EAST TEXAS HOG DOGGERS FORUM

So i noticed my vine has  A LOT of ripe muskey dimes and i've heard some of the older men i hunt with talk about muskey dime wine and if anyone has a good way of making it if you could share that would be cool lol i love to eat em so i mine as well try and drink em

I use a 5 gallon ozarka bottle. Pour out about half of the water, stuff your unwashed grapes in there stems and all. I use 12 lbs sugar, and then put a stopper on the bottle with a water filled pea trap. This allows gas to escape and no air to get in. Let ferment for 28 to 45 days depending on what you like. Pour the wine through a seive.

Got this recipe from a good old time country crack head. Makes the best wine from natural yeasts on the skin of the grapes. The actual winery we went to and learned winemaking does it differently with yeast pills and tablets for this and that. I prefer the crack head's recipe, it is sweeter and has more kick.

Craig knows about that crack head wine, it was good stuff!


Cheers

M

Muskey dimes huh?

  Mandi, if you ferment it a second time with some more sugar it won't be as dry plus its sweeter.  :)

Sounds great! About how many lbs. of grapes? I love wine! :P

How long would you ferment it the second time?

Dinah, we used a cooler full of grapes. It wasn't scientific at all.

Cheers
M

Kevin,

    That crackhead that Mandi is talking about owns about 2500 acres down the road from us in Centerville. Craig came down to hunt with us last year, and I was talking to the crackie about hunting his land. We ended up having to buy some of his wine so that we could hunt his place.  Two sips and my head was feeling warm....  He drove around with a five gallon bucket full of wine in back of his old truck. The next day, instead of hunting, we drove all over the property picking grapes. :o

I like the homemade stuff.  Ill be making some pear wine in a couple of weeks when the fruit is ready.    I make it the same way, stems and all.  I just use some cheap yeast from the store. 

  We have what we call "Mustang" grapes here.  I don't know if they are the same as muscadines.  I tried to pick some for jelly and wine but the damn birds and illegals beat me to them.


 

Hey Kevin so how long would you ferment it a second time and how much sugar, cuz this is one home experiment im gonna try when i get back...Probably end up poisoning myself ;D

 


Try not to eat em all before you can make it thats my problem lol

I let it go until it stops spitting bubbles out.  Never have measured the sugar but id say a few lbs.  With pears I add yeast both times too.  Just a little packet of bread yeast.

   I don't think you'll poison yourself.  I had some made in a hydraulic fluid bucket it tasted fine but in a couple hours you were gauranteed to be finding a bathroom.

Don't hate on what he calls them  ;D hell I call em mustang cherry's cause I can't spell musqudin or whatever. All I know is they good!

x2 lol

yes sir that was some fine wine,  im ready for some more.. ;D