Ingredients for Grape Wine
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How to Make Grape Wine
- Gently crush 10 pounds of mixed Martha, Concord, Seedling, and Niagara grapes. Transfer to a large fermentation vessel (primary fermenter). Allow to ferment for 3-5 days at room temperature (70-75°F), stirring gently once daily.
- Carefully siphon or rack 5 quarts of the fermented grape juice into a separate container, leaving behind the grape skins and pulp.
- In a saucepan, dissolve 2 cups of granulated sugar in 2 cups of hot water. Stir until completely dissolved and allow to cool.
- Pour the cooled sugar solution into a clean 5-gallon glass jug. Add the 5 quarts of fermented grape juice.
- Add filtered water to the jug to fill it completely, leaving approximately 1 inch of headspace.
- Cover the jug opening loosely with a clean cloth secured with a rubber band. Let it sit in a cool, dark place for 3-4 months, allowing secondary fermentation to occur. Monitor for airlock activity (bubbles in a water airlock if using).
- After 3-4 months, carefully siphon or rack the wine into a clean 5-gallon jug, leaving behind any sediment. Seal the jug tightly with an air-tight cork or stopper.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3625g
Fat
0g
Carbs
302g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Beverages Fruit American Easy Dinner Party Low Fat Cocktails Dietary Gifts Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Midwestern Free Of Something Low In Something Berries Grapes Number Of Servings
