It started out as a Muscadine Cobbler for my co-workers and in the process of making it, as I had the pies, part of the prepratiuon is seperating the pulp from the hulls and then boiling the hulls for 20-30 minutes until tender.
The next step is to simmer the pulp with sugar added until the pulp has dissolved.
The end result being
I could not help but notice that the liquid I was draining off the Muscadien hulls was a deep, rich, ruby red color and had a heavy Muscadine odor. Uh Huh...The light bulbs, bellsand whistles went off and I decided to try me an experiment using this same process, modified a bit to make wine. So I weighed out 6 lbs of Muscadines, mashed them up good,( no separation of hulls and pulp here)putthemin a pot along with one quart of water and got them to boiling good and added 2 cups sugar.
Yep, it was looking good !!
I boiled them for about 20 minutes, let them steep for about an hour and the color and aroma were awesome.
I Strained out the pulp into a strainer bag. Added the juice to my fermenter, with enough water to bring liquid to one gallon. I let it cool to room temp ( With the help of ice cubes in zip loc bag) and took an SG which was at 1.070. I added sugar to bring it to 1.090 and added the strainer bag with pulp and one Campden tablet crushed and dissolved in some of the juice along with 1 Tsp Yeast Nutrient. I let this sit for 12 hours and added 2 drops liquid pectic enzyme. I will pitch the yeast in about another 3 hours and see how the experiment goes...If the boiling of the fruit has any adverse/positive effect on the outcome of the wine.
Edited by: Waldo
The next step is to simmer the pulp with sugar added until the pulp has dissolved.
The end result being
I could not help but notice that the liquid I was draining off the Muscadien hulls was a deep, rich, ruby red color and had a heavy Muscadine odor. Uh Huh...The light bulbs, bellsand whistles went off and I decided to try me an experiment using this same process, modified a bit to make wine. So I weighed out 6 lbs of Muscadines, mashed them up good,( no separation of hulls and pulp here)putthemin a pot along with one quart of water and got them to boiling good and added 2 cups sugar.
Yep, it was looking good !!
I boiled them for about 20 minutes, let them steep for about an hour and the color and aroma were awesome.
I Strained out the pulp into a strainer bag. Added the juice to my fermenter, with enough water to bring liquid to one gallon. I let it cool to room temp ( With the help of ice cubes in zip loc bag) and took an SG which was at 1.070. I added sugar to bring it to 1.090 and added the strainer bag with pulp and one Campden tablet crushed and dissolved in some of the juice along with 1 Tsp Yeast Nutrient. I let this sit for 12 hours and added 2 drops liquid pectic enzyme. I will pitch the yeast in about another 3 hours and see how the experiment goes...If the boiling of the fruit has any adverse/positive effect on the outcome of the wine.
Edited by: Waldo
