Help with Wild Grape Wine!

[RomansOneTwenty]

I’ve extracted 4 cups of wild grape juice (I’m in the Midwest United States) and can not seem to locate a clear recipe that isn’t intended for 50 gallons of wine. I’ve never made wine before and I’m not looking to do anything that fancy yet, just looking to get started and accomplish my first home brew, any help would be appreciated!

 

[JohnSand]

Welcome aboard!
I haven't made wine, only beer and cider. That is a very small amount to ferment, but I think you can follow any directions and just scale down. I wouldn't worry too much about weighing the yeast, a pinch will do. The simplest thing that comes to mind is a wild ferment. Your grapes had yeast on them when you picked them. If you let the juice sit on the counter in a bottle with headspace and a loose cap, it will ferment. After the foam subsides and it clears, carefully pour it off the sediment and taste it. Expect it to be a little tart. I've done this with cider. Good luck, keep us posted.

 

[Yooper]

I’ve extracted 4 cups of wild grape juice (I’m in the Midwest United States) and can not seem to locate a clear recipe that isn’t intended for 50 gallons of wine. I’ve never made wine before and I’m not looking to do anything that fancy yet, just looking to get started and accomplish my first home brew, any help would be appreciated!

That's not much juice, but there are lots of wine recipes on our site. Here's one: https://www.homebrewtalk.com/threads/concord-grape-wine.727590/

 

[waynetempro]

For grape wine, basically add yeast to the juice and let it ferment at a temp below 72F for 2-3 weeks. Usually you will not need to add anything else. But depends by on how it is juiced, adding campden tablet per gallon about a day before pitching the yeast will help to kill wild yeast and bacteria.