Makes one gallon.
|6 lbs. Grapes
||6 pints Water
|2 lbs. Sugar
||1/4 tsp. Pectic Enzyme
|1 tsp. Yeast Nutrient
||1 Campden Tablet, crushed
|1 pkg. Yeast
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Wash, remove from stems and discard any moldy or badly
- Using a nylon straining bag or press, crush grapes
and extract maximum juice from pulp.
- Add enough water to juice to adjust acid level to .65%(tartaric).
- Add enough sugar to adjust Specific Gravity (S.G.) to
- Add remaining ingredients, including pulp bag but not
yeast to juice.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
- When S.G. reaches 1.030 (usually day 5), lightly press
juice from bag. Then syphon juice into glass container
and attach airlock.
- When S.G. reaches 1.000 (fermentation complete) syphon
juice off sediment into clean glass container. Re-attach
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.
If a slightly sweetened wine is more to your taste, add 1/2 tsp. of stabilizer and 1/4 cup of dissolved sugar at bottling.