Juicing of Muscadine (Soco) for Wine

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Jesse Brown

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In the past, I have spent a lot of time and energy squeezing every last drop of juice out of my muscadine for wine making purposes. I use a steam juicer and then follow with a press. I can get a 2:1 ratio with this method - meaning 1 gallon of muscadine can yield 1/2 gallon of juice.

I'm starting to rethink this. When I eat a fresh muscadine, the initial burst of juice in my mouth is absolutely wonderful! Really sugary sweet, awesome taste, not too much of that "musky" flavor. However, if I spend more time working out the seeds and chewing the pulp and skins, it slowly gets more tart/sour and is not quite as enjoyable.

I'm wondering if I should attempt to extract juice more like some of the finer grape growers when they talk about "free flow" or where some only allow a "light press" of the grapes. This goes against my normal skin flint mentality of getting every drop that I can.

Comments? Experiences?
 

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