</font>
Background-Muscadine wine</font>
Following Jack Keller's Muscadine wine Recipe #1 See below:</font>
Started with 34 lbs. of muscadines. This wastoo much volume for one 6 gal. primary fermentation bucket so I split it evenly between two. (Goal amount is 6 galllons)</font>
Iadded water and sugar then added 6 crushed campden tablets and yeast nutrient. (split between the two)</font>
Waited 12 hours and added Pectic enzyme. Waited 12 hours more and added Yeast.</font>
24 hours later...NOTHING!! No fermentation activity.</font>
Realised that I premixed the yeast in water that was too hot and probably killed it off.</font>
Added another round of Yeast, this time premixed in 1/4 cup of lukewarm water</font>
It's now been 12 hours since the second yeast innoculation and still NO FERMENTATION ACTIVITY!!!</font>
WHAT AM I DOING WRONG?? And, can my batch be saved at this point??? </font>
Temperture in room is a pretty constant 72-75 degrees</font>
HELP PLEASE!!!!!!!!!!!!!!!!!</font>
This recipe is for 1 gallon. I am making 6 so I multiplied all ingredients by 6 except for the yeast. (I used Red Star Montrachet yeast. 1 packet in each bucket.)</font>
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6 lbs ripe Muscadine Grapes </font></font>
2-1/4 lbs granulated sugar </font></font>
3 qts water </font></font>
1 tsp pectic enzyme </font></font>
1 tsp yeast nutrient </font></font>
1 crushed Campden tablet </font></font>
1 packet Montrachet wine yeast </font></font></dir></dir>
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, destem and crush the grapes, being sure to wear rubber gloves. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.090 or higher; acidity no higher than 7 p.p.t. tartaric. Correct S.G. if required by adding additional sugar, acid by using one of three methods described below following recipes. Add yeast, recover primary, and squeeze nylon bag lightly and stir must twice daily for about 5-7 days or until S.G. drops to 1.030. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2/3 to 1-1/3 cup sugar-water per gallon (2 parts sugar dissolved in 1 part water. May taste after one year, but improves remarkably with age (2-4 years). [Author's recipe.]</font></font></font></font></font></font></font>Edited by: JKsmith
Background-Muscadine wine</font>
Following Jack Keller's Muscadine wine Recipe #1 See below:</font>
Started with 34 lbs. of muscadines. This wastoo much volume for one 6 gal. primary fermentation bucket so I split it evenly between two. (Goal amount is 6 galllons)</font>
Iadded water and sugar then added 6 crushed campden tablets and yeast nutrient. (split between the two)</font>
Waited 12 hours and added Pectic enzyme. Waited 12 hours more and added Yeast.</font>
24 hours later...NOTHING!! No fermentation activity.</font>
Realised that I premixed the yeast in water that was too hot and probably killed it off.</font>
Added another round of Yeast, this time premixed in 1/4 cup of lukewarm water</font>
It's now been 12 hours since the second yeast innoculation and still NO FERMENTATION ACTIVITY!!!</font>
WHAT AM I DOING WRONG?? And, can my batch be saved at this point??? </font>
Temperture in room is a pretty constant 72-75 degrees</font>
HELP PLEASE!!!!!!!!!!!!!!!!!</font>
This recipe is for 1 gallon. I am making 6 so I multiplied all ingredients by 6 except for the yeast. (I used Red Star Montrachet yeast. 1 packet in each bucket.)</font>
<dir>
<dir>
</font></font>
6 lbs ripe Muscadine Grapes </font></font>
2-1/4 lbs granulated sugar </font></font>
3 qts water </font></font>
1 tsp pectic enzyme </font></font>
1 tsp yeast nutrient </font></font>
1 crushed Campden tablet </font></font>
1 packet Montrachet wine yeast </font></font></dir></dir>
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, destem and crush the grapes, being sure to wear rubber gloves. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.090 or higher; acidity no higher than 7 p.p.t. tartaric. Correct S.G. if required by adding additional sugar, acid by using one of three methods described below following recipes. Add yeast, recover primary, and squeeze nylon bag lightly and stir must twice daily for about 5-7 days or until S.G. drops to 1.030. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2/3 to 1-1/3 cup sugar-water per gallon (2 parts sugar dissolved in 1 part water. May taste after one year, but improves remarkably with age (2-4 years). [Author's recipe.]</font></font></font></font></font></font></font>Edited by: JKsmith