Wild Wine: Part 1

One of the things I’ve learned living out here is that the wild things that grow and live on our little patch vary tremendously each year, due in large part, I suppose to the differences in annual weather. Some years the roadsides are full of Mullen, but this year there are only a few plants here and there. Last year this time, my neighbour’s fields behind our property were full of Black-Eyed Susans, this year there are only a few. We’ve had a hot, dry summer here, and so the crickets and grasshoppers are particularly abundant this year, making our chickens very happy indeed as they hunt the hoppers through the grass. Something else that has had a very good year this year is Wild Grapes:

There are always some wild grapes in the hedgerows, but most years it is too wet for them to grow well and mature without rotting. This year the hot dry weather provided a bumper crop of wild grapes, so I’ve decided to harvest some and see what kind of Wild Wine I can make. At first I was just thinking that I would get some juice to make a small experimental batch of wild grape-flavoured mead, but I might get enough juice to try a very small batch of wine.

I’ve picked over the bunches of grapes, only keeping the ripe ones to get the sweetest fruit. Following the advice on this website, I wore latex gloves while picking the tiny grapes off the clusters, to protect my hands. It also made it a little less icky when I had to pick the numerous spiders and various other bugs out of the grapes as I was sorting them!

The next step is to mash the grapes before pressing them for juice:

In traditional wine-making, the skins and seeds are left in for the first stage of fermentation, but my research has recommended not to do that with wild grapes because the very high ratio of skins and seeds to juice would make the resulting wine too bitter.

This is my pressing set up:

A stainless steel colander is lined with damp cheesecloth. The mashed grapes are poured in, and then a plastic bowl that fits inside the colander goes on top of the grapes. A weight inside the bowl presses the grapes, and the juice collects in the bowl underneath.

And here is the result, exactly one liter of dark red grape juice. So the question is, do I make wild-grape wine (which would actually be more of a fruit wine like rhubarb or blueberry wine, rather than a true grape wine), or wild-grape flavoured mead with it? I’m leaning towards the wine, because in a normal “bad” year for wild grapes, I’m still likely to be able to collect enough to flavour mead, whereas I don’t know when we’ll have another really good summer for wild grapes… In either case, the juice is now going into the fridge overnight to let some of the tartrate precipitate out before I do anything further with it. And if I’m going to try to make wine, it might be worth the effort to harvest another batch of grapes for more juice, though let me tell you, separating out all the tiny grapes is very  tedious work indeed!

I will edit this post to include links to the next steps in the process as I document them:
Wild Wine: Part 2