Muscadine season is a southern tradition that takes place in the late summer or early fall when the grapes used for Muscadine products are harvested to make Muscadine wine recipes. Muscadine grapes make a delicious, hearty and dark wine. The grapes can also make jam and jelly, but are most commonly used to make Muscadine wine. The grapes are available in most organic grocery stores or farmer's markets, particularly at the end of summer. Here is a Muscadine wine recipe that is simple to make with minimal ingredients that can be found at most grocery stores that sell wine products.
To make Muscadine wine, you'll need:
- 5 lbs. Muscadine grapes
- 5 lbs. sugar or 2.5 lbs. honey
- 1 package champagne wine yeast
- Potato masher
- 5 gallon plastic jug or glass
- Crush the grapes and simmer over the stove for about ten minutes. Use the potato masher to continually crush the grapes as they simmer to release all the juices.
- Stir in the sugar or honey while the grape juice is still hot.
- Using a funnel, pour the mixture into a glass or jug. Add water until the container is about three quarters full.
- Mix one packet of champagne wine yeast into the mixture. Seal the top of the jar.
- Place the container in a cool, dry area. Allow the wine to ferment for about 30 to 50 days.
- Pour the wine into wine bottles or other containers and let it sit for another 30 days.
For an alternative recipe to make Muscadine wine, you will need:
- 1 qt. Muscadine grapes, mashed
- 6 cups sugar
- 3 qts. water
- Straining bag
- Rubber gloves
- Empty wine bottle with airtight top
- Boil the water. Pour six cups of sugar into the boiling water so the sugar crystals dissolve.
- Remove sugar water from heat. Let cool.
- Put on the rubber gloves. The gloves are optional, but you do not want the grapes to stain your hands.
- Pour grapes into the pot of sugar water. There is no need to stir while doing this step.
- Sprinkle some yeast on top. Do not stir after you add the yeast. Let mixture sit until the next day.
- On the next day, stir the grape mixture. Continue to stir the mixture every day for seven days.
- Place the grape mixture in the strainer bag and squeeze liquid into a large dish. It is best to bottle this liquid for six weeks to allow for fermentation. After the six week time period, use the strainer bag to strain the liquid one last time.
- Pour liquid in to a bottle and cap with an airtight top. For the best flavor, let the bottle sit for at least one year before serving.
- For those interested in a richer wine, allow the wine to age for two to four years before serving.
- Many stores sell kits that can be used to make Muscadine wine.
- There are several variations of this recipe, but most use similar ingredients with minimal variations.
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