My wife picked about 50 pounds of grapes from her brothers house one afternoon and brought them home. I was not looking at her making Jam or juice but that was her plans. I was able to get her to let me have 6 pounds so I could make 1 Gallon of wine. It was unbelievable. I hope to make a lot larger batch this year.

Ingredients:

  • 6 lbs Grapes
  • 6 pints water
  • 2 pounds sugar
  • 1/2 tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 campden tablet, crushed
  • 1 package Lavlin D-47 yeast

Instructions:

  • Wash, remove stems and discard any moldy or badly bruised grapes.
  • Using nylon straining bag, crush grapes and extract as much juice from pulp as you can.
  • Tie nylon bag and place in primary.
  • Add all ingredients excpet the yeast.
  • Make sure starting specific gravity is between 1.095 – 1.100
  • Cover primary
  • After 24 hours add yeast.
  • Stir daily and check specific gravity.
  • Once specific gravity reaches 1.040, lightly press juice from nylon bag. Siphon off sediment to secondary and attach airlock.
  • Once specific gravity reaches 1.000, siphon off sediment to new clean secondary, Reattach airlock.
  • Siphon again in 2 month and again before bottling.

This is a robust wine. Give it time to age.

You may prefer to back-sweeten before bottling. To do this add 1/2 tsp stabilizer, then 1/4 to 1/2 lb dissolved sugar per gallon.

Cheers!

 

 

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