My recipe for this 5 gallonbatch was:
22.7 Lbs Muscadines (Frozen) Thesewere a hybrid variety of Muscadine called Black Beauty
12 Lbs. Sugar
5 Tsp. Yeast Nutrient
5 Campden Tablets
3 TSp Pectic Enzyme
Water to 5 Gallon
Lalvin 71B 1122 Yeast
2oz Medium Toast French Oak chips
Began by processing my Muscadines ( good double handful per bag) in gallon size zip loc bags, extracting all them good juices with a rolling pin.
They produced almost 1 gallon of pure Muscadine nectar.
Boiled water and dissolved sugar in it, letting it cool while the Muscadines were being processed.
Put Muscadines in strainer bag. Placed in primary fermenter
and added dissolved campden tablets and yeast nutrient to extracted juice from muscadines and added this to primary along with sugar water. Stirred well, added oak chipsand let it set for 18 hours. I then added the Pectc Enzyme. Stirred well again and let set for another 12 hours.
Made a starter by rehydrating yeast in 1/2 cup warm water and pitched to primaryat an SG of 1.094 and a must temperature of 74 degrees.
Fermentation going good 6 hours after yeast pitched
Stirred must twice daily, massaging strainer bag to extract them good juices.
I am getting close to being ready to transfer to secondary at SG of 1.016 when I had an "oops". I was squeezing the juices from strainer bag when it split open on me. I am now finishing off my primary fermentation the old fashioned way.
Continued to punch down must twice daily and transferred wine to secondary at an SG of 1.010. The wine has taken on a pinkish hue and was a challenge getting it to secondary as the wine was full of pulp. Ended up pouring it from primary to secondary through funnel with strainer.
Will update as progress continuesEdited by: Waldo
22.7 Lbs Muscadines (Frozen) Thesewere a hybrid variety of Muscadine called Black Beauty
12 Lbs. Sugar
5 Tsp. Yeast Nutrient
5 Campden Tablets
3 TSp Pectic Enzyme
Water to 5 Gallon
Lalvin 71B 1122 Yeast
2oz Medium Toast French Oak chips
Began by processing my Muscadines ( good double handful per bag) in gallon size zip loc bags, extracting all them good juices with a rolling pin.
They produced almost 1 gallon of pure Muscadine nectar.
Boiled water and dissolved sugar in it, letting it cool while the Muscadines were being processed.
Put Muscadines in strainer bag. Placed in primary fermenter
Made a starter by rehydrating yeast in 1/2 cup warm water and pitched to primaryat an SG of 1.094 and a must temperature of 74 degrees.
Fermentation going good 6 hours after yeast pitched
Stirred must twice daily, massaging strainer bag to extract them good juices.
I am getting close to being ready to transfer to secondary at SG of 1.016 when I had an "oops". I was squeezing the juices from strainer bag when it split open on me. I am now finishing off my primary fermentation the old fashioned way.
Continued to punch down must twice daily and transferred wine to secondary at an SG of 1.010. The wine has taken on a pinkish hue and was a challenge getting it to secondary as the wine was full of pulp. Ended up pouring it from primary to secondary through funnel with strainer.
Will update as progress continuesEdited by: Waldo