Wild Grape Wine Rezept

Craft your own exquisite Wild Grape Wine, a recipe passed down from a small French family vineyard! This easy-to-follow recipe yields a delicious wine ready to bottle in just 11 days. The longer it ages, the richer and more complex the flavor becomes. Imagine the delight of sharing this homemade treasure – it's even been used for Christmas communion for years! Learn the secrets to making this exceptional wine, from selecting ripe wild grapes to the final bottling process. Discover the joy of creating a truly special beverage.

Vorbereitung 15900 Min.

Kochzeit 15900 Min.

Kalorien 2.1 kcal

Eiweiß 0g

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Zutaten für Wild Grape Wine

Grapes
An amount equal to the grape juice volume (in gallons) - granulated white sugar
Sufficient cold water to cover grapes (approximately 1 gallon)
Yeast
Dried Bread

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Zubereitung von Wild Grape Wine

Gather 5 gallons of ripe wild grapes, carefully picking them in clusters with stems intact. Wash gently in cold water, keeping the stems attached.
Place the grapes (with stems) in a large, non-metallic (enamel or food-grade plastic) kettle. Add enough cold water to just cover the grapes.
Bring the mixture to a gentle boil. Reduce heat and simmer until the grape skins begin to burst (approximately 15-20 minutes). Use a potato masher to gently crush the grapes while still in the water. Strain the juice into a clean, non-metallic container using several layers of cheesecloth or a clean dish towel to remove pulp, seeds, and stems.
Discard the solids (stems and pulp). Measure the extracted grape juice.
Add an equal amount of granulated sugar and water to the grape juice (e.g., if you have 4 gallons of juice, add 4 gallons of water and 4 gallons of sugar). Thoroughly mix. Transfer the mixture to a clean, food-grade plastic or glass fermenting crock.
Crumble 1 package (2 ¼ teaspoons) of active dry yeast onto a dry piece of bread crust and let it float on top of the wine mixture. Loosely cover the crock with a clean dish towel. Let ferment for 3 days at room temperature.
After 3 days, carefully strain the wine into a clean, non-metallic container. Wash the crock thoroughly. Return the wine to the clean crock.
Ferment for 4 days, stirring gently once a day and skimming off any foam that forms on the surface.
Strain the wine again through cheesecloth or a fine-mesh strainer. Repeat the crock cleaning process as before, returning wine to the crock.
Allow to ferment for another 4 days, stirring and skimming daily.
Strain the wine one last time. The wine is now ready for bottling. Store bottles on their sides to keep the corks moist.
Age for at least several months or up to several years for best taste.