Muscadine Grape Wine (2)

• 6-8 lbs Muscadine Grapes
• 2-1/2 lbs granulated sugar
• 3 qts water
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 crushed Campden tablet
• 1 packet Montrachet wine yeast

Wash and destem the grapes, being sure to wear rubber gloves. Run grapes through a grape crusher or crush in crock primary using a sterilized 4X4 or other suitable device in an up-and-down action. Meanwhile, bring water to boil. Add sugar to grapes and pour boiling water over grapes and sugar. Stir well to dissolve sugar. Add crushed Campden tablet and yeast nutrient and cover crock. Wait 12 hours and add pectic enzyme. Wait 12 additional hours and measure both specific gravity and acid. S.G. should be 1.090 or higher; acidity no higher than 7 p.p.t. tartaric. Correct S.G. and acid as in recipe (1) above, if required. Add yeast, recover primary, and stir must 2-4 times daily, knocking down “cap” of skins and seeds each time. Check S.G. daily until it drops to 1.040. Strain pulp well to extract liquid and discard pulp. Recover primary and continue fermenting as before until S.G. reaches 1.030. Siphon into secondary fermentation vessel, fit airlock, and ferment 30 days. Rack and top up, then rack again every 30 days until wine has cleared. Wait additional 30 days, stabilize, and rack again. Sweeten to taste and bottle. Allow to age at least 18 months before drinking. Improves with additional aging. [Adapted from recipe published in New Orleans area newspaper, identity unknown, circa 1990.]