Recent content by spinnindog

@meadmaker1. I did sweeten the sample. I collected a sample from the siphon while cleaning up - unfortunately after I had already stabilized the must. It was very tart, so I dropped in a bit of sugar and it really brought out the flavors. That's when I decided it wasn't going to be very good...

Thanks for the replies all. I'm not sure why I didn't give it a taste before I neutered it. A chef who doesn't constantly taste their food is destined for mediocrity. I'm assuming the Campden (sulfite) wears off after a week or so. I added one Campden tablet to the freshly pressed juice...

I'm normally a brewer, but happened upon some excess muscadine grapes and decided to make wine out of it just for giggles. I grabbed some info off the web and started mashing grapes. I fermented about 3 gallons of must. Transferred the fermented must to a glass carboy and added 1 Campden...