How To Make Moscatina Grape Wine (with Pictures)

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How To Make Moscatina Grape Wine (with Pictures)
How To Make Moscatina Grape Wine (with Pictures)
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Muscat grape (Vitis rotundifolia) is perfect for amateur winemakers because it has high acidity and a robust flavor; using this grape you can skip many boring steps of winemaking. To proceed, buy the appropriate equipment and sterilize it; then make your own recipe starting from a mixture of crushed grapes, sugar, yeast and other additives. Let the must complete the fermentation and transfer it to a demijohn; when the effervescence has stopped, bottle the wine and let it mature for two or three years.

Ingrediants

For about 3 bottles of wine

  • 1, 5 kg of fresh muscat grapes
  • 1, 2 kg of granulated sugar
  • 1 sachet of yeast for red wines
  • Nutrients for yeast
  • 1 crushed tablet of sodium metabisulfite
  • Stabilizer such as potassium sorbate

Steps

Part 1 of 5: Gather and Sterilize the Equipment

Make Muscadine Wine Step 1
Make Muscadine Wine Step 1

Step 1. Purchase wine making tools

You will need approximately 28 sodium metabisulphite tablets to sterilize tools, 2 4-liter fermentation buckets or similar food-grade containers, 2 plastic or glass demijohns, a cork and an airlock valve suitable for demijohns, a bag filter or muslin cloth, 1m long vinyl siphon, 6 glass bottles with cork stopper, corker, long handled mixing spoon and large funnel.

You can buy it all online or at an amateur winemaking shop

Make Muscadine Wine Step 2
Make Muscadine Wine Step 2

Step 2. Wash the instrumentation with soap and water

If it is dirty or has been used before, you must wash it before sanitizing it. To do this, fill a sink with hot water and dish soap. Thoroughly scrub all tools to remove dirt or residues; at the end, rinse them carefully to remove all traces of detergent.

If the tools have never been used, you can skip this step

Make Muscadine Wine Step 3
Make Muscadine Wine Step 3

Step 3. Prepare a sanitizing solution

If you don't sterilize the equipment, the wine perishes before you can even taste it. Fill the fermentation buckets with water leaving some space to allow the liquid level to rise and add 14 tablets of sodium metabisulphite to each vessel; mix the solution for a few minutes so that the tablets dissolve.

It is notoriously difficult to dissolve this substance in water, floating lumps may remain even at the end of the process

Make Muscadine Wine Step 4
Make Muscadine Wine Step 4

Step 4. Immerse the tools

Gently arrange them inside the two buckets; this means that you have to sanitize the glass demijohns, the cap and the airlock valve, the bag filter or the muslin cloth, the spoon and the vinyl siphon. Leave them to soak for a few minutes to kill all microorganisms.

You can also not sterilize the bottles until it is time to transfer the wine to them; you will still have to follow the same procedure

Make Muscadine Wine Step 5
Make Muscadine Wine Step 5

Step 5. Extract the objects from the liquid

Make sure you have washed your hands before proceeding and place wet tools on a clean, dry cloth, letting the moisture evaporate into the air; throw away the sanitizing solution found in the buckets and expose them to the air as well.

  • Before throwing away the liquid, move it around the container to also remove any fragments of the tablet that have settled on the bottom.
  • Do not rinse the equipment after having sanitized it.

Part 2 of 5: Prepare the Wine

Make Muscadine Wine Step 6
Make Muscadine Wine Step 6

Step 1. Gather the ingredients

You need 1.5 kg of fresh muscat grapes, 1.2 kg of granulated sugar, a sachet of red wine yeast, its nutrients, a sodium metabisulphite tablet and a stabilizer such as potassium sorbate; do not use frozen grapes because it alters the flavor of the finished product.

  • To know the exact dose of yeast, nutrients and stabilizer, read the instructions on the respective packages; each brand indicates slightly different guidelines.
  • Remove any rotten leaves, stems or fruit from the bunches and wash the berries.
Make Muscadine Wine Step 7
Make Muscadine Wine Step 7

Step 2. Remove the peels

You can cut each grain by hand or freeze it to pop the peel; in the latter case, transfer the fruit to a large clean bowl and place it in the freezer for 3-4 hours. Then wait for it to thaw at room temperature for a couple of hours; when the grapes are thawed, mash them with a potato masher or with clean hands.

Make Muscadine Wine Step 8
Make Muscadine Wine Step 8

Step 3. Prepare the brew mix

Pour 3 liters of water into one of the sanitized fermentation buckets; add sugar, crushed sodium metabisulfite tablet, yeast nutrients and potassium sorbate. Mix all the ingredients until they are well blended.

  • Make sure the spoon is clean and sterilized.
  • Read the instructions on the yeast nutrient and potassium sorbate packaging for the exact doses to use.
Make Muscadine Wine Step 9
Make Muscadine Wine Step 9

Step 4. Pour the crushed grapes into the bag filter

To avoid excessively dirtying the work area, proceed over the fermentation bucket; when the filter is full, knot it and gently deposit it into the brew mixture.

This type of bag allows you to easily remove solid residues from the wine without having to filter it

Make Muscadine Wine Step 10
Make Muscadine Wine Step 10

Step 5. Cover the bowl with a cloth and set it aside

Find a quiet place where no one can bump and overturn the bucket; then let the mixture rest for 24 hours. During this phase the sodium metabisulphite sanitizes the wine.

Don't worry if the wort smells funny; sodium metabisulphite releases faint sulfur fumes during the process

Make Muscadine Wine Step 11
Make Muscadine Wine Step 11

Step 6. Add the yeast

Once the mixture has rested for 24 hours, distribute this ingredient on the surface, stirring with a sanitized spoon; cover the bucket again with a clean tea towel and transfer it to a dark, cool room with a temperature between 22 and 25 ° C.

Read the instructions on the yeast sachet to find out how much to use

Part 3 of 5: Complete the First Fermentation

Make Muscadine Wine Step 12
Make Muscadine Wine Step 12

Step 1. Let the wort ferment for 5-7 days

Stir it daily with the sterilized spoon to push the bag to the bottom. As you proceed, check for bubbles; after 5-7 days the liquid should no longer emit while mixing. The absence of bubbles indicates that the must has completed the first fermentation.

Remember to store the liquid in a cool, dark place with a temperature between 22 and 25 ° C

Make Muscadine Wine Step 13
Make Muscadine Wine Step 13

Step 2. Use a hydrometer or acidity test

Both allow to define the phase in which the liquid is found. However, the high acidity of the Moscatine grapes makes such frequent monitoring unnecessary as that for other types of wine; However, if you want to use these tools, buy them online or at a winemaking equipment store.

  • If you have decided to use a hydrometer, know that the first fermentation ends when you detect a value of 1.030.
  • If you have opted for an acidity test, measure the wine after 24 hours of fermentation and then once a day; the acidity level must remain below 7 parts per trillion of tartaric acid.
Make Muscadine Wine Step 14
Make Muscadine Wine Step 14

Step 3. Filter the wine by pouring it into the clean fermentation bucket

First, remove the bag and squeeze it to extract every last drop of liquid; tie a sheet of cheesecloth over the opening of the clean bucket using a large rubber band or string and making sure the fabric is not taut. Pour the contents of the first bucket into the second, so that any solid residue is retained by the cheesecloth.

After racking, throw away the cheesecloth and collected residues

Make Muscadine Wine Step 15
Make Muscadine Wine Step 15

Step 4. Transfer the filtered wine to the demijohn

If necessary, ask a friend to help you with this step. Insert the funnel into the opening of the carboy, then carefully pour the liquid, stopping when the level is a few centimeters from the top; if you have made a lot of wine, you may need two demijohns. Tightly insert the cork and airlock valve into the opening.

If you don't know how tight the cap and valve should be, read the manufacturer's instructions for the carboy you purchased

Make Muscadine Wine Step 16
Make Muscadine Wine Step 16

Step 5. Let the wine ferment for three weeks

Put the demijohn in the cool, dark place you used for the first fermentation and leave the liquid undisturbed for at least 21 days; check the valve and cap daily to make sure they stay firmly in place.

  • If they move, tighten them again, otherwise bacteria and residues can get into the wine.
  • Make sure your hands are clean before touching these items.
Make Muscadine Wine Step 17
Make Muscadine Wine Step 17

Step 6. Examine the wine

After three weeks, check the liquid carefully. If the foam is absent or in minimal quantity and you notice a dark sediment on the bottom of the container, the wine is ready to be decanted; if not, let it sit for another week before checking it again.

Part 4 of 5: Transfer the Wine

Make Muscadine Wine Step 18
Make Muscadine Wine Step 18

Step 1. Prepare for decanting

Put the full demijohn on the table or a chair with a flat base, taking care not to mix the sediment that is on the bottom; approach the second demijohn leaving it on the ground, at a lower level. Make sure that this second container is also clean and sanitized.

If you stir the sediment, let the liquid sit for a few hours before proceeding; in this way, the residues precipitate again

Make Muscadine Wine Step 19
Make Muscadine Wine Step 19

Step 2. Insert the siphon

Remove the cap, the airlock valve and set them aside on a clean cloth; insert the siphon into the demijohn until the tip is a few centimeters from the sediment.

If the tube touches the debris, it sucks it up and transfers it to the new container making all the work useless

Make Muscadine Wine Step 20
Make Muscadine Wine Step 20

Step 3. Vacuum the wine

Suck from the free end of the tube until you taste the drink; then quickly bring the tube into the second demijohn and fill it. Monitor the process closely to make sure sediment is not being transferred.

  • If you are concerned about contaminating the wine with bacteria from your mouth, use a bulb syringe to begin pouring.
  • You can buy bulb syringes online or at winemaking equipment stores.
Make Muscadine Wine Step 21
Make Muscadine Wine Step 21

Step 4. Reinsert the cap and valve

Screw them tightly using clean hands; put the demijohn in the cold and dark place to continue fermentation.

Clean and sterilize the old demijohn after racking; otherwise, solid deposits adhere to the bottom and their removal becomes very difficult

Make Muscadine Wine Step 22
Make Muscadine Wine Step 22

Step 5. Continue decanting the wine

Check for sediment every three weeks and transfer the liquid from one container to another to purify it; the whole process takes up to nine weeks. When the liquid is perfectly clear, you can bottle it.

Part 5 of 5: Bottle the Wine

Make Muscadine Wine Step 23
Make Muscadine Wine Step 23

Step 1. Transfer the wine to clean bottles using the siphon

Take a clean and sanitized tube to transfer the liquid into equally sterilized bottles; remember to work in an easy-to-clean environment, as the process could be a bit messy.

If you don't want to contaminate the wine with bacteria in your mouth, use a bulb syringe to aspirate it

Make Muscadine Wine Step 24
Make Muscadine Wine Step 24

Step 2. Use a capper to seal the bottles

The models of the various manufacturers are all different, so follow the instruction manual regarding use; make sure you have enough corks for all bottles.

If the capper moves with difficulty, use the WD-40 to lubricate the moving parts; however, do not apply it to surfaces that come into contact with the wine or the cork

Make Muscadine Wine Step 25
Make Muscadine Wine Step 25

Step 3. Label the bottles with the date and ingredients

You can use a specific machine or sheets of paper and adhesive tape to create a personalized label for your wine; do not forget the date and the list of ingredients, this information allows you to understand when you can enjoy the drink.

Be detailed when writing down the ingredients, so you know immediately which recipe you used, in case you liked the wine or wanted to make changes

Make Muscadine Wine Step 26
Make Muscadine Wine Step 26

Step 4. Let the drink ferment for two to three years

It is difficult to resist the temptation to open a bottle of homemade wine; however, its flavor is better after a period of aging. If you simply can't wait, remember that the drink is safe to consume even if its flavor isn't the best.

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