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Makes one gallon.


6 lbs. Grapes 6 pints Water
2 lbs. Sugar 1/4 tsp. Pectic Enzyme
1 tsp. Yeast Nutrient 1 Campden Tablet, crushed
1 pkg. Yeast  

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.


  1. Wash, remove from stems and discard any moldy or badly bruised grapes.
  2. Using a nylon straining bag or press, crush grapes and extract maximum juice from pulp.
  3. Add enough water to juice to adjust acid level to .65%(tartaric).
  4. Add enough sugar to adjust Specific Gravity (S.G.) to 1.095-1.100.
  5. Add remaining ingredients, including pulp bag but not yeast to juice.
  6. Cover primary fermenter.
  7. Wait 24 hours, then add yeast and re-cover primary fermenter.
  8. Stir daily, check S.G. and press pulp lightly to aid extraction.
  9. When S.G. reaches 1.030 (usually day 5), lightly press juice from bag. Then syphon juice into glass container and attach airlock.
  10. When S.G. reaches 1.000 (fermentation complete) syphon juice off sediment into clean glass container. Re-attach airlock.
  11. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
  12. Allow the wine to age.

If a slightly sweetened wine is more to your taste, add 1/2 tsp. of stabilizer and 1/4 cup of dissolved sugar at bottling.


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