Here is the list of minimum equipment needed to get started and the recipe and procedure:
Wild Grape Wine Recipe (Mustang and/or Muscadine)
MINIMUM EQUIPMENT:
Large food grade-quality plastic bucket or earthenware crock (primary fermenter)
Large plastic sheet or cover for primary fermenter
Large nylon staining bag for primary fermentation
At least 2 narrow-neck glass jug or carboys (secondary fermenters)
Fermentation locks for each secondary fermenter
Plastic syphon tubing
5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
Sodium metabisulfite to sanitiize equipment and bottles
INGREDIENTS: For each gallon of wine to be made
1 gallon of MASHED grapes
6 cups sugar (or specific gravity -1.090)
7 pints of water
1 1/2 campden tablets (or 3/16 tsp. sodium metabisulfite)
1 tsp. yeast nutrient (e.g. Super Ferment)
1/2 tsp. pectic enzyme powder or 5 drops liquid pectic enzyme
1 pkg. wine yeast (for up to five gallons)
1/2 tsp. Potassium Sorbate (after fermentation!)
PROCEDURE:
1. Pick, wash, and mash only VERY ripe grapes. Green grapes will cause the wine to be very sour but a few green grapes mixed in will not hurt the batch. Remove the large stems from the mashed grapes. ALWAYS WEAR RUBBER GLOVES WHEN HANDLING THE GRAPES to protect your hands from the acid found in the skins of the grapes. If you are using a nylon straining bag, you may want to put the mashed pulp into the bag immediately and tie it up.
2. Add the water (cold), yeast nutrient, pectic enzyme, sugar, and the campden tablets (crushed and dissolved in warm water). DO NOT ADD THE YEAST (or potassium sorbate) YET!! Stir until all ingredients are dissolved.
3. Cover the primary fermenter with plastic sheet or lid. Stir the mash every 4 hours for one day. At the end of this first day, sprinkle the wine yeast packet on to the must. Cover the fermenter.
4. For the next 5 days, stir the must 2 or 3 times a day. Make sure the floating pulp (the "cap") is submerged. Fermentation temperature should be between 60° - 80°..
5. At the end of this 5 day period, remove the pulp from the primary fermenter. Strain and discard the pulp. Syphon the juice remaining into the sterilized glass jug(s). Attach the fermentation lock and place in a cool dark area. Action should stop in a few weeks.
6. When fermentation is complete (S.G. 1.000 or less), "rack" (syphon) the wine into sterilized jugs, being sure to fill them into the neck with liquid. Attach fementation lock. Allow to stand in a cool dark place until clear and stable. Repeat this "racking" procedure once a month for several months. You may want to use a wine clearing agent at this point before moving on to step 7.
7. Stabilize the wine with potassium sorbate (1/2 tsp. per gallon). After 48 hours you may sweeten the wine with a simple syrup (2 parts sugar to 1 part boiling water). For a "fruitier" finish, substitute fructose for household sugar. Sweeten to taste. Bottle the wine, cork, and allow to stand upright for 4 days. Lay wine on its side and allow to age for at least 3 - 6 months. The wine will improve with age.
Wild Grape Wine Recipe (Mustang and/or Muscadine)
MINIMUM EQUIPMENT:
Large food grade-quality plastic bucket or earthenware crock (primary fermenter)
Large plastic sheet or cover for primary fermenter
Large nylon staining bag for primary fermentation
At least 2 narrow-neck glass jug or carboys (secondary fermenters)
Fermentation locks for each secondary fermenter
Plastic syphon tubing
5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
Sodium metabisulfite to sanitiize equipment and bottles
INGREDIENTS: For each gallon of wine to be made
1 gallon of MASHED grapes
6 cups sugar (or specific gravity -1.090)
7 pints of water
1 1/2 campden tablets (or 3/16 tsp. sodium metabisulfite)
1 tsp. yeast nutrient (e.g. Super Ferment)
1/2 tsp. pectic enzyme powder or 5 drops liquid pectic enzyme
1 pkg. wine yeast (for up to five gallons)
1/2 tsp. Potassium Sorbate (after fermentation!)
PROCEDURE:
1. Pick, wash, and mash only VERY ripe grapes. Green grapes will cause the wine to be very sour but a few green grapes mixed in will not hurt the batch. Remove the large stems from the mashed grapes. ALWAYS WEAR RUBBER GLOVES WHEN HANDLING THE GRAPES to protect your hands from the acid found in the skins of the grapes. If you are using a nylon straining bag, you may want to put the mashed pulp into the bag immediately and tie it up.
2. Add the water (cold), yeast nutrient, pectic enzyme, sugar, and the campden tablets (crushed and dissolved in warm water). DO NOT ADD THE YEAST (or potassium sorbate) YET!! Stir until all ingredients are dissolved.
3. Cover the primary fermenter with plastic sheet or lid. Stir the mash every 4 hours for one day. At the end of this first day, sprinkle the wine yeast packet on to the must. Cover the fermenter.
4. For the next 5 days, stir the must 2 or 3 times a day. Make sure the floating pulp (the "cap") is submerged. Fermentation temperature should be between 60° - 80°..
5. At the end of this 5 day period, remove the pulp from the primary fermenter. Strain and discard the pulp. Syphon the juice remaining into the sterilized glass jug(s). Attach the fermentation lock and place in a cool dark area. Action should stop in a few weeks.
6. When fermentation is complete (S.G. 1.000 or less), "rack" (syphon) the wine into sterilized jugs, being sure to fill them into the neck with liquid. Attach fementation lock. Allow to stand in a cool dark place until clear and stable. Repeat this "racking" procedure once a month for several months. You may want to use a wine clearing agent at this point before moving on to step 7.
7. Stabilize the wine with potassium sorbate (1/2 tsp. per gallon). After 48 hours you may sweeten the wine with a simple syrup (2 parts sugar to 1 part boiling water). For a "fruitier" finish, substitute fructose for household sugar. Sweeten to taste. Bottle the wine, cork, and allow to stand upright for 4 days. Lay wine on its side and allow to age for at least 3 - 6 months. The wine will improve with age.
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