Wild Mustang Grape Wine

For each gallon of wine use:

• 6 Ibs washed, stemmed, and mashed grapes (be careful not to crush the seeds)
• 1 1/4 Ib sugar (approximate – depends on the sweetness of the grapes)
• 6 pints of water or enough to cover must
• 1 Campden tablet (crush in water)
• 1 gram wine yeast
• 1 t Yeast Nutrient

Put mashed grapes, water, and crushed Campden tablet in crock. Cover with a cloth and allow to stand for 24 hours. Leave to ferment 5 to 7 days, stirring well each day. Always keep tightly covered-¬one fruit fly can spoil it all. Tighten the cloth with an elastic band. At the end of 7 days (or earlier if fermentation seems to stop), rack wine (strain) into a secondary jar with a water lock. Add the remaining sugar. Sugar may be melted in sterile water to fill the jar. . Pour,either tap water or Campden solution in waterlock and place. snugly into the stopper then place on jar. Water will shift to one side. As the wine works, gas will escape through the waterlode Always keep jug full up to neck using boiled water or sugar water if sweetness is needed.

Sometimes the fermentation (“burping”) will be very active and even audible. This activity will continue for about 3 to 4 weeks, gradually slowing down. At this time siphon the wine into a clean jug. Taste. It will probably be sour and “raw.” If you want it sweeter, add more sugar. When siphoning be careful not to get the dregs (“lees”) into the clean jar. Again attach the waterlock. The wine will probably ferment a while longer and will continue to clear. Fermentation increases the alcohol content.

Wine can be racked again to clear it further. When ready to bottle, sterilize bottles with Campden water (1 tablet to a quart of water). The soiution can be used from bottle to bottle and to sterilize any equipment used.

Stabilize the wine with 1/2 t potassium sorbate to prevent further fermentation. Fill bottles and close with corks. ‘Soak corks in boiling water for 5 minutes (only).