This is my first post so I thought I would introduce myself by posting the wine recipe I have been using for the last couple of years. It is based on a recipe I found on the internet so I am not the originator or the creator of the recipe.
I went through several post after a search on muscadine so I think this recipe is unique to this forum.
As you might guess the wine is sweet to the taste and seems to have a good alcohol level albeit I have never attempted a calculation. People keep pestering me for a bottle so I think it is well accepted as a very good homemade wine as long as you didn't prefer dry.
The batch size is easy for a newbie since you can use a crock pot and canning jars.
I made three gallons this year with 6 batches so I could experiment and a batch matched the production of my vines as they became fully ripe.
Muscadine Wine using wild yeast
YIELDS 2 Quarts plus a small jam jar sample bottle
• 4 quarts Muscadine grapes(After Labor Day)
• 32 oz or 1 quart boiling water
• 15.8 oz or 2 1/4 cups sugar
• 5.9 oz or 3/4 cup vodka
Preparation:
DAY 1
Record time and date
• Stem and wash the grapes; drain well then place in a 4qt or larger stoneware crock.
• Mash grapes well being careful not to break open the seeds with heavy pounding.
• Pour boiling water over the mashed grapes.
• Cover the container with a single thickness of cheesecloth and hold with a rubber band then lay a second piece on top of that and then cover that with a thin thread worn towel to keep out fruit flies and leave in a cool(70F-80F), dark place for 48 hours.
• Note : The fermentation bin will be covered by a fruit "cap" which rises to the surface because of the gas produced during fermentation. Stir this under every 12 hours.
After DAY 2&3 (48 HOURS LATER)
• Remove pulp using a Jelly bag but do the final squeezing over the crock then clean the bag pour the juice through that bag again into a clean pitcher.
• Wash crock in hot soapy water and add the juice back.
• Add the sugar and stir.
• Cover tightly with plastic wrap. Cover to keep light out. Leave undisturbed for 72 hours.
After DAYs 4,5&6 (72 HOURS LATER)
• Add Vodka and stir.
• Cover tightly with a new piece of plastic wrap and rubber band. Cover to keep the light out. Leave untouched for 48 hours.
After DAYs 7&8 (48 HOURS LATER)
• Bottle in sterile, thoroughly dry containers being careful not to pick up from the bottom of the crock which is covered with yucky sediment.
• Store in a cool, dark place for 2 to 3 months before using. You will have some sediment after a couple of months so you may want to decant before serving.
I went through several post after a search on muscadine so I think this recipe is unique to this forum.
As you might guess the wine is sweet to the taste and seems to have a good alcohol level albeit I have never attempted a calculation. People keep pestering me for a bottle so I think it is well accepted as a very good homemade wine as long as you didn't prefer dry.
The batch size is easy for a newbie since you can use a crock pot and canning jars.
I made three gallons this year with 6 batches so I could experiment and a batch matched the production of my vines as they became fully ripe.
Muscadine Wine using wild yeast
YIELDS 2 Quarts plus a small jam jar sample bottle
• 4 quarts Muscadine grapes(After Labor Day)
• 32 oz or 1 quart boiling water
• 15.8 oz or 2 1/4 cups sugar
• 5.9 oz or 3/4 cup vodka
Preparation:
DAY 1
Record time and date
• Stem and wash the grapes; drain well then place in a 4qt or larger stoneware crock.
• Mash grapes well being careful not to break open the seeds with heavy pounding.
• Pour boiling water over the mashed grapes.
• Cover the container with a single thickness of cheesecloth and hold with a rubber band then lay a second piece on top of that and then cover that with a thin thread worn towel to keep out fruit flies and leave in a cool(70F-80F), dark place for 48 hours.
• Note : The fermentation bin will be covered by a fruit "cap" which rises to the surface because of the gas produced during fermentation. Stir this under every 12 hours.
After DAY 2&3 (48 HOURS LATER)
• Remove pulp using a Jelly bag but do the final squeezing over the crock then clean the bag pour the juice through that bag again into a clean pitcher.
• Wash crock in hot soapy water and add the juice back.
• Add the sugar and stir.
• Cover tightly with plastic wrap. Cover to keep light out. Leave undisturbed for 72 hours.
After DAYs 4,5&6 (72 HOURS LATER)
• Add Vodka and stir.
• Cover tightly with a new piece of plastic wrap and rubber band. Cover to keep the light out. Leave untouched for 48 hours.
After DAYs 7&8 (48 HOURS LATER)
• Bottle in sterile, thoroughly dry containers being careful not to pick up from the bottom of the crock which is covered with yucky sediment.
• Store in a cool, dark place for 2 to 3 months before using. You will have some sediment after a couple of months so you may want to decant before serving.
