Need Help !!!!!

[Charles]

Does anyone have a recipe for scuppernong and concord blend wine?

 

[St Allie]

scuppernongs are a muscadine grape and apparently quite acidic..

have a look online for muscadine recipes to use for your grapes..

here are a couple of recipes.

http://www.grapestomper.com/recscprnog.html

Allie

 

[Wade E]

Yes you could do as St Allie says and use a Muscadine recipe as they are almost 1 and the same, slightly different taste though.

 

[Charles]

One of those recipe's said if the seeds were broken or crushed it would ruin the wine. Anything to that?

 

[Wade E]

Yes there is somthing to that. If you press them dont go to hard as with pressing grapes anytime. Press some and taste and then press a little hared and taste, soon you will start tasting a very tannic taste and thats when you stop. You should never process(grind or Puree) any fruit that has seeds in it

 

[Sacalait]

I'm now in the process (like today) of pressing muscadines. Unless you've got a press that can actually crush a muscadine seed you have nothing to worry about. I use a 12 ton press (bottle jack) for pressing the grapes and have never crushed a seed. If you use a juicer that grinds the fruit then you could have a legitimate concern and I'd recommend against it. If using a press, the grapes should have been frozen and then thawed before getting started.

 

[Charles]

Do you have a good recipe for muscadine's or scuppernong's

 

[Charles]

Thanks for the advice Wade, Is there anything that can be done if you have already used a juicer to juice your grapes??

 

[Sacalait]

Do you have a good recipe for muscadine's or scuppernong's

Six pounds per gallon is standard. For a 5gal batch, 30#'s is required. Plus,
1/4 tsp pectic enzyme (liquid)
5 tsp yeast nutrient
1/4 tsp K-meta
2 gals. water
8#'s sugar, target SG 1.085-1.090
Do not add acid!
Yeast, montrachet or RC 212
Reserve 1/2gal juice for back sweetening

Let set on skins (for at least) 24hrs before pitching yeast. When S.G. reaches 1.010 transfer to secondary and then follow normal wine making procedures.

 

[Wade E]

If there are shreds of these seeds in the must then I would try to sive it with a screen or coarse filter like a mesh or something.

 

[firebob]

There is a chemical in most seeds that can be harmful to humans. I can’t think of the name of it right now and I tried doing a Google search for it but it comes up with to much other stuff. From what I was taught in cooking school (it’s been a long time) is it takes a lot of seeds to make someone sick, but once the seeds are broken open it only takes a hand full to make the food spoil faster.