I have read many of the fpac topics already listed but have not found what I was looking for.
How would someone go about making a red muscadine fpac for flavoring before bottling? I figured the grapes would have to be simmered in order to get the red color from the skins but how do you go about not getting a pectin set from the simmering?
My goal is to get that really floral smell that the muscadines have when they are fresh. I already use 71B yeast for that purpose btu I am looking to take it to the next level.
How would someone go about making a red muscadine fpac for flavoring before bottling? I figured the grapes would have to be simmered in order to get the red color from the skins but how do you go about not getting a pectin set from the simmering?
My goal is to get that really floral smell that the muscadines have when they are fresh. I already use 71B yeast for that purpose btu I am looking to take it to the next level.
