A bottle of homemade muscadine wine with deep red color, surrounded by fresh muscadine grapes on a rustic wooden surface

How to Make Muscadine Wine at Home – Simple and Easy

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Muscadine wine is a Southern classic, known for its sweet, fruity flavor and deep, rich color.

The simple and easy recipe is perfect for beginners and produces a delicious homemade wine that’s great for sipping on its own or pairing it with cheeses and desserts.

A glass of deep red Muscadine wine on a rustic wooden surface, surrounded by fresh grapes, grape leaves, and a wine barrel in the background

Muscadine Wine

This beginner-friendly recipe requires simple ingredients and basic winemaking equipment. The process includes crushing fresh muscadine grapes, fermenting the mixture for 4-6 weeks, and bottling the wine for storage.
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Prep Time 30 minutes
Cook Time 0 minutes
Servings: 5 bottles (750ml each)
Course: Beverage
Cuisine: American
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

  • 5 lbs  fresh muscadine grapes washed and de-stemmed
  • 5 cups  granulated sugar adjust for sweetness preference
  • 1 gallon  filtered water
  • 1 packet  wine yeast such as Lalvin EC-1118 or Red Star Premier Blanc
  • 1 tsp yeast nutrient optional but recommended for better fermentatio
  • 1 Campden tablet crushed, to sterilize, optional

Equipment

  • Large stockpot or food-grade plastic bucket for fermentation
  • Cheesecloth or fine mesh strainer
  • Fermentation lock and bung fits your fermentation vessel
  • Sanitized glass carboy 1 gallon or 5-gallon, depending on the batch size
  • Hydrometer optional but helpful for measuring alcohol content
  • Siphon or funnel
  • Bottles with corks or caps
  • A spoon or stirring paddle sanitized

Method
 

  1. Step 1: Preparing the Grapes
    Wash and de-stem the muscadine grapes.
    Place the grapes in a large sanitized stockpot or bucket and crush them to release the juice. You can use your hands, a potato masher, or a wine press.
    A close-up of a hand rinsing Muscadine grapes in a metal bowl, with water droplets splashing around
  2. Step 2: Adding Ingredients
    Pour the filtered water over the crushed grapes.
    Add the sugar and stir until completely dissolved.
    If using, add a crushed Campden tablet to sterilize the must (grape mixture). Let it sit for 24 hours before proceeding to fermentation.
    Close-up of Muscadine grapes being crushed in a glass bowl with a wooden spoon, releasing juices and bubbles
  3. Step 3: Starting Fermentation
    After 24 hours, sprinkle the wine yeast over the surface of the must. Add yeast nutrient if desired. Stir gently.
    Cover the fermentation vessel with a clean cloth or loosely with its lid to allow oxygen to help kickstart fermentation.
    A person pouring deep purple grape juice into a large metal container, beginning the fermentation process for muscadine wine
  4. Step 4: Primary Fermentation
    Place the fermentation vessel in a cool, dark place (70–75°F). Stir the must daily to keep the grape skins submerged.
    After 5-7 days, strain the mixture through cheesecloth into a sanitized glass carboy, discarding solids.
    A glass jar filled with muscadine grapes and liquid, undergoing primary fermentation in a home winemaking setup
  5. Step 5: Secondary Fermentation
    Attach the fermentation lock to the carboy to allow gases to escape while preventing contamination.
    A close-up of a glass carboy filled with fermenting liquid, equipped with an airlock for controlled fermentation
  6. Step 6: Bottling
    Siphon the wine into sanitized bottles, leaving sediment behind.
    Seal the bottles with corks or caps and store them in a cool, dark place.
    A close-up of a glass bottle filled with dark muscadine wine, sealed with a cork, surrounded by other wine bottles in soft lighting

Video

Notes

Nutritional Information (per 5 oz serving):
  • Carbohydrates: 10g
  • Protein: 0g
  • Fat: 0g
Cooking Tips:
  • Sweetness Adjustment: Taste the wine before bottling. If it’s too dry, dissolve additional sugar in a small amount of water and mix it in.
  • Storage Tips: Use dark bottles to protect the wine from light, which can affect flavor.
  • Testing: A hydrometer can measure the sugar content and help you track alcohol levels.

Are There any Alternatives for Ingredients?

If muscadine grapes are unavailable or you’d like to experiment with other flavors, several alternatives can work beautifully in this recipe. Concord grapes, for example, are a widely available variety with a similar deep, fruity flavor.

They can produce a rich, robust wine that rivals muscadine in sweetness and aroma. Concord grapes are perfect for those who enjoy the traditional essence of grape juice and are seeking a familiar flavor profile in their homemade wine.

Close-up of dark purple muscadine grapes growing on a vine with green leaves in the background
Muscadine grapes are one of the few grape varieties native to North America, thriving in the hot and humid climates of the southeastern United States

For a unique twist, you can substitute muscadines with other fruits such as:

  • Blackberries
  • Blueberries
  • Raspberries

These berries provide a vibrant color and a tart-sweet balance that creates a deliciously different wine. Be sure to adjust the sugar content to balance the natural tartness of the berries.

Tropical fruits like mango or pineapple can also be used for an exotic variation, resulting in a lighter, more aromatic wine that pairs wonderfully with summer dishes. When using non-grape fruits, consider adding a small portion of raisins to enhance body and depth.

The Bottom Line

Making muscadine wine at home is a rewarding process that combines tradition, creativity, and a bit of science. With its sweet, fruity flavor and rich aroma, this Southern classic is perfect for sipping on its own or serving at gatherings.

Not only does this process allow you to create a wine that suits your taste perfectly, but it also connects you to the craftsmanship of winemaking.

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