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Labrusca Red & White

Please follow the Basic Steps in Fruit Winemaking instructions on our Resources Page.

 

Recipe Volume is 1 Gallon, multiply the ingredients (except the yeast) by the number of gallons you wish to make or based on the amount of fruit you have.

Note: 1 packet of yeast will effectively ferment up to 5 gallons.

 

LABRUSCA VARIETY GRAPES

Red: Concord, Muscadine, Isabella

Rose: Catawba, Delaware

White: Niagara, Noah

 

In contrast with the European vinifera is the characteristic "foxy" musk of V. labrusca, best known to most people through the Concord grape. This musk is not related to the mammalian fox, but rather to the earthy, redolent aromas characteristic of the grapes that were known by early American settlers in the New World. The term "foxy" became a sort of catchall for the wine tasting descriptors used for these American wines that were distinct from the familiar flavors of the European viniferous wines.

 

Some people do not care for wine made from the Labrusca types of grapes because of the strong "foxy" flavor.  On the other hand, it is used in some very popular commercial wines and juices. 

Labrusca sweetens nicely which helps to mask the foxiness. If you prefer a dry wine, we do not recommend using grapes of the Labrusca family.

 

 

RED LABRUSCA GRAPE WINE

One Gallon

 

Ingredients

7 to 9 lb.  Grapes.  Until fruit acid is at the desired level

½ to 1 lb.  white granulated Sugar or until Specific Gravity is 1.090

1 Campden Tablet

½ tsp.  Pectic Enzyme

1 tsp. Nutrient

Add enough water to make 1 gallon

Wine yeast: Premier Couvee or Lalvin 71B

 

We suggest a Starting Specific Gravity of 1.085 to 1.095 for 10 to 13% Alcohol by Volume Potential

Suggested Fruit Acid should be .5% to .6%

 

Method

Crush the grapes and put them into a fermentation bag.  Mix all ingredients except the wine yeast in primary fermentor.  Cover with lid.  After 24 hours and when must is 70 degrees F., add the wine yeast.  Cover with plastic sheet again.  After fermentation appears (foam and bubbles), stir daily and ferment for 4 to 7 days, or until Specific Gravity is l.040 or less. 

 

At this point rack into secondary fermentor and attach fermentation lock.  Rack after the first week, then one week later and again in two weeks.  Rack every two months until the wine is clear and no sediments are visible on the bottom.  When wine is clear and stable, bottle.  Wine may be sweetened to taste at time of bottling with sugar syrup, (2) parts sugar to (1) part water after first adding ½ tsp. of stabilizer.

 

Age 9 to 12 months.


 

 

WHITE LABRUSCA GRAPE WINE

One Gallon

 

Ingredients

7 to 9 lb.  Grapes.  Until the fruit acid is at the desired level

1 to 1½ lb.  white granulated Sugar or until Specific Gravity is 1.100

1 Campden Tablet

½ tsp.  Pectic Enzyme

1  tsp.  Nutrient

Add enough water to make 1 gallon

Wine yeast: Premier Couvee

 

We suggest a Starting Specific Gravity of 1.085 to 1.100 for  11 to 14.5% Alcohol by Volume Potential

Suggested Fruit Acid should be .6% to .7%

 

Method

Crush the grapes and press them, and use the juice only.  Mix all ingredients except the wine yeast in primary fermentor.  Cover with a lid.  After 24 hours and when must is 70 degrees F., add the wine yeast.  Cover with plastic sheet again.  After fermentation appears (foam and bubbles), stir daily and ferment for 5 to 7 days, or until Specific Gravity is l.040. 

 

At this point rack into secondary fermentor and attach fermentation lock.  Rack after the first week, then one week later and again in two weeks.  Rack every two months until the wine is clear and no sediments are visible on the bottom.  When wine is clear and stable, bottle.  Wine may be sweetened to taste prior to bottling with sugar syrup.  (2) parts of sugar to (1) part water after first adding ½ tsp. of stabilizer.

 

Age 9 to 12 months.

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