Muscadine grapes were used in wine making back in the 15th century, in the regions in and around St. Augustine, Florida. This tradition has been passed down through the years, and today, muscadine wines are produced throughout the Southeast of the US. Typical muscadine wines are sweet, for sugar is added during the production process, and are thus usually consumed as dessert wines.
Muscadine wine has a high level of polyphenolic compounds, one of them being resveratrol. It has antioxidant properties that help prevent harmful effects caused by alcohol to the immune system, ultimately lowering the risk of cancer and heart diseases.
Ingredients:
~ 3 quarts of water
~ 1 quart of mashed muscadine grapes
~ 6 cups of sugar
~ 1 teaspoon of yeast
~ Wash the grapes and squash them.
~ Pour water into a clean 3½ gallon glass container and dissolve sugar in it.
~ Add mashed grapes and sprinkle yeast on top.
~ Cover the container and let it stand for a day.
~ Then stir once every day for a week, after which you need to strain off the liquid and pour it into a glass container which can be air locked.
~ Let it stand undisturbed for 6 weeks to allow fermentation.
~ Then open the container and strain the wine once more.
~ This time just cap the container lightly for 3 days to prevent fermentation.
~ Then cap and store in a cool place.
Ingredients:
~ 1 packet of red wine yeast (or bread yeast)
~ 15 – 20 pounds of muscadine grapes, mashed or juiced
~ 2 pounds of sugar for every gallon of juice
~ Begin by crushing the grapes to release the juices. You can do this with a juicer, but if you don’t have one, a potato masher will work.
~ Now measure the juice, and for every gallon of it, set aside two pounds of sugar.
~ Pour the juice into a glass jug or jar and add the accumulated amount of sugar.
~ Stir till it melts, which may take a while.
~ Then add yeast and close the container with the airlock and bung.
~ This wine may take three to four weeks to ferment.
~ Further, check the wine for any bubbles for two to three days. When the bubbles no longer appear, the wine is ready to be strained and bottled.
Ingredients:
~ 4 quarts of scuppernong or muscadine grapes
~ 1 quart of boiling water
~ 2¼ cups of sugar
~ ¾ cup of vodka
~ Pluck all the grapes from their stems and wash them.
~ Drain the water and transfer the grapes to a large stoneware crock or bowl.
~ Mash the grapes. Wear an apron while doing so for you are sure to get splattered.
~ Pour boiling water into the container and then cover it with a double thickness of cheesecloth.
~ Let it sit in a cool, dark place for 24 hours.
~ Then stir in sugar and replace the cheesecloth covering, and leave it for another full day.
~ Then strain the liquid, discarding the pulp, seeds, and skin and try to collect as much juice as possible.
~ Pour the juice into another container and keep it covered with a fresh cheesecloth for 3 days.
~ After that, add vodka and cover tightly. You can place a brick or two on the lid to hold it down.
~ After 2 days, transfer the wine to a sterile, dry glass bottle. Let it mature for a few months in a cool, dark place before using.
Ingredients:
~ 1 packet of Montrachet wine yeast
~ 6 pounds of muscadine grapes
~ 2¼ pounds of sugar
~ 3 quarts of water
~ 1 teaspoon of pectic enzyme
~ 1 teaspoon of yeast nutrient
~ 1 Campden tablet
~ Choose only fully ripe muscadine grapes in recommended quantity.
~ Wash the grapes, remove stems and crush them. Wear gloves while handling raw muscadine as they are severely acidic.
~ Pour the grape pulp in a straining bag.
~ Boil water and dissolve recommended amount of granulated sugar in it.
~ Pour this mixture over the grapes.
~ Add yeast nutrient and campden tablet and cover the bag to allow fermentation. Let it stand for 12 hours.
~ Then add pectic enzyme, which will give your wine a clear look by dissolving all the solids in the mixture. Cover the mixture again and wait for another 12 hours.
~ Add the entire packet of Montrachet wine yeast and cover once again to complete the fermentation process. Do not stir after adding wine yeast until the next day.
~ Next day onwards stir the mixture twice a day for a week.
~ Then transfer the mixture to a vessel and cover it with an airtight lid. Repeat this process for three to four weeks by changing vessels.
~ Once you find that there are no solid particles and the wine is clean and clear, know that your wine is ready to be bottled.
Ingredients:
~ 3 gallons of water
~ 18 pounds of muscadine grape juice
~ 10 pounds of sugar
~ 5 pounds of fully ripe peaches
~ 4 teaspoons of acid blend
~ 2 teaspoons of pectic enzyme
~ 1 teaspoon of red wine yeast
~ Wash the peaches and cut them into pieces. Remember to remove spoiled parts and stones from them.
~ Put the peaches in an air-tight bag and freeze for one to two weeks. This will help release the juice from the fruit easily.
~ Then comes processing. Using a potato masher to crush the peaches. Put crushed portion in a straining bag and add muscadine grape juice to it.
~ Dissolve sugar in boiling water in a separate bowl and add to the mixture.
~ Spread wine yeast on top. Let it stand overnight. Do not stir.
~ Next day, add pectic enzyme, acid blend, and store for one or two weeks to allow fermentation.
~ Now transfer the mixture to an air-tight container to complete fermentation.
~ The next thing to be done is racking the wine. Keep transferring the wine from one container to another in order to leave the sediments behind.
~ Once you find no bubbles appearing and a clear look in your wine, know that it is ready for bottling.
If you want your wine to have that rich taste, store it for a year or two and see the results. Older the wine, richer will be its taste.
These muscadine wine recipe options are all very easy to follow, and even as a beginner, you should be able to make great homemade wine. However, it is advisable that you read up on enough home wine making information before you start, to avoid the usual pitfalls. Good luck!
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