I'm so glad I found your video..I'm about to make me some for sure. We've got plenty of muscadines to work with this year. Already made 40 jars of jelly..turned out so good! Can't wait to taste that wine!!
Absolutely awesome! I've never made wine before but had a neighbor offer me the opportunity to pick his muscadines. Normally I make jelly but I've got so much jelly from other fruits AND muscadine from years back I don't really need more jelly. Found one video that although great instruction, like someone else said used all this special equipment, powders and chemicals, etc. Supplies alone would be over $200. I'm not THAT interested, who knows I may not even like it. Your video was so refreshing, easy and DIY. I make kombucha and apple cider vinegar all the time, it's the same concept, cover it with a cloth so the bugs and dust, etc can't get to it. I'm working on mine right now. THANK YOU THANK YOU THANK YOU!
My 89 year old neighbor said her dad made muscadine winne and they used it for medicine…great for nausea,diarrhea and other stomach issues. Going to give it a try. If it turns out to vinegar you could still use it for other applications I would thin. Like apple cider vinegar
I put my muscadines in 1 gallon ziplock bags and freeze them, when you take them out and thaw them they mash very easy. Wonder what a quart goes for now-a-days?
I’ve never tried it that way. I’ve always picked them and done my wine right then.. I think I give around $5 a gallon when I get them from my local vineyard.
What? Hell down here in Southeast AL, I can’t even find anyone who wants them for free!! Well expect for 1 lady friend of my moma’s. Years ago my Dad planted several vines all the way down the back property line. So we have tons & tons of them & they pretty much all go to waste each year.
Dude!!!! Love it! Omg so glad you put this out here bc I kept watching some other folks…they all had chemicals and powders they was puttin in theirs. I just wanted it to be simple, southern and good! Very nice job!!! I got my yeast n bucket n pillow cases im just waiting on the muscadine to ripen up! Excited!!! Oh yeah, Do you seal the jars up? I know jars gotta be clean so u just use dish soap or something else?? I can prep the jars like I would if I was canning. Put them on the stove and boil them out I guess?? Thanks again for the video! Conehatta Mississippi thanks you too!!!
Glad you enjoyed it. All I do is clean my jars and put the wine in them and put them straight in a cool place or fridge. The cold makes it stop working. Then it normally never last long. People love it to much.. 😁
I think I would have put the full pillow case in the new bucket then poured the other bucket into that pillow case and then raised the pillow case and let it strain into the bucket that way all the stuff would be in the pillowcase and liquid would be in the bucket.
When you said pillowcase I thought you lost your mind. Turns out to be a great idea. I've been making wine at home for a couple of years and it gets better every batch. I'm still learning but the only thing I would do differently is to use a yeast nutrient it doesn't have that terrible smell when you open for secondary fermentation. I will try this method this summer.
Cheese cloth works the best but the pillow case will get it done.. I was told the recipe many years ago from an old man and it’s always turned out good.. I used to use bread yeast but this year I tried the wine yeast and it done a lot better and made it taste the best.. Good luck to you this summer..
I’m going to try this and it is the first time I have made wine. I hope I understand the instructions: Put yeast in warm water for 20 minutes. Smash grapes. Do you judge the grape amount by the smashed amount or the whole grape amount? Add equal amount of water to smashed grapes. Add in yeast. One packet? Add in sugar, one pound of sugar per one gallon of smashed grapes and water. Mix and cover for 2 weeks. Leave inside house. After 2 weeks skim out fruit. Add 4 lbs sugar and one pack yeast and stir. Cover for 2 weeks. Siphon wine to coffee filter covered jars and refrigerate or can you vacuum seal and leave on shelf?
I normally get two gallon or just a little over of grapes then mash them. That’s how I judge the amount. So whole grapes size.. if you get 2 gallons of grapes then 2 gallons of water. I wouldn’t use city water. I normally get spring water from Walmart.. after 2 weeks I pour it into another bucket straining it through a piece of cheese cloth I put over the top of the bucket. The rest you wrote I believe is right..
This is fantastic! We have over complicated life. This process is so refreshing. I have two more days before I rack (siphon) the wine into the jars. Have you ever had problems with jars exploding? Or is that why you wait two weeks and then use coffee filters to get any remaining yeast out? Thanks again Rooster. Great channel.
I’ve never had a jar explode. That’s why I always put it in a refrigerator after I bottle it so it will stop the working process.. thanks I’m glad you enjoy my channel and thanks for the support. Let me know how it turns out.
@@roostersworld8053 Drum roll please... I racked the wine this morning. Epic fail with the coffee filters. The wine just sat at the top of the filter and barely a trickle made it through. However, the wine was exactly as you described - tangy and sweet! Your fermentation process was spot on - initial 2 weeks then another 2 weeks - to the day. So I racked the wine into some gallon glass jugs and I whipped up some expedient air locks as I noticed there was some slight bubbling. I was going to ask how you store it, now I know - in the frige.I will transfer it there in a day or two. Thanks again for sharing this simple process! I plan to do another batch but with only grapes - no sugar, water or yeast. Really old school!!! For those whose wine doesn't come out well. Don't throw it away, make wine vinegar out of it. There are recipes on line.
Just in case you don't want to crush them berries by hand, I suggest you go and get ya a Paint Mixer. You attach it to your drill and you have a blender on crack! It'll save you from hurting hands and blend the absolute mess outta it! Also, it'll help to grind up them skins which give the color a bit better. Hope ya'll doin good up there!
Awesome Video and can’t wait to make some I did have one question is the second fermentation necessary or does it make it better? I’ve Never made wine before and this looks like the recipe I wanna try.
We have scuppernongs.. would you follow the recipe the same way for that? How would you store this for long term storage if you wanted to make it shelf stable?
Oh and can you do a third ferment? Will it be stronger? And last question… i’ve got muscadine and scones growing in the same little area. I wonder how it would taste to combo the pair?? Ever tried making it with scuppernongs??
I’ve never tried Doing it a third time. As long as you added more sugar it should work again. Yes I’ve made it with scuppernongs. It was also very good.
@@roostersworld8053 well I look forward to the next wine video partner. Thanks again! Oh btw after you ferment it a second time and add your sugar, did you have to back sweeten it? Or did it finish sweet?
What’s the shelf life of muscadine wine? We’ve got tons of them growing in the mountains here in Oklahoma. I want to try this recipe but I’d like to bottle them and save it for when friends come to visit.
Help! I followed the exact steps! The second fermentation smells like vinegar. Is this normal? I’m supposed to siphon on Tuesday and I am praying it’s not going bad
@SallieAbston it should have an alcohol smell to it.. it’s kinda strong smelling and if you hold your head over the bucket when you’re putting it in your jar you will get a might get a buzz.
We just strained off the gunk … smells good now. On to the next 14 day wait. We have two batches going four days apart! lol btw… I don’t like wine! But we had to do something with those grapes and husband has been saying he wants to make wine for years!
@@roostersworld8053 appreciate the reply. I’m 9 days in on the first bucket and 2 days in on the second bucket. Following your recipe and instructions. Excited to see how it turns out. Appreciate the simplicity of your video.
@jeffpolo251hi I try to reply to every comment as soon as possible.. everything should be good.. I had one comment of a man that took his off today and it turned out perfect. Good luck and let me know how it turns out.
@@roostersworld8053I just strained my first batch, added more sugar, and more yeast. I tasted it even though it’s not finished and it already tastes good. Will update in 2 more weeks.
@@roostersworld8053 I made some muscadine grape jelly one year, and I handled them without gloves and the next day I couldn’t hardly touch anything. My hands were so burnt. 🤦♀️
@@jab2mommy899 It's when you add your wine to a bottle without stabilizing it or pasteurizing it. If they're still sugar in the brew, and it hasn't hit its yeast tolerant it can start back up fermenting build pressure in the bottle and explode causing damage to anyone around the bottle. Basically a grenade
@@tmayclassof92 It's where your wine starts back fermenting in the bottle and explodes because there's nothing venting the carbon dioxide that the yeast is producing
I’m currently trying your recipe , just transferred them over to the second bucket for another two weeks can’t wait to try em then
Good deal… let me know how it turns out..
@@roostersworld8053 I certainly will
Yes siree, simple and easy recipe to follow. That's the same way my grandpa used to make it.
You make your wine the way my aunt made her wine. I have been looking for this way for a long time. Thank you for sharing..
You’re very welcome.
Yep very simple and good
I tried some a friend made. Goooood
@MichaelMattison good deal.. glad you liked it
I'm so glad I found your video..I'm about to make me some for sure. We've got plenty of muscadines to work with this year. Already made 40 jars of jelly..turned out so good! Can't wait to taste that wine!!
That’s good.. It’s a simple recipe and I e been making it this way for years. I hope it turns out awesome.. I’m glad you enjoyed the video. Thanks
Absolutely awesome! I've never made wine before but had a neighbor offer me the opportunity to pick his muscadines. Normally I make jelly but I've got so much jelly from other fruits AND muscadine from years back I don't really need more jelly. Found one video that although great instruction, like someone else said used all this special equipment, powders and chemicals, etc. Supplies alone would be over $200. I'm not THAT interested, who knows I may not even like it. Your video was so refreshing, easy and DIY. I make kombucha and apple cider vinegar all the time, it's the same concept, cover it with a cloth so the bugs and dust, etc can't get to it. I'm working on mine right now. THANK YOU THANK YOU THANK YOU!
I try to do things the old fashion way and keep it as simple as possible. I’m glad you enjoyed and thank you very much.
My 89 year old neighbor said her dad made muscadine winne and they used it for medicine…great for nausea,diarrhea and other stomach issues. Going to give it a try. If it turns out to vinegar you could still use it for other applications I would thin. Like apple cider vinegar
I put my muscadines in 1 gallon ziplock bags and freeze them, when you take them out and thaw them they mash very easy. Wonder what a quart goes for now-a-days?
I’ve never tried it that way. I’ve always picked them and done my wine right then.. I think I give around $5 a gallon when I get them from my local vineyard.
What? Hell down here in Southeast AL, I can’t even find anyone who wants them for free!! Well expect for 1 lady friend of my moma’s. Years ago my Dad planted several vines all the way down the back property line. So we have tons & tons of them & they pretty much all go to waste each year.
Great Video!! I will be trying this method of wine making soon.
Thanks. I’m glad you enjoyed the video..
Dude!!!! Love it! Omg so glad you put this out here bc I kept watching some other folks…they all had chemicals and powders they was puttin in theirs. I just wanted it to be simple, southern and good! Very nice job!!! I got my yeast n bucket n pillow cases im just waiting on the muscadine to ripen up! Excited!!!
Oh yeah, Do you seal the jars up? I know jars gotta be clean so u just use dish soap or something else?? I can prep the jars like I would if I was canning. Put them on the stove and boil them out I guess?? Thanks again for the video! Conehatta Mississippi thanks you too!!!
Glad you enjoyed it. All I do is clean my jars and put the wine in them and put them straight in a cool place or fridge. The cold makes it stop working. Then it normally never last long. People love it to much.. 😁
Just subscribed. Now this is simple wine making at its best. Just curious have you ever tested the alcohol content of wine made this way?
I think I would have put the full pillow case in the new bucket then poured the other bucket into that pillow case and then raised the pillow case and let it strain into the bucket that way all the stuff would be in the pillowcase and liquid would be in the bucket.
Didn’t think about that.. good idea
When you said pillowcase I thought you lost your mind. Turns out to be a great idea. I've been making wine at home for a couple of years and it gets better every batch. I'm still learning but the only thing I would do differently is to use a yeast nutrient it doesn't have that terrible smell when you open for secondary fermentation. I will try this method this summer.
Cheese cloth works the best but the pillow case will get it done.. I was told the recipe many years ago from an old man and it’s always turned out good.. I used to use bread yeast but this year I tried the wine yeast and it done a lot better and made it taste the best.. Good luck to you this summer..
I’m going to try this and it is the first time I have made wine. I hope I understand the instructions:
Put yeast in warm water for 20 minutes.
Smash grapes. Do you judge the grape amount by the smashed amount or the whole grape amount?
Add equal amount of water to smashed grapes.
Add in yeast. One packet?
Add in sugar, one pound of sugar per one gallon of smashed grapes and water.
Mix and cover for 2 weeks. Leave inside house.
After 2 weeks skim out fruit.
Add 4 lbs sugar and one pack yeast and stir. Cover for 2 weeks.
Siphon wine to coffee filter covered jars and refrigerate or can you vacuum seal and leave on shelf?
I normally get two gallon or just a little over of grapes then mash them. That’s how I judge the amount. So whole grapes size.. if you get 2 gallons of grapes then 2 gallons of water. I wouldn’t use city water. I normally get spring water from Walmart.. after 2 weeks I pour it into another bucket straining it through a piece of cheese cloth I put over the top of the bucket. The rest you wrote I believe is right..
I don't k ow what a muscadine is but now I wanna try it.
It’s a wild grape and normally a local vineyard has them.
Great video! I'm gonna make some. Is the sugar just regular white granulated sugar? Thanks and keep up the good work.
Yes just regular sugar.. glad you enjoyed the video
This is fantastic! We have over complicated life. This process is so refreshing. I have two more days before I rack (siphon) the wine into the jars. Have you ever had problems with jars exploding? Or is that why you wait two weeks and then use coffee filters to get any remaining yeast out? Thanks again Rooster. Great channel.
I’ve never had a jar explode. That’s why I always put it in a refrigerator after I bottle it so it will stop the working process.. thanks I’m glad you enjoy my channel and thanks for the support. Let me know how it turns out.
@@roostersworld8053 Drum roll please... I racked the wine this morning. Epic fail with the coffee filters. The wine just sat at the top of the filter and barely a trickle made it through. However, the wine was exactly as you described - tangy and sweet! Your fermentation process was spot on - initial 2 weeks then another 2 weeks - to the day. So I racked the wine into some gallon glass jugs and I whipped up some expedient air locks as I noticed there was some slight bubbling. I was going to ask how you store it, now I know - in the frige.I will transfer it there in a day or two. Thanks again for sharing this simple process! I plan to do another batch but with only grapes - no sugar, water or yeast. Really old school!!! For those whose wine doesn't come out well. Don't throw it away, make wine vinegar out of it. There are recipes on line.
@adamsmith1980 thanks and I’m glad it turned out good for you and enjoyed it.
@@adamsmith1980❤
Just in case you don't want to crush them berries by hand, I suggest you go and get ya a Paint Mixer. You attach it to your drill and you have a blender on crack! It'll save you from hurting hands and blend the absolute mess outta it! Also, it'll help to grind up them skins which give the color a bit better. Hope ya'll doin good up there!
Thanks for the tip. We doing good. Hope yall are too…
Awesome Video and can’t wait to make some I did have one question is the second fermentation necessary or does it make it better? I’ve Never made wine before and this looks like the recipe I wanna try.
Thanks… I’m going to say make it better but I’ve never stopped after the first fermentation.. that was just the recipe and I’ve always stuck by it…
What does tha top look like at the end , mine got a red shen on top
After the second run, all the settlements should be at the bottom and the top should be a clear red with maybe just a little film on it.
We have scuppernongs.. would you follow the recipe the same way for that?
How would you store this for long term storage if you wanted to make it shelf stable?
Yes recipe is the same for scuppernongs.. Make sure you store it in a cool place. I put mine in the fridge
👏👏
Gosh, this method seems so simple. Would this same process work for other fruit wines? Maybe peach or blackberry??
It should work for all fruits. Never tried it on anything else tho..
Do Muscadines do good in cold weather? I want to put some in my tree line here in Ohio
They should grow
Oh and can you do a third ferment? Will it be stronger?
And last question… i’ve got muscadine and scones growing in the same little area. I wonder how it would taste to combo the pair?? Ever tried making it with scuppernongs??
I’ve never tried Doing it a third time. As long as you added more sugar it should work again.
Yes I’ve made it with scuppernongs. It was also very good.
Hey you gonna do another wine recipe soon? I’m about to recreate this wine recipe come August when the muscadines are in season here in Texas.
I’ve thought about it.. I think you will enjoy that recipe
@@roostersworld8053 well I look forward to the next wine video partner. Thanks again! Oh btw after you ferment it a second time and add your sugar, did you have to back sweeten it? Or did it finish sweet?
@colegriffin1188 it’s kinda like a sweet tart candy.. it’s just good.. hard to explain.. let me know how it turns out
Interesting man. I’ll let ya know in a while. Thx again.
@colegriffin1188 welcome
About 1 week in, shoud the muscadines on top look like they are molded?
Yea they will look very nasty looking
What’s the shelf life of muscadine wine? We’ve got tons of them growing in the mountains here in Oklahoma. I want to try this recipe but I’d like to bottle them and save it for when friends come to visit.
I’m not real sure.. it normally never last that long.. but I figured if it keep in a cool place it should keep for a while
Usually after opening it’s 1 to 2 years. If it smells vinegary when you open it then it’s bad.
Help! I followed the exact steps! The second fermentation smells like vinegar. Is this normal? I’m supposed to siphon on Tuesday and I am praying it’s not going bad
I don’t know about a vinegar smell but it will have a alcohol smell
We’ve got a bucket sitting for about a week now. Is it supposed to smell like mild vinegar to start? I’m afraid I’m making 4 gallons of wine vinegar!🤨
Same problem here
It’s going to have a alcohol smell to it
@SallieAbston it should have an alcohol smell to it.. it’s kinda strong smelling and if you hold your head over the bucket when you’re putting it in your jar you will get a might get a buzz.
We just strained off the gunk … smells good now. On to the next 14 day wait. We have two batches going four days apart! lol btw… I don’t like wine! But we had to do something with those grapes and husband has been saying he wants to make wine for years!
@lja000 good deal.. I don’t drink it either. I just love making it and giving it away cause people love it..
Whats the storage temperature for ferment?
I put in my house in a dark room for fermentation.. I think it needs to be in the 70’s. But once made I put it in the fridge to stop fermentation
So using an airlock is totally unnecessary if following this method?
They are different ways of making wine. This way is how they did it in the old days before they even knew about a air lock
@@roostersworld8053 appreciate the reply. I’m 9 days in on the first bucket and 2 days in on the second bucket. Following your recipe and instructions. Excited to see how it turns out. Appreciate the simplicity of your video.
@jeffpolo251hi I try to reply to every comment as soon as possible.. everything should be good.. I had one comment of a man that took his off today and it turned out perfect. Good luck and let me know how it turns out.
@@roostersworld8053 I will definitely update you.
@@roostersworld8053I just strained my first batch, added more sugar, and more yeast. I tasted it even though it’s not finished and it already tastes good. Will update in 2 more weeks.
I wonder how his hands felt the next day? 🤔
They was fine the next day but right after was a different story.. 😁
@@roostersworld8053 I made some muscadine grape jelly one year, and I handled them without gloves and the next day I couldn’t hardly touch anything. My hands were so burnt. 🤦♀️
That’s odd.. it didn’t do anything to mine.. you must be sensitive to them..
@@sandyguerrero804 I definitely felt some intense itching! I changed to squishing them with a masher!
Congratulation You just made a lot of bottle bombs...😅
What are bottle bombs?
@@jab2mommy899 It's when you add your wine to a bottle without stabilizing it or pasteurizing it. If they're still sugar in the brew, and it hasn't hit its yeast tolerant it can start back up fermenting build pressure in the bottle and explode causing damage to anyone around the bottle. Basically a grenade
I want to know what bottle bomb are too
@@tmayclassof92 It's where your wine starts back fermenting in the bottle and explodes because there's nothing venting the carbon dioxide that the yeast is producing