Hello.
I've made homemade wines in the past but I'm about to attempt to use grapes from vines planted by my Great-Great Grandfather. Family only knows them as "Old Fashioned Muscadines".
I'm told the use of acids and enzymes can really help to culture the flavor.
Any advice in that realm (or any other)?
I've made homemade wines in the past but I'm about to attempt to use grapes from vines planted by my Great-Great Grandfather. Family only knows them as "Old Fashioned Muscadines".
I'm told the use of acids and enzymes can really help to culture the flavor.
Any advice in that realm (or any other)?