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

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.
.

Yield:

1.0 servings

Added:

Monday, November 30, 2009 - 12:59pm

Creator:

Anonymous

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