Wild Grape Wine
Table Type/Dry
Thanks Laurel Hart for writing this recipe down and to Jim for sharing it with us.
Recipe by Jim Garnier
Pre-amble:
We have been making
wild grape wine for over 30 years. I guess it’s the challenge of making a wine
from a fruit that’s growing for free out there on the highways and byways of the
county. It’s your own personal vineyard – no need to either prune, spray nor
own the land or the fencerows the vines grow
on.
However, it requires more detail than a batch from your local brew club. They
say there are five different species of wild grapes – you want the ones that are
least labrusca or foxy in taste. Pick them as late in the season as practical
when they are falling in clusters to the ground. They should be sweet and mild
in taste. You may have to pass by many heavy clustered vines that look so good
but in taste they have that strong labrusca flavour that will carry over into a
wine that is generally objectionable.
Here is the recipe in general for one gallon (imperial) but who makes one gallon? We work around 12 gallons, to in time fill a 10 gallon oak barrel. You will need about 1˝ bushel – 36 lbs grapes for 12 gallons.
3 lbs grapes
1 lb sultana raisins
1 lb bananas (approx. 2)
1 ˝ lbs sugar (approx)
2 Campden tablets
˝ tsp pectic enzymes
1 tsp. yeast nutrient
A good yeast Lalvin RC212
1 gal water (imperial)
As I said earlier, after 30 years we have this venture down to a science and the finished product receives rave reviews and at a price of 35 cents per bottle for ingredients.
Day
One
Prepare the
raisin/banana portion of the wine. We have found crushing the raisins and
bananas is better than mincing or chopping them too fine in a food processor.
They will be easier to press in time. We have found that to reconstitute
sultanas requires 2/5 of a gallon (64 oz) of water per pound to arrive at a
1.094 SG must. Place raisins to soak 4 – 5 hours before crushing them. Half
required water will do. Pour off water into fermentation vessel before
crushing; add back to water when crushed. Stir well and extract a sample of
juice to make a yeast starter. Now, crush the
bananas and add to raisin must and add crushed C. tablets (2/gal). You can use
some of the balance of water needed for the raisin/banana must for cleaning up
the crusher and any other sticky equipment from crushing operations. Place must
in a cool place till next day. We have a motor driven grape crusher that brings
two wooden rollers together spring loaded at adjustable pressure. We used to
mince the raisons and bananas but find this method much faster.
Day
Two
Stir in balance of water in which pectic enzymes and yeast nutrient have been dissolved. (Remember we needed 64 oz water for each pound of raisins?) Now…pour in yeast starter, which of course is active by now. I just pour starters in the middle of a must and don’t stir. I find the yeast spreads more readily from a central position. Cover and allow fermenting at room temperature or cooler. A thermometer floating in the must is good. A temp of 65-70F is ideal. Let this portion of wine ferment for 4 – 5 days…. rotating the cap that forms on the surface every 6 hours or so.
Days
Three, Four and Five
Rotate cap.
Day
Six
Start on wild grape portion of wine. Crush grapes (stems and all). Run through wine press capturing every drop of inky juice. Waste not..…want not! There are measured amounts of water used here to clean the grape crusher of its black coating. Remember 3/5 of a gal of water for each 3 lbs of grapes. Ration your use of water. Pour juice with
2 C. tablets (dissolved) per gal. in a primary fermenter. Return pressed grapes to original container and add measured quantities of water. With your hands wash the grapes of their precious cargo of more colour, juice and flavour. Add dissolved C tablets to second pressing juice/water and pour into primary fermenter. Now mix well the sultana/banana portion of the wine with the pressed grape skins and stems. Press once more. Note you may wonder at timing the pressing of the sultana/banana must to the last pressing of the grape skins and stems. We have found it is easier to squeeze. I believe the stems form little streams to carry the liquid to the outside of the hard clug that forms in the bottom of the press.
While pressing you can make the grape juice portion of the wine. Add the balance of water and necessary sugar to the pressings of juice and juicy water in the primary fermenter to raise the S.G. to 1.095.
Note: P.S. I use brown sugar when it’s on sale over white.
Now add the pressed off wine from the sultana/banana/grape skin/stem portion. Cover and let ferment for 3 or 4 days when water sealing can take place.
Rack as required over time. Cold stabilizing is essential and malolactic fermentation an added plus. Aging for a year or two does wonders – one in a barrel.
WINE MAKERS
