1st Time Scuppernong

[1st Timer]

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

 

[St Allie]

Hello Dave and welcome to the forum.

Scuppernongs are quite acidic and will need dilution.

this link in our files may be of some help to you.

http://www.winemakingtalk.com/forum/showthread.php?t=4137&highlight=scuppernong

You can use muscadine recipes interchangeably with scuppernongs ..though I understand the flavours are very different in the finished wines.

Allie

 

[Sacalait]

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]

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

Great forum!

Thanks again,
Dave