horizontal divider

Requested Recipe:


"I have an abundance of these grapes, and I am looking for a recipe specific to my Pennsyvania Frost Grapes" Tom & Jill Fleming, Gibsonia, PA


There are three grapes that bear the name "Frost Grapes." Vitis Cordifolia, Vitis Labrusca, and Vitis Riparia all have varieties that sport that name. The type Tom and Jill are interested in are the Vitis Riparia, and I have a recipe specific to that variety. This recipe is for 5 gallons and makes a very nice, medium-bodied, dry red. You could use more grapes and less water for a heavier-bodied wine, but I haven't worked out the ingredient adjustments for doing this. To make a single gallon, scale back the recipe proportionally.

Wild Frost Grape Wine
(Makes 5 Gallons)

Pick the grapes when fully ripe or just past ripeness (when there is a slight slackness to the skin). Wash, destem and crush the grapes in primary fermentation vessel. Strain enough juice to float your hydrometer. Measure specific gravity and return juice to primary. Add sugar to bring S.G. to 1.088 (dissolve sugar in boiling water at ration of 2 parts [by volume] sugar to one part [by volume] water, stir until dissolved, allow to cool to room temperature, and then add to primary) and stir with wooden paddle. Add crushed Campden tablets, stir, cover primary, and wait 12 hours. Add pectic enzyme, acid blend and yeast nutrient, stir, recover, and wait additional 12 hours. Add yeast and recover primary. Punch down the cap twice daily for 7-10 days (until S.G. is 1.010). Strain and press grapes. Measure juice and calculate water needed to bring volume to 5 gallons. Return juice to primary and recover. Measure water required and bring to boil. To each gallon of water required, add 2 lbs 5 oz sugar, remove from heat and stir to dissolve. Allow to cool, add water to primary and recover. Ferment 3-5 days (until S.G. drops back to 1.010). Rack into secondary and fit airlock. After 7 days, top up if required. Three weeks later, rack into sterilized secondary, top up and refit airlock. Set aside for 4 months. Stabilize and wait 10 days for dead yeast to fall, then rack into bottles. This wine can be consumed immediately but will improve with age. [Adapted from recipe from Herman Thomas, Youngstown, Ohio]

My thanks to Tom and Jill Fleming for the request

This page was updated on October 15th, 1999

If our website has helped you in your wine or
mead making endeavors, and you feel moved to
contribute to help offset our expenses, please...

Home Page Prelude My Approach Getting Started Glossary of Terms Search This Site
The Basic Steps Advanced Winemaking All About Yeast Using Your Hydrometer Winemaker's Library Winemaking Links
Winemaking Recipes Requested Recipes Winemaking in Texas Wines From Edible Plants Native North American Grapes Visitor-Submitted Recipes
Wine Labels Conversions and Equivalents Measuring Additives Winemaking Problems Jack's WineBlog The Author