to grapes. I use Montrachet or E118. My friend use Bread yeast (Like I said, this is a country recipe)
4. After 4-5 days, strain off the juice from the grapes.
5. In a 5 gallon fermenter add 1.5 gallons of juice and 12lbs of sugar If you use the Montrachet, if using the E118 add 15 lbs sugar, then add water to make 5 gallons.
6. Ferment as normal. I normally bottle at the 6 month mark.

Using the Montrachet yeast I am getting 11-12% ABV and some residual sweetness but not to sweet, just as I like it.

I make 2 types with this recipe. I make a straight red or rose with the Isons (they are a black grape) and a white with the other listed varities as they are bronze grapes. I prefer the white as these grapes do not have as much acid as the Ison and it just comes out smoother to me.

You may have noticed that I did not mention sulfite or sorbate. You may use it but we have never had any problems and the wine does not last that long once we have it bottled.