This recipe for homemade grape wine has existed in the family for over 100 years. It is a time honored and taste proven recipe for producing a wonderful dessert wine that we have named Carolina Gold. It is a white wine that turns to a deep golden color over time. Our family has been able to store the bottled wine for a least one year in a cool, dry place with a significant mellowing in its taste.
Carolina Gold
2 gallons Fully ripe Scuppernong grapes (2 gallons of grapes usually makes 1 gallon of grape juice)
½ cup yellow cornmeal
3 pounds sugar (3 pounds of sugar for every 1 gallon of grape juice)
*Crush grapes by hand into a crock, butter churn, glass or plastic container at least 3 gallons in size. Never use a metal container as the liquid will take on a metallic taste. Remember to place both grape juice and grape hulls into the container.
*Cover the opening of the container with cheese cloth or linen cloth to protect crushed grapes from insects and debris
*Let crushed grapes and liquid stand as is for at least 24 hours. 30 hours is better.
*Strain liquid and grape hulls through a a piece of cheese cloth or linen cloth
*Squeeze the grape hulls in the strainer cloth to extract as much juice as possible
*Throw the squeezed hulls away and retain all of the grape juice
*Place the grape juice back into the container (crock)
*Add all of the sugar to the grape juice in the crock and stir until the sugar has dissolved completely
*Add the yellow cornmeal to start the fermentation process by stirring it thoroughly in the grape juice
*Cover the container (crock) opening with cheese cloth or linen cloth and secure with a rubberband or string
*Let the mixture stand in the container (crock) for 10 days to complete the fermentation process (Note: You should take a spoon or ladle and skim the foam off the top of the fermenting juice each day.
*By the 10 day the grape juice should have turned to wine
*Although not part of the original process, winemakers clay can be stirred into the wine to bind with any impurities and settle them to the bottom of the container (crock)
*Now take a glass or plastic ladle and slowly pour the wine into sterilized Mason jars or wine bottles
*The yield should be about 4 quarts
*Place sterilized lids loosely on jars and make a quarter turn each day to tighten lids completely over a 4 day time period. If using sterilized wine bottles, put stoppers very loosely into bottle and let stand for 4 days, then push stopper into bottle completely. Store wine in a cool, dry place and enjoy.
*Expect some sediment in the bottom of the jars or bottles over time. The clarity will improve as the sediments fall to the bottom
*Wine can and does turn to vinegar over time, but this too can be used instead of apple cider vinegar
Comments from Grandma:
"This is an old time recipe that uses cornmeal instead of yeast to start the fermentation process. The wine has a low alcohol content and was served typically to the ladies at family gatherings; whereas, the men had the hard stuff (moonshine)."
"This is a great homemade wine if you have the time and patience to make it right. Make absolutely sure all jars, bottles, lids and /or stoppers have been sterilized by boiling to prevent contamination."
Chase Goode
