Wild Grape Herbal Wine
Experience the enchanting blend of wild grapes and fragrant herbs in your very own herbal wine! This recipe combines luscious wild grapes with aromatic mint and basil, infusing the fermentation process with their unique flavors. Perfect for special occasions, this artisanal wine is both refreshing and complex, offering a delightful sip full of nature's bounty.
ingredients
- 4 lbs wild grapes, washed and destemmed
- 2 cups granulated sugar
- 1 gallon filtered water
- 1/4 cup fresh mint leaves, lightly bruised
- 1/4 cup fresh basil leaves, lightly bruised
- 1 tsp yeast nutrient
- 1 packet champagne yeast
- 1/2 lemon, juiced
steps
- 1.
In a large pot, combine the wild grapes, granulated sugar, and filtered water. Heat gently until the sugar dissolves and the grapes start to release their juice. Do not boil.
- 2.
Remove from heat and let the mixture cool to room temperature.
- 3.
Once cooled, add the bruised mint and basil leaves along with the lemon juice. Stir gently to combine.
- 4.
In a separate small bowl, rehydrate the champagne yeast in a little lukewarm water for about 10 minutes until bubbly.
- 5.
Add the yeast nutrient to the grape mixture, then stir in the rehydrated yeast.
- 6.
Transfer the mixture into a sanitized fermentation vessel, leaving some headspace for fermentation. Seal with an airlock.
- 7.
Allow the mixture to ferment in a cool, dark place for 7-10 days, stirring daily. After fermentation slows, siphon the wine into another container, leaving sediment behind.
- 8.
Age the wine for at least 2 months in a cool, dark place before bottling.
- 9.
Once bottled, let the wine rest a month to deepen the flavors before enjoying.
