Jimmy's Mayhaw Wine

The mayhaw is the tart red fruit from a type of edible hawthorne. Uses for the fruit include jams, jellies, desserts and even wine. For more information about the mayhaw visit the Louisiana Mayhaw Association Mayhaw.org web site.  Note: This recipe assumes you have a basic knowledge of home wine making.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


  • Ingredients:
    • 5 gallons mayhaw juice
    • 5 crushed campden tablets
    • 2 1/2 tsp – pectic enzyme
    • 7 lbs – sugar
    • 5 tsp – nutrient
    • 1 pkg – Laivin wine yeast
    • 1 tsp – Potassium sorbate
  • Supplies Needed:
    • 1 - 5 gallon bucket
    • 2 -5 gallon carboys
    • 1 hydrometer
    • 1 plastic bubbler airlock
    • 1 large stainless steel spoon
    • 1 large funnel
    • 30 wine bottles
    • 30 corks


Pour 1 gallon of mayhaw juice into 5 gallon bucket. Add crushed campden tablets, pectic enzyme, nutrient and 5 lbs sugar to juice. Mix well with stainless spoon. Add remaining juice to bucket and mix again. Check mixture with hydrometer. Sugar level must be 1.090, if not, add sugar until desired level. Transfer juice into carboy; fill to 2 inches below top of carboy. Cover top with cloth. Let stand for 24 hours. Add yeast, then put plastic bubbler airlock on top of carboy. It is natural for wine to be cloudy.

After 7 to 10 days, when yeast is no longer active, siphon into second sterilized carboy. DO NOT siphon settlement at bottom of first carboy. Let stand for 3 months.

Repeat process until wine is clear. The longer the wine bulk ages the better the wine. Add sugar to taste, add potassium sorbate, and mix well. Pour wine into bottles. Coke with corker. Wine is ready to drink.

Additional Notes

*All items must be sterilized before coming in contact with any ingredients
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource