Basic Muscadine Wine Recipe - 5 Gallons
- 5 Gallon bucket of muscadine grapes (25 to 30 #)
- Yeast nutrient (use recommended dosage for 5 gallons)
- Pectic enzyme (use recommended dosage for 5 gallons)
- ¼ teaspoon potassium metabisulfite
- 10 teaspoons of acid blend (approximately – check your acid level first to determine how much you will need.
- 2 ½ to 3 gallons of filtered water
- Approximately 14 cups of sugar (depending upon brix level of juice)
- Champagne yeast
- Sanitize a primary fermenting bucket (food safe & made for winemaking)
- Put grapes through a grape crusher (or stomp them with your feet if you have to!) No blenders, no food processors, no juicing machines.
- Add ¼ t. potassium metabisulfite
- Add 1 gallon of heated water with 4 ½ c. of the sugar dissolved.
- Check the brix level at this point. You should target for 22 or 23 brix. If the brix are low, you will need to add sugar to each gallon of water until you reach 22 brix.
- Check the acid level. Add acid blend depending upon how low the acid of the juice is.
- After the acid & brix levels are reached, add the pectic enzyme, yeast nutrient.
- Fit with an airlock
- Add the yeast the next day which has been dissolved in ¼ c. warm water.
- Let ferment for 4 to 5 days. Check the brix level. When it reaches 5 brix, strain the juice from the must and transfer to a 5 gallon glass carboy.
- Let the juice continue fermenting until it stops bubbling in the airlock.
- Add 2 teaspoons of potassium sorbate and stir. The potassium sorbate stops fermentation and kills the yeast. Also add a clearning agent at this point (like Sparkolloid or Bentonite). Let it sit until the wine clears and then rack the wine off the must.
- After the must settles again, you can rack off to another sanitized carboy (or filter).
- Adjust to taste with sugar
- Let the bottling begin!!
Note: Stir the must while in the primary a minimum of twice per day to knock the cap down and aerate the must.