How to make Muscadine Wine
Making muscadine wine is easy! Here we have a recipe for one gallon. The water, sugar, and grapes can be adjusted with the same ratio for larger batches.
- 3 pounds of sugar
- 3 quarts filtered water
- 1 quart crushed muscadine grapes
- 1 packet active dry yeast (7 grams)
In a sanitized fermenter, dissolve the sugar into the water, then add the grapes. Mix well. To kill the wild yeast, the grapes may be blanched, frozen, or sulfites may be used. If sulfites (like campden tablets) are used, wait 24 hours before adding the yeast. Close the fermenter and fix the airlock.
After fermentation is done, rack the wine into a clean fermenter to leave behind the grape skins and dead yeast. Then top up the fermenter with water (if doing a one gallon recipe, have enough water to become one gallon). Let the wine age until clear, or for about three months before bottling.
Yes, there are various things that may be added to help clear the wine. These are optional. Some folks swear by Dual Fine or sodium metabisulfite. Others will simply let the wine sit until it naturally clears. It will all produce good wine!