Jack Keller's #1 & #2 Muscadine Recipes?

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bearpaw8491

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Thanks Dave! I've logged your recipe in my files and will give it a try this year when the muscadines come in. Do you remember what your begining pH was? Somewhere around 3.1-3.4 I would guess - right?
Thanks again and happy fermenting.
 

WinoDave

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Thanks Dave! I've logged your recipe in my files and will give it a try this year when the muscadines come in. Do you remember what your begining pH was? Somewhere around 3.1-3.4 I would guess - right?
Thanks again and happy fermenting.

3.2 PH. For the Sweets, think the tart came out 2.8.
I actually combined some of last years tart wine with this years sweet wine and created a Muscadine Sweet/Tart Wine. Think the ratio was 1/3 Tart to 2/3 Sweet and it’s actually pretty good and interesting. Goes in the mouth tasting sweet and as you swallow ends up tart.
Wondering how it’s going to taste next year. 🤔
 

WinoDave

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Thanks Dave, That's about what I thought pH would be for sweeter of the two but a little surprised at 2.8 for tart - any trouble getting it going?
Not that I remember, I add yeast nutrient the first week to keep fermentation going.
 

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