Ernest T Bass
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Saturday I picked 4 gallons of wild muscadines, stopped by the farmers market and bought 1 gallon of bronze muscadines. Sunday, crushed (by hand) all muscadines and added water to get 5 1/2 gallons. Added 5/8th tsp of k-meta. Checked pH with litmus paper and it is 3.2, so I will add no acid blend. That's where I am now, I can't find any two recipies the same.
If I go by the labels on the chemical I should add 2 1/2 tsp if yeast enigizer and 5 tsp of yeast nutrient. After adding this I will add simple syrup to get a SpGr of 1.085 (use the wine caculator, it's great). Let this set for 24 hours and then add my yeast, Red Star Premier Cuvee----read where I should use K1-118 - don't have any but can get it if it is necessary. Transfer to carboy at 1.005 with air lock.
I have never made muscadine wine from muscadines, only from juice (muscadine/apple)
Please correct anything you see wrong or a better way and guide me
Thanks for the help
Semper Fi
If I go by the labels on the chemical I should add 2 1/2 tsp if yeast enigizer and 5 tsp of yeast nutrient. After adding this I will add simple syrup to get a SpGr of 1.085 (use the wine caculator, it's great). Let this set for 24 hours and then add my yeast, Red Star Premier Cuvee----read where I should use K1-118 - don't have any but can get it if it is necessary. Transfer to carboy at 1.005 with air lock.
I have never made muscadine wine from muscadines, only from juice (muscadine/apple)
Please correct anything you see wrong or a better way and guide me
Thanks for the help
Semper Fi
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