1st Time Scuppernong

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1st Timer

Hog Wild
Joined
Sep 25, 2009
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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
 
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.
 
Thanks for the information. Hopefully I will be able to put it to good use....

Great forum!

Thanks again,
Dave
 

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