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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
Course Beverage
Cuisine American
Servings 5 bottles (750ml each)
Calories 120 kcal

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

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

Instructions
 

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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.
Keyword Homemade Drinks, Wine