WINE FROM LOCAL GRAPES – makes 5 gallons
(Muscadine, Scuppernong, Concord*, etc.)
½ bushel grapes
3 gallons water
10-12 lb. sugar (enough to obtain S.G. =1.090)
2 ½ tsp. pectic enzyme powder
3 tsp yeast nutrient
2 T. acid blend
5 campden tablets
1 package wine yeast
Remove stems, wash & crush grapes. Put grapes in sanitized nylon bag. Dissolve sugar & other additives (except yeast) in water & add to crushed grapes in sanitized food-grade container & cover loosely. Keep in a dark place at room temperature.
After 24 hours, stir vigorously & add yeast; cover loosely.
Stir daily & after 1 week, check S.G. with hydrometer. If S.G = 1.030 or lower, siphon wine off sediment into sanitized glass carboy. (You can squeeze bag of grapes to get more juice first, then throw them out.) Attach stopper & airlock. Do NOT add campden tablets at this time.
After about 3 weeks, fermentation will be complete (S.G. = 1.000). Confirm this by taking readings 1 day apart & ensure you get the same reading both times.
When fermentation is complete, siphon off sediment into another sanitized glass carboy. Attach stopper & airlock & add 3-5 crushed campden tablets. Repeat this process whenever the layer of sediment is approx. 1/2” deep.
When wine becomes clear enough to see through, bottle. (If sweetening before bottling, add wine stabilizer before sweetening.)
*if using Concord grapes, leave out acid blend.