Happy Wine Day – usually we are talking Grapes but in the South it can be made with about any fruit in season. So here’s two of the areas favorite .
Mr. Bob ‘s Muscadine Wine :
Ingredients You’ll Need:
- 2lbs of fresh muscadine grapes (dried ones won’t work)
- 2 1/2 lbs granulated sugar
- Red wine yeast
- Yeast nutrient
- Pair of gloves
- A large vessel with a one-gallon capacity
- Straining bag
- 2 large containers
- Plastic siphon tube
- Muscadine grapes are highly acidic, so you’ll want to put on the pair of gloves to protect your skin. You need to mash the grapes to extract the juice, but the outer layer is fairly resistant to puncturing. As such, there are two things you can do to solve this problem. Either go crazy with a meat tenderizer or simply refrigerate the grapes. The frost will cause the shell to peel off after a few hours.
- Strain the grapes using the straining bag to maximize the juice obtained. Squeeze the bag vigorously to be thorough.
- Boil about 3 liters or quarts of water and add the kg of sugar to it. Mix until it dissolves, and pour the solution onto the strained muscadine juice. Add the yeast and yeast nutrients as well. Stir gently, and leave to ferment for about a week. Keep stirring the solution once or twice every day.
- After a few days, you’ll start noticing the formation of sediment at the bottom of your container, as well as some foam at the top. Strain the mixture once again to remove these elements, and pour it into the second demijohn.
- Add water to ensure that the demijohn is as tightly packed as possible. Wrap the cheesecloth around the cap in a triple layer to seal well.
- Leave the wine to ferment for 6 weeks. By this stage, the juice will truly have turned to wine, and you’ll again notice the formation of sediment at the bottom.
- Use the siphon tube to rack the wine into the next container. This will remove the sediment and any other impurities contained within. Place your filled container on a higher, flat surface, and use the suction generated by manually pulling at one end of the tube to transfer the contents.
- Cap the container loosely for a couple of days to let fermentation cease altogether.
- Bottle your wine, cork, and store in a chilled environment. No need to wait – you can drink right away.
Aunt Betty Strawberry Wine :
- 1/2 pound raisins
- 3 pounds organic strawberries
- 1 gallon water
- 2-1/2 pounds sugar
- 1 packet wine yeast
- Soak the raisins in enough water to cover overnight, then chop them, with the water, in a blender.
- Cut up the strawberries. Combine the raisins and strawberries in the fermentation vessel.
- Bring the water to a boil in a large pot. Add the sugar and bring back to a boil, stirring to dissolve the sugar.
- Add the boiling sugar water to the mixture in the fermentation vessel. Cover and let cool.
- Stir in the yeast and cover.
- Stir twice a day until fermentation slows, 7 to 10 days.
- Press out the pulp, pour the wine into your secondary fermentation jug, and secure the fermentation lock.
- Check it the next day; if there is a deep layer of lees, rack and filter the wine.
- Rack again every 2 to 3 months.
- The wine should be ready to drink in 6 months. Let it age in the jug for as long as possible before bottling, at least 6 months to 1 year.
The king of wine yeasts is Saccharomyces cerevisiae, and that is in fact the same species of yeast that causes dough to rise. But one thing that yeast does well is mutate, and there are thousands of strains of cerevisiae. All these strains act differently, so a strain that might be effective or suitable for causing dough to rise might not be as suitable to turning grape sugars into alcohol. Ahttps://www.mrbeer.com/ingredients/brewing-yeast/wine-yeast/premier-cuvee-dry-wine-yeast