This is Part 2 of a 2 part video series on how to make homemade wine from muscadine grapes. There are more ways and processes but this is my way. I got this recipe from Bet-Mar Liquid Hobby Shop 27 years ago located in Columbia, SC. It is still a good one. I may add a couple things not mentioned in the recipe e.g. Bentonite to help clear wine, Calcium Carbonate after primary and secondary fermentation to reduce acidity, , along with 6 Campden Tablets (meta-bisulphite). The wine is racked from one carboy to a clean sterile carboy 3 times a couple months apart to continue clearing. At the end before bottling a two part clearing agent to make the wine even cleaner. Afterwards, I run it through a Buon Vino mini jet filter press which makes it crystal clear then to the bottle.
Channel name referenced in video
BEER N BBQ BY LARRY
Music Used- YouTube Audio Library
Last Train To Mars- Dan Lebowitz
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Bet Mar Liquid Hobby Shop
Muscadine Wine Recipe
Wine from local grapes
1/2 bushel grapes
4 gallons water
10-12 lbs of grapes (enough to obtain 1.090)
2 1/2 teaspoons Yeast Nutrient
2 1/2 teaspoons Pectic Enzyme
2 Tablespoons Acid Blend
6 Campden Tablets (crushed)
1 pkg wine yeast
Optional- for better tasting and clearer wine add the following after Primary and Secondary Fermentation has completed:
Calcium Carbonate- after the secondary fermentation
Betonite- to clear up quicker after the secondary fermentation
Oak wood chips- for better aged flavor
7.8 gallon bucket (primary fermenter)
6 gallon Glass Carboy
Fermentation Air Lock and Stopper
Siphon hose and assembly
Wash and Crush Grapes and dump into a net lined 7.8 gallon primary fermenter bucket. Use best method at hand for crushing.
After all grapes are crushed, use hydrometer and check the Specific Gravity reading. Usually on muscadine grapes it should read 1.045-1.050.
Add all mentioned additives and 9 lbs of sugar stirring well.
After 9 lbs of sugar has been added, take another S.G. reading. Depending on how much alcohol you want in your wine (corresponding reading on hydrometer) is how much higher or more sugar to add. If you want 10 % wine stop at reading 1.080.
If you want 12 % wine, add 2 more lbs of sugar or until you read 1.090. etc. etc. You can’t go much higher than 15 or 16 %. 10-12 % are optimum levels.
Cover loosely and let stand overnight.
Next day, mix a pkt of wine yeast, 1 Tbsp of sugar in a cup of warm water. Let this stand for 1 hour, then pour it into the juice and stir.
Put the lid on the bucket loosely, and cover the grommet hole with an upside down saucer.
Within a day or two, Primary Fermentation should begin and will continue for 7-10 days. Couple times/day, remove lid and with a long spoon, push or punch the grape hulls down into the juice. In 5 days take a reading. When the S.G. reading reaches 1.035-1.045 squeeze out all juice from the pulp using the netting you put in the bucket in the beginning. Pour all the juice into a clean sterilized carboy and add 6 crushed Campden Tablets (metabisulphite) to prevent bacteria. Clean anything e.g. tools, bowls, funnels, hoses, and hands that touches the wine.
This will begin the Secondary Fermentation which will last about 10-14 days. When all fermentation has ceased, and a S.G. reading reaches Zero or 0.997 you can then rack the wine into a clean sterilized carboy with 6 more crushed campden tablets. To make and drink wine, this is all you have to do. Letting it age a while longer will settle out the yeast more and make it more pleasant tasting.
If you want pretty wine and bottled wine, along with better tasting wine, you can go some steps farther to clarify more, reduce acidity, and make it sparkle. Watch this video to see those items and actions mentioned.
Yield – (30 )750 ml bottles or (15) 1.5 Liter bottles