Went to visit a friend this morning who fell and broke his leg about 3 weeks ago. He had asked me to stop by Wal-Mart and pick him up a few items, grapes being one of them. I grabbed him a bag of red and a bag of black seedless and as I headed towards the coffee I saw.....MUSCADINES...In Wal-Mart !!!!!
The price was ridiculous ( $3.97 for a 21.50z box) but man were they pretty and smelled wonderful. So what did I do? I bought me enough for a good gallon ( 6 boxes)
T ook them home, washed and destemmend them
I smushed them up real good, strained the juice from them
I dissolved one campden tablet and 1 tsp yeast nutrient in my blender, added that to the muscadine juice, sirring it in welland then put the pulp from the muscadines in a strainer bag. I added the juice and pulp bag to my fermenter and then I dissolved 2-1/4 lbs sugar in 3 quarts of hot water & added that to my fermenter, Stirring it well,I put a lid on it and inabout 12 hours ( depending on what time I get up in the morning) I will add 1 tsp Pectic Enzyme to the mustand tomorrow evening if the SG is right ( 1.090 or higher) I will pitch my Montcharet yeast to it.
The price was ridiculous ( $3.97 for a 21.50z box) but man were they pretty and smelled wonderful. So what did I do? I bought me enough for a good gallon ( 6 boxes)
T ook them home, washed and destemmend them
I smushed them up real good, strained the juice from them
I dissolved one campden tablet and 1 tsp yeast nutrient in my blender, added that to the muscadine juice, sirring it in welland then put the pulp from the muscadines in a strainer bag. I added the juice and pulp bag to my fermenter and then I dissolved 2-1/4 lbs sugar in 3 quarts of hot water & added that to my fermenter, Stirring it well,I put a lid on it and inabout 12 hours ( depending on what time I get up in the morning) I will add 1 tsp Pectic Enzyme to the mustand tomorrow evening if the SG is right ( 1.090 or higher) I will pitch my Montcharet yeast to it.