Muscadines and lots of them.

[hdsae60]

I have 30 lbs of muscadines and would like to have a good batch of wine. Should I cook them before I try the primary ferment and what temp? I was thinking like 150F for ten min's.

 

[olusteebus]

To obtain the juice, I suggest you freeze them first and then put them in a paint strainer bag and crush them with a clean piece of wood.

 

[Thig]

No need to boil, like Olusteebus said just freeze then crush. Be sure to use a pectic enzyme to help break it down.

 

[Tony49]

As the prior gentlemen state- freeze till your ready to process.
Do a search for Muscadines in "the Grapes for Wine" section and you should come up with some helpful information.
One of the things I found is that many recommend using ten pounds per gallon.
Cheers, and welcome to the forum.
Tony...

 

[Ernest T Bass]

I'm trying something different this year. I crush them first, then freeze them. A one gallon freezer bag will hold 5 lbs of muscadines, if you crush them first the freezer bag will hold 6 lbs, not a big advantage unless you have lots of muscadines. Thought about freezing the juice and hulls seperate, may try that next year if this works out.
Semper Fi

 

[hdsae60]

I got them in the freezer

Why do some say to heat them to 150F before primary ferment?

 

[Thig]

Maybe they don't have any kmeta and their trying to kill any wild yeast?

 

[Loner]

and in a month or so you will have to put it under lock and key.

 

[dralarms]

Loner,

What kind of muscadine is that?

 

[Loner]

I hate to say but I don't know. They were given to me with a subtle hint she would like a few bottles of wine in return. They were small and purple just as you find in the wild.