I need a good scuppernong recipe...
- Thread starter Samh200
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Poormanfarm
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30 Pounds of fruit
9 lbs of sugar
5 tsp of yeast nutrient
3/4 tsp of pectine enzyme
1 tsp of wine tannin
5 crushed campden tablets
champagne yeast
Just a suggestion. If you have some way to juice up a bunch of fruit and us the juice instead your wine will look a lot better when finished. Supppernongs are bronze colored muscadines and that bronze color will look kind of funky if you go with fruit versus juice. This year I am using mostly pure juice with very little water added.
This recipe is not mine originally. You can find this recipe in the EC Kraus website. I have used it several times and it always comes out good. It makes a dry wine and you will probably want to back sweeten.
9 lbs of sugar
5 tsp of yeast nutrient
3/4 tsp of pectine enzyme
1 tsp of wine tannin
5 crushed campden tablets
champagne yeast
Just a suggestion. If you have some way to juice up a bunch of fruit and us the juice instead your wine will look a lot better when finished. Supppernongs are bronze colored muscadines and that bronze color will look kind of funky if you go with fruit versus juice. This year I am using mostly pure juice with very little water added.
This recipe is not mine originally. You can find this recipe in the EC Kraus website. I have used it several times and it always comes out good. It makes a dry wine and you will probably want to back sweeten.
