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Muscadine Wine

Muscadine wine is a Southern classic that transforms the sweet, musky flavor of native muscadine grapes into a smooth, fruit-forward wine you can make right at home. This recipe produces a naturally sweet wine with body and character that store-bought versions often lack.
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Prep Time 1 hour
Cook Time 8 days 9 hours 36 minutes
Total Time 8 days 10 hours 36 minutes
Servings: 25 servings
Course: Beverage
Cuisine: Southern American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 to 15 pounds fresh muscadine grapes or 10 pounds frozen
  • 1 gallon water filtered, at room temperature
  • 2 to 3 pounds granulated sugar depending on grape ripeness
  • 1 packet wine yeast Lalvin EC-1118 or Red Star Premier Cuvee
  • 1 teaspoon yeast nutrient
  • 1 to 2 tablespoons acid blend or fresh lemon juice
  • 1/4 teaspoon tannin powder optional, adds complexity

Equipment

  • One 5-gallon glass carboy or food-grade plastic bucket with lid
  • One 1-gallon glass jug for secondary fermentation
  • Airlock and rubber stopper to fit your carboy
  • Sanitizer (Star San or similar)
  • Large pot or colander for crushing grapes
  • Siphon tubing and racking cane
  • Hydrometer for measuring sugar content
  • Wine bottles and corks or bottle caps
  • Bottle brush and cloth for cleaning
  • Thermometer
  • Cheesecloth or fine strainer
  • Wooden spoon or paddle

Method
 

  1. Sanitize all equipment including the carboy, airlock, stopper, and tools by soaking in sanitizer for at least 30 minutes, then rinse and let air dry.
  2. If using fresh grapes, rinse and remove stems or leaves. If using frozen grapes, thaw completely at room temperature for 6 to 8 hours.
  3. Crush the grapes in a large pot or colander thoroughly with a wooden paddle or clean hands, breaking skins without excessive seed damage.
  4. Transfer crushed grapes and juice into sanitized carboy. Add 2 to 3 pounds granulated sugar and 1 to 2 tablespoons acid blend or fresh lemon juice and stir well.
  5. Hydrate the yeast by mixing one packet with 1/4 cup lukewarm water (70 to 80°F) and let sit for 15 minutes. Then stir gently.
  6. Add the hydrated yeast to the carboy along with 1 teaspoon yeast nutrient and 1/4 teaspoon tannin powder if using. Stir gently to combine.
  7. Cover carboy loosely with a clean cloth or fit with airlock and stopper. Place in a cool, dark area at 60 to 75°F to ferment for 7 to 10 days until bubbling slows.
  8. After primary fermentation, rack the clear wine from below the pulp into sanitized 1-gallon glass jug using siphon and racking cane, leaving sediment behind.
  9. Fit the secondary jug with airlock and stopper. Continue fermentation in the same temperature range for an additional 6 to 8 weeks until bubbling nearly stops.
  10. Once fermentation nearly stops, measure specific gravity with a hydrometer. If it reads 0.990 or lower, rack wine again into another sanitized container to clarify.
  11. Bulk age the wine for another 2 to 4 weeks in the secondary container with airlock to allow further settling and flavor smoothing.
  12. Sanitize wine bottles, corks, and corker. Siphon finished wine into bottles leaving 1 inch headspace. Insert corks and store upright in a cool, dark place at least 2 weeks before opening.

Notes

Keep fermentation temperature stable between 60 and 75 degrees Fahrenheit to avoid off-flavors. Use a hydrometer to monitor fermentation progress. Sanitation is critical to prevent spoilage.