This is a robust wine that only gets better with age. Drink to your good health, as it is rich in resveratrol, a heart-healthy compound.
INGREDIENTS | MAKES 1 GALLON
6 pounds wild grapes (muscadine, fox, or summer)
3 quarts water
2 pounds sugar
1½ cups orange juice
1 package wine yeast
Airlocks are made of plastic or glass that fit into a cork or rubber stopper and are placed on the jug or container for the secondary fermentation, which is anaerobic. They are filled initially halfway with water. As fermentation occurs, it allows the gases to escape and at the same time prevents unwanted materials from getting in.
1. Mash grapes with your hands in 5-gallon crock or bucket.
2. Add water and sugar to the crock or bucket. Cover with cheesecloth or muslin and let stand 24 hours.
3. Let orange juice reach room temperature by setting it out for 2 hours. Add room-temperature orange juice to wine yeast in closeable container. Cover and shake vigorously. Let stand until bubbly before adding to the grape mixture.
4. Stir daily, pressing pulp at the same time to extract more juice.
5. After about a week, siphon wine into gallon jugs and attach airlock.
6. When the fermentation is complete, after about 3 weeks, siphon into clean jugs and reattach airlock.
7. After 2 months, siphon into bottles.