How to Make Muscadine Wine Edited by Sophiee786, BR, Kikyi, Sarah Eliza and 5 others 10 Article Edit Discuss Make Muscadine Wine The Muscadine grape is one that is native to the southeastern United States, and is used extensively in wine, jam, and juice. A glass or two of wine a day has been proven to have great effect on heart health. Muscadine wine in specific has been shown to not only boost heart health, but also be an effective anticancer agent. There are several steps involved with how to make Muscadine wine. EditSteps 1 Pick or purchase six pounds of ripe Muscadine grapes. They can be found growing wild in much of the southeastern U.S, but also are available for purchase. 2 Boil 3 quarts of water and dissolve 2 � pound of granulated sugar in the water. 3 Wash and de-stem the grapes. Because the grapes are severely acidic, use rubber gloves when dealing with the raw grapes. 4 Crush grapes while wearing gloves. Pour pulp into a straining bag. 5 Add 1 tsp. yeast nutrient to promote fermentation, and cover your fermentation vessel. Wait 12 hours. 6 Add 1 tsp. of pectic enzyme. This will dissolve solids and give your wine a clean, clear look. Recover and let sit another 12 hours. 7 Measure the specific gravity of your wine. This is done using a hydrometer, which one places in a small container with 5-10 ounces of wine. The hydrometer should not touch the bottom of the glass but should float. Reading the hydrometer, your specific gravity should be 1.100-1.003. Specific gravity can be corrected by adding sugar. 8 Measure acid levels of your wine using a titration kid. Take a small sample of your wine. Add a base, which would be sodium hydroxide by the milliliter. After ever 1 milliliter drop of base, swirl your wine. It should briefly change color and then return to normal when swirled. When the wine does not turn back to normal, you are done. For each milliliter you have 1 p.p.t. tartaric. Your acid levels should not be high than 7 p.p.t. tartaric. 9 Add your packet of wine yeast and re-cover your fermentation vessel. Stir your mixture squeeze the straining bag twice a day for one week. When your specific gravity drops to 1.030, you are ready to change fermentation vessels. 10 Pour your mixture and strain pulp into your second fermentation vessel. Attach an airtight lid. This is called racking. 11 Rack the mixture again by switching to another fermentation vessel (you can re-use your first vessel) after at least 3 weeks. Repeat this until the wine shows no sediment. 12 Bottle your wine once there is no sediment. 13 Taste your wine after a year, and enjoy!
Posted on: Thu, 19 Sep 2013 17:17:34 +0000
Trending Topics
Recently Viewed Topics
© 2015