Ingredients
Grapes & Base:
- 3 kg (6.6 lbs) ripe muscadines (mixed black/bronze)
- 1.5 kg (7.5 cups) granulated sugar
- 3.8 L (1 gallon) spring water (divided)
- Juice of 2 lemons (45ml)
Fermentation Essentials:
- 1 packet (5g) wine yeast *(K1-V1116 or EC-1118)*
- 2 tsp (10g) yeast nutrient
- 1 tsp (3g) pectic enzyme (prevents haze)
Sanitizing Solution:
- 3 tbsp (45ml) white vinegar + 1 tbsp (20g) baking soda OR Star San
Instructions
1. Sanitize Equipment:
Mix vinegar + baking soda with 4L water. Soak fermenter, spoon, jug, and mesh bag 15 mins. Rinse well.
2. Prepare Grapes:
Do NOT remove seeds! Crush muscadines by hand or with potato masher in sanitized bucket (skins must split).
3. Create Must:
Dissolve sugar in 2L (½ gallon) hot water. Pour over crushed grapes. Add lemon juice, pectic enzyme, and yeast nutrient. Stir gently.
4. Pitch Yeast:
Cool must to 21–27°C (70–80°F). Sprinkle yeast over surface. Do not stir. Cover bucket with cloth. Wait 24–72 hrs until frothy.
5. Primary Fermentation:
Stir 2x daily for 5–7 days. Submerge floating skins (“cap”) each time.
6. Strain & Transfer:
Lift grape pulp in mesh bag, squeezing gently. Discard solids. Siphon liquid into glass jug. Top with water to 4.5L mark.
7. Secondary Fermentation:
Fit airlock filled with vodka. Ferment 4–8 weeks at 18–24°C (65–75°F) until bubbling stops (1 bubble/90 secs).
8. Rack & Age:
Siphon wine off sediment every 30 days until clear (2–3 racks). Bottle when no new sediment forms.
Extra Tips
- Wild Yeast Method: Replace commercial yeast with 1 cup unwashed grapes (ferment starts in 3–10 days)
- Sweetness Control:
- Dry: Use 1kg (5 cups) sugar
- Semi-Sweet: Add 250g (1.25 cups) sugar at final rack
- Flavor Boosters:
- Add 1 vanilla bean (split) during primary
- Swap 500g muscadines for scuppernongs
- Tannin Options: Steep 2 black tea bags in must for 1 hour before yeast pitch
FAQ's
Q: Can I use store-bought muscadine juice?
Yes! Substitute 2L (½ gal) juice for 1kg fresh grapes. Reduce sugar to 1kg (5 cups).
Q: Why include seeds/skins?
Essential! Seeds add tannins; skins hold color/flavor. Remove after primary fermentation.
Q: My wine smells like rotten eggs!
Stir vigorously to release sulfur. Add 1 crushed Campden tablet if smell persists.
Q: How clear should it be before bottling?
Hold newspaper behind jug – text should be readable. If hazy, add 1 tsp bentonite clay.
Q: Alcohol content?
11–13% ABV (OG: 1.085 → FG: 1.000)
