Ingredients: 40 pounds mustang grapes Water to 7 gallons total 9 cups granulated sugar 2 packets Red star premier cuvee yeast Instructions: Remove all stems. Crush grapes to extract juice and bust skins. I hand squeeze then run through my sausage press to get the juice out. Put juice in fermenter and add sugar and yeast. Stir until sugar is dissolved. Place grape skins and pulp in a cheese cloth and add to juice. Add water as needed. Mustang grapes are often dried out from drought. Amount of water to reconstitute varies. After two weeks of fermenting, remove cheesecloth and residual solids. Save as much liquid as you can. Leave in fermenter 8 weeks. This will be longer than fermenting lasts but will enable you to avoid having to kill the wine artificially. Chill in fridge for 2 weeks to polish flavors and enjoy. This is the best wine I've made.
My phone is challenged is posting pictures somehow but here is a good description from my friend Meriweather. Foraging Texas: Grape - Mustang
Purple colored in the glass. Sweet but not cloying with strong grape and cherry flavors. Aroma is somewhere between vanilla and bluebonnets.
Interesting, old timers, born in 1880's or so made all kinds of wine, wild grape, dandelion, elderberry, mead, a lot of spice and medicinal wines and tonics, beers of all different kinds. Don't know if it used to be common or was left over from depression and prohibition. Thanks for sharing, brings back fond memories of my grand parents.
Thanks. A friend gave me a two gallon pail of them. I'm just waiting on some slack time. They are sweeter than muscadine.
