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1st Time Scuppernong

Wine Making Talk

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Hog Wild
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I have attempted to make wine a couple of times with limited success. I have since compiled an arsenal of wine making equipment and the additives to hopefully pull off a successful scuppernong.

All past attempts were based off of what I will call "Old Southern recipes" where additives other than yeast and sugar were not used.

I have a couple of questions I hope you guys can help me with;

How much pressed grape juice do I need to add per gallon? I have plenty of grapes.....

Do I need to add acid blend and pectic enzyme when mixing the initial ingredients into the fermenter?

When should I remove pulp/hulls and rack for the first time?

Thanks in advance!
Dave
 

Sacalait

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As Allie said, don't add any acid but do add the pectic enzyme. Rack off the skins and into the secondary when the SG reaches 1.010~1.000.
 

1st Timer

Hog Wild
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Thanks for the information. Hopefully I will be able to put it to good use....

Great forum!

Thanks again,
Dave
 
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