When Korea gives you grapes, make wine! The fall is grape season here in Korea, so the perfect time to make traditional Korean grape ‘wine.’ I call it ‘wine’ because it is basically just grape infused soju, but I think it’s delicious. It is sweeter and stronger than red wine, more similar to a plum wine.
This wine takes at least 2 months to ferment, so if you start now, you can enjoy it during the holidays!
Korean Sweet Grape Wine
Servings: makes about 1.8 liters of wine
-2 1/2-3 cups Korean grapes (deep purple grapes with seeds)
-1/2 cup sugar (organic preferred)
-1.8 liters of soju (1 large bottle)
*this recipe can easily be double/tripled for a more substantial amount of wine
1. Wash the grapes by soaking them in water and rinsing them after a minute. Repeat 3-5 times until the water is clear of debris from the grapes.
2. Dry the grapes by letting them sit in a colander or with paper towels.
3. Put the grapes into a clean, large glass container. I like to split my grapes between two-2kg jars (leftover citron tea jars). Make sure you use either new jars or re-use jars that had some kind of fruit/jam in them before, not spaghetti sauce or something that could add an odd flavor to your wine.
4. Sprinkle in the sugar, in my case 1/4 cup per jar. Then, let the grapes and sugar sit overnight to merry.
5. The next day, you can add the soju to the jar/s.
6. Let the grape wine ferment for 2-4 months. I like to make a label for the wine so I can remember when it was made.
7. After fermentation, you will strain the wine. Get a large bowl or container and use two paper towels over a fine-mesh strainer or cheesecloth or a dish towel to strain the wine. Squeeze the grapes over the strainer to get as much of the juice out of them. Discard the grapes and pour the wine back into the same jar or a presentation/gift jar etc…
8. Now you have made wine!!! Enjoy the harvest.