Muscadine Wine

Here is your opportunity to make a gallon of wonderful, robust wine from Muscadines.
The process is simple. And the resulting creation is quite remarkable. To get started, follow the directions as closely as possible:


2 – 6 Lbs of Muscadines
(the more fruit the better flavor and body)
3 quarts of water
2 cups Table Sugar
1/2 teaspoon Pectic Enzyme
1 Yeast Nutrient tablet, crushed
1 Campden Tablet, crushed
1 pkg. Wine Yeast

If making more than 1 gallon, multiply all ingredients (except the yeast) by the number of gallons you are making.

1. Mix and dissolve all the ingredients, EXCEPT FOR THE YEAST, in a sanitized food grade bucket. Putting the fruit into a straining bag will help in getting it out of the wine and for you to squeeze all the juice out. Allow it to sit for 24 hours while covered with a towel.
2. After 24 hours, add the yeast and ferment for 5 days while covered with a towel. Be sure the mixture is kept between 72 to 78 degrees F. for proper fermentation. Once or twice a day, punch the fruit back down into the must.
3. After 5 days, squeeze out the fruit and siphon wine into a closed container, leaving the sediment behind. Top up to a gallon and fit the container with an airlock. Fill the airlock 1/2 full with water. An air lock allows gasses to escape without allowing air back in the wine. Allow wine to ferment for another 2-4 weeks or until clear. It is normal for the wine to ferment slower now. Transfer into a clean container and let sit for 2 months to further clear. Adding Super Kleer will aid in clearing.
4. Once the wine has cleared, siphon it into bottles for aging. Be sure not to disturb the sediment.
If you like your wine sweeter, you can sweeten it to taste at bottling time. But you must add a stabilizer such as Potassium Sorbate at this time or fermentation may occur again in the bottles.
While you can drink your wine at bottling time, please realize that wine noticeably improves with age.