Muscadine Grape Wine
By: Anonymous
Published: Monday, November 30, 2009 - 12:59pm

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

Preparation

1 1. Crush grapes to extract maximum juice from pulp 2 2. Place pulp in nylon straining bag, tie off and place in primary. 3 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 4. Add enough sugar to reach S.G. of 1.095-1.100 5 5. Add nutrient, pectic enzyme, and campden tablets 6 6. Cover primary and let stand 24 hours 7 7. Pitch yeast, and continue good winemaking procedures. 8 I realize that this is a pretty basic recipe, but the wine turns out rather well. Any suggestions/comments are greatly appreciated.