PHIL’S HOMEMADE WINE | PART 1 | PICK WASH CRUSH | PRIM & SEC FERMENTATION

In this video part 1, we show how we went and picked 7 five gallon buckets of two types of muscadine grapes from my daughters vines to make homemade wine. Part I is about picking, washing, crushing and taking the grapes & juice through what’s called a Primary and Secondary Fermentation process. Part II will pick up there and take us through what we add to it, how to rack the wine into a new carboy to clean up the wine and make it clean, then on to adding a clarifying agent, and bottling. At the end of it all, Janet and I will have a taste test. hickup !

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BEER N BBQ BY LARRY
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Muscadine Wine Recipe

Wine from local grapes
1/2 bushel grapes
4 gallons water
10-12 lbs of grapes (enough to obtain 1.090)

Add per 7.8 gallon fermenting bucket
2 1/2 teaspoons Yeast Nutrient
2 1/2 teaspoons Pectic Enzyme
2 Tablespoons Acid Blend
6 Campden Tablets (crushed)
1 pkg wine yeast

Equipment
7.8 gallon bucket (primary fermenter)
1- fiber net to catch grape pulp (per bucket)
6 gallon Glass Carboy
Fermentation Air Lock and Stopper
Siphon hose and assembly
1- Hydrometer

Procedure
Wash and Crush Grapes in 7.8 gallon primary fermenter bucket. Use best method at hand.
After all grapes are crushed, use hydrometer and check the Specific Gravity reading. Usually on muscadine grapes it should read 1.045-1.050.
Add all mentioned additives and 9 lbs of sugar stirring well.
Add 9 lbs of sugar has been added, take another reading. Depending on how much alcohol you want in your wine (corresponding reading on hydrometer) is how much higher or more sugar to add. If you want 10 % wine stop at reading 1.080.
If you want 12 % wine, add 2 more lbs of sugar or until you read 1.090. etc. etc. You can’t go much higher than 15 or 16 %. 10-12 % are optimum levels.
Cover loosely and let stand overnight.
Next day, mix a pkt of wine yeast, 1 Tbsp of sugar in a cup of warm water. Let this stand for 1 hour, then pour it into the juice and stir.
Fill your airlock with water mixed with meta-bisulphite to keep out air and bacteria, and Install your air lock and stopper into the Carboy.
Within a day or two, Primary Fermentation should begin and will continue for 7-10 days. In 5 days take a reading. When the S.G. reading reaches 1.035-1.045 squeeze out all juice from the pulp using the netting you put in the bucket in the beginning. Pour all the juice into a clean sterilized carboy and add 6 crushed Campden Tablets (metabisulphite) to prevent bacteria. Clean anything e.g. tools, bowls, funnels, hoses, and hands that touches the wine.
This will begin the Secondary Fermentation which will last about 10-14 days. When all fermentation has ceased, and a S.G. reading reaches Zero or 0.997 you can then rack the wine into a clean sterilized carboy with 6 more crushed campden tablets. To make and drink wine, this is all you have to do. If you want pretty wine and bottled wine, along with better tasting wine, you can go some steps farther to clarify more, reduce acidity, and make it sparkle. Watch this video to see those items and actions mentioned.

Yield – 5 or 6 Gallons