OK, how did you seed them?
I had the same question!
I asked her for clarification, and she said she meant with the seeds still in them. Thank goodness.
Here's my modified recipe:
Makes 5 gallons finished.
60 lbs. fruit, seeded and 1/2 mashed (scuppernong or muscadine)
4 lbs. sugar
1 pack yeast (RC-212)
1 cup self rising corn meal (tied up in cheese cloth)
1 medium peeled Irish potato
1/4 tsp. k meta
5 grams Fermaid
8 tsp. pectic enzyme
Mash only 1/2 of grapes. Leave the rest whole. Place grapes in strainer bags. Put grapes and juice into 10- or 20-gallon fermenter.
Total volume of grapes and juice should at this point exceed 8 gallons (I got near 9). Remove juice into vial and test SSG. Mine was 1.060.
Add sugar to raise SSG to 1.100. (I needed 4 pounds.) Add pectic enzyme, k meta and Fermaid. Allow to rest 24 hours.
Peel one red potato and add to must. Wrap 1 cup self-rising corn meal in cloth or cheesecloth and add to must. Why does she specify self-rising? I don't know, but the baking soda should have a buffering effect. (I have also heard that 1 cup of steel-cut oats will work, too.)
Ferment about 5 days until SG drops to 1.00. (Mine finished at .995.) ABV was 13% estimated.
Press grapes, pouring juice into 6-gallon carboy (I didn't get much). Reserve skins if you plan a second pressing wine. Siphon wine off heavy lees in fermenter to carboy. Amount siphoned will not fill the 6-gallon; don't worry about it.
Allow to rest and settle out heavy lees under airlock about 1 hour while you do cleanup chores.
Siphon wine again off lees into 5 gallon carboy. (The second racking right away will speed clearing later, as it removes a lot of gross lees.) This wine looks likely to require one and perhaps two more rackings to clear properly.
Taste a sample of the wine and play with back sweetening.
This is where I am now. I think I will have to add about 4 or maybe even 5 pounds of sugar back into the wine at the end to get what I want. The sweeter it got in my test glass, the more
OMG GOOD it became. I also played with just a touch of acid blend. Jury's still out on that one, but I may add a tiny bit, like 1 tsp. for the whole batch.
Second pressing skins:
Tie pressed grapes in bag.
Place back in primary with lees.
In separate bucket, add sugar to anywhere from 6 to 11 gallons of water (depending on what you plan for the second-pressing wine) to achieve an SSG of 1.100 (this takes a lot of sugar, maybe up to 10 pounds plus). Use 6 gallons (or even less) if you plan a stand-alone wine up to 11 if you plan to blend or use it as an adjunct wine in winemaking.
Optional: Add EC-1118. (It will re-ferment with the 212 anyway).
Ferment about 5 days, stirring must and squeezing the bag every day with your sanitized hands. Yields 5 to 10 gallons.