Wild Grape Wine      by Bill and Renee Southworth 

For a batch of about 5 to 6 gallons -

Ingredients:

• 1 gallon wild grape juice 
• 1 gallon wild grape skins 
• 2 gallons water 
• 3 gallons apple juice 
• Campden tablets OR potassium metabisulfite powder
• 6 tsp. yeast nutrient 
• 2 1/2 tsp. dry or 25 drops liquid pectic enzyme 
• Sugar 
• General purpose wine yeast 

Process: 

• Fill a 7 gallon or larger fermenter with juice and skins. 
• Add 5 Campden tablets OR 1/4 tsp. metabisulfite
• Add pectic enzyme 
• Add yeast nutrient. 
• Add sugar to a specific gravity of 1.085 (probably 4-5 lbs)
• The next day add yeast. Wine should start fermenting within two days after adding yeast. 

• Remove fruit 2-5 days later.  Longer skin contact will result in deeper color and higher tannins. 
• Use the skins in second run wine (see below) or discard. 
• Rack in 2 weeks. 
• Add 5 Campden tablets OR 1/4 tsp. metabisulfite. 
• Cold stabilize the wine  (near-freezing temp. for 1-2 weeks or more, to precipitate out excess tartaric acid) 
• Age with oak if desired 
• Bottle when clear 

WILD GRAPE SECOND RUN 

 Ingredients:

• 4 gallons wild grape skins 
• 3 gallons apple juice 
• 8 tsp. yeast nutrient 
• 5 Campden tablets OR 1/4 tsp. metabisulfite 
• Sugar to raise S.G. to about 1.085. 

Process:

• Follow instructions for Wild Grape wine, substituting the ingredients for the second run wine. 
• Using the wild grape skins from the first run should eliminate the need to add yeast.  If fermentation is not obvious within 2 days, add a pkt of yeast.
• The second run does make a nice wine. It will be lighter in color and body. It is generally drinkable sooner. 
• Many different Wild Grape Wine recipes exist. Ask members for options.