Waldo, I will add, the recipe that I have used came from the elderly man that I get my muscadines from. He is in his 80's. I had been getting muscadines from him for years because I make lots of jelly every year. When I told him I was going to try some wine, he gave me his brothers recipe. His brother got this recipe when he was in Europe in WWII. Very interesting story. But, the recipe is very "simple" as there is nothing to do with any "additives" much less specific gravities or anything else. The recipe calls for 16 cups of sugar, and 8 cups of honey and I can tell you that makes a wine that will kick your donkey...but good. Anyway, this year I decided to see what the difference was if the honey was omitted and replaced with an amount of sugar that would equal the S.G. The results so far have been interesting. The batch without the honey is not as rich in color and I find the flavor to be "weaker" also.
Just a side note, for what it's worth. Probably nothing new here to everyone.....I know, I know, I'm still learning, but I would enjoy some thoughts and input on the muscadine. As I've said, it is my passion. This year my man is going to give me enough plants to start my own "crop". That should be interesting, but I know I need to get something going as he will not be here forever. We have lots and lots of wild muscadines here, but without a bucket truck, good luck gathering enough to make a 5 gallon batch. Also, I am using about 7 gallons of muscadines to make a 5 gallon bach. I would love to hear your comments about that. Not enough, too many...etc. Thanks.
I have mostly made fresh fruit wines so far, muscadine and pear, but I have experimented with some frozen concentrates too. I am about to embark on my first wine kit from Spagnols...the Kiwi Melon. I enjoy making sauces and jellies and I like to can food. Oh, and I like to eat food too.
