Yield: Two Gallons US
Beginning SG/PA: Not Provided

Ingredients:
6 pounds red grapes, any variety
3 red apples, such as Cameo
3 pounds sugar
1 pkg wine yeast

Instructions:

  1. Peel about two pounds of the grapes.
  2. Add them with other grapes and apples into your bucket or other container.
  3. Mash fruit thoroughly.
  4. Dissolve the sugar into 1 gallon of water and add to fruit.
  5. Add water if necessary to bring must up to appropriate PA level (such as 10%).
  6. Add yeast and loosely cover container for 7 to 10 days.
  7. Let the foam cap be your guide. When it slows a bit it’s time to filter.
  8. Filter the must and allow to ferment for a minimum of 3 weeks, 4 to 5 is better.
  9. Rack the wine and allow it to age for 4 months minimum, watch for signs of fermenting to end.
  10. Stabilize and bottle when clear.
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