Muscadine Grape Wine

Ingredients

For TWO 5-gallon U.S. measure batches)

pound approx 25 Muscadines/Scuppernongs

pint approx 30 water

10 pounds sugar

2 1/2 teaspoons pectic enzyme

5 teaspoons yeast nutrient

5 campden tablets, crushed

Enough acid blend for .65%% tartaric reading

1. Crush grapes to extract maximum juice from pulp

2. Place pulp in nylon straining bag, tie off and place in primary.

3. Add enough water to adjust acid level to .65; if necessary, acid blend may be used when water level is appropriate but acid is not

4. Add enough sugar to reach S.G. of 1.095-1.100

5. Add nutrient, pectic enzyme, and campden tablets

6. Cover primary and let stand 24 hours

7. Pitch yeast, and continue good winemaking procedures.

I realize that this is a pretty basic recipe, but the wine turns out rather well. Any suggestions/comments are greatly appreciated.

1.0 servings

Monday, November 30, 2009 - 12:59pm

Anonymous