muscadine wine recipe
An easy homemade muscadine wine recipe that captures the unique flavors of muscadine grapes.
Ingredients
- 5 pounds of muscadine grapes (ripe and clean)
- 5 cups granulated sugar
- 1 gallon filtered water
- 1 packet wine yeast (or champagne yeast)
- 1 tbsp yeast nutrient (optional)
- 1 sterilized fermentation container with an airlock
- 1 large sterilized pot
- Cheesecloth or fine mesh strainer
Instructions
- Prepare the Grapes: Remove stems and wash the muscadine grapes thoroughly. Gently crush the grapes using your hands or a potato masher in a large sterilized pot.
- Boil the Must: Heat the filtered water and dissolve the sugar completely. Pour the sugar water over the crushed grapes and stir well. Allow the mixture to cool to room temperature.
- Add Yeast: Sprinkle the wine yeast and yeast nutrient (if using) over the cooled mixture. Stir gently to combine.
- Add Yeast: Sprinkle the wine yeast and yeast nutrient (if using) over the cooled mixture. Stir gently to combine.
- Fermentation: Pour the mixture into the sterilized fermentation container, leaving some space at the top. Seal the container with the airlock. Place it in a cool, dark place.
- First Fermentation: Let the mixture ferment for about 7 days. Stir daily to ensure even fermentation.
- Strain and Secondary Fermentation: After the first fermentation, strain the mixture using cheesecloth or a fine mesh strainer to remove solids. Transfer the liquid into a clean fermentation container, reseal with the airlock, and let it ferment for 4-6 weeks.
- Bottling: Once fermentation is complete, carefully siphon the wine into sterilized bottles, leaving any sediment behind. Seal tightly and store in a cool, dark place.
- Aging: For best results, allow the wine to age for an additional 2-3 months before enjoying.
Notes
- Use only ripe and clean muscadine grapes for the best flavor.
- Ensure all equipment is sterilized to prevent contamination.