The back fence of my current office has a large spread of ripe mustang grapes. A co worker and I have decided to pick a cooler full for me to attempt to make some mustang wine.
This is a recipe from my Grandmother, the notes warn that if it has been a rainy year the wine will have less of a punch. This also calls for a cheese cloth to be placed over the open fermenter to keep the flies out, thats' how it was done on the farm.
10 lbs of sugar
Grapes, crushed, leave skins.
1 or two yeast packages.
Ferment 10 days, rerack then bottle.
This produced a high octane grape wine, this is probablt better suited to drink in the deer blind to stay warm. Next back I will cut back on the sugar and try to mellow out the flavors.
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