we put up 80 pounds this morning, picked , crushed and set into primaries, the stuffs already burping like mad. last year we separated the blacks and golds but this year we threw it all together. we made a batch last year with a few blacks mixed in a batch of golds and it made a beautiful blush wine, we're going for pink this year. tomorrow i'll try to pick another 80 pounds. eckraus recipe calls for champain yeast but i'm using lavins 1118. the recipe calls for 5 gallon batches with 30 pounds of fruit, we go quite abit over the 30 pounds called for so instead of 3/4 teaspoon of pictic enyzmes we add 1 full teaspoon to break down the extra fruit. we're actually using about 42 or 43 pounds of fruit per set. the recipe worked fine last year so hoping for some same results. I use 9 pounds of sugar called for in the 5 gallon recipe. our muscadine are carry a very high sugar content this year, sweet as candy and very aromatic
80 pounds of muscadine
- Thread starter bg7mm
- Start date
Help Support Winemaking Talk - Winemaking Forum:
olusteebus
Senior Member
- Joined
- Mar 5, 2012
- Messages
- 2,329
- Reaction score
- 1,413
Sounds like a great start.
seth8530
The Atomic Wine Maker
Sounds like a good start but perhaps you could improve some of your methodology?
no hydrometer on this batch
seth, this is old school, dad and uncle made so much great wine years ago, no chemistry equipment and guidelines like we use in todays wine making world, I have loads of muscadine wine stashed away from previous years I had a lot to play with this year so I did
I can tell you stories of wine bottles exploding under the house in the middle of the night . some years they were successful, some years not but they often made great wine back then
seth, this is old school, dad and uncle made so much great wine years ago, no chemistry equipment and guidelines like we use in todays wine making world, I have loads of muscadine wine stashed away from previous years I had a lot to play with this year so I did
I can tell you stories of wine bottles exploding under the house in the middle of the night . some years they were successful, some years not but they often made great wine back then
seth8530
The Atomic Wine Maker
Of course, not saying it is not possible. It is just good to be aware of what techniques are out their and the advantages of using them is all.
Looking at what you are doing, and comparing it to what I have played around with in the past, I would think you will get around 15-16% ABV when you are done. In my area it is amazing the amount of people that want a wine with this level ABV. Mostly it is hunters that want to bring the wine to the camp mid winter. When I do not feel like breaking out the hydrometer I fall back to my country recipe for muscadine wine and just throw every thing in the fermenter and let it go.
I use the square tough tubs from eckraus, I have a few 9 gallons and one 14 gallon. I really enjoy using these tubs instead of 6 gallon buckets. I ferment everything in them and they're so easy to clean. they have a spigot too for easy transfer to secondary
toddrod, bingo on the camp wine, duck and deer camp, we bring it there by the cases. I don't drink much because I have diabeties but the friends and hunting buddies seem to have an affliction for it. out of gallon jugs
toddrod, bingo on the camp wine, duck and deer camp, we bring it there by the cases. I don't drink much because I have diabeties but the friends and hunting buddies seem to have an affliction for it. out of gallon jugs
Last edited:
