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.
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.