mrsfinleyrachel
Junior
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- Sep 19, 2016
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I read a ton of recipes and methods to making bronze muscadine wine. This is what I did and I would like any recommendations.
I heated up my scuppernongs (not to boiling), and crushed them. Allowed them to cool. Added one gallon of distilled water to my fermentingenuity bucket, with 9 lbs of sugar. Mixed it a bit and then without thinking added the yeast (Lalvin 71B-1122) and stirred some more. Then added two more gallons of distilled water. Finally added one gallon of crushed scuppernongs, and gently mixed. Covered with a cloth and tied to seal. I'm supposed to stir once a day for a week and then double strain. Then pour into my carboys and airlock for 6 weeks.
Did I do anything wrong?
I heated up my scuppernongs (not to boiling), and crushed them. Allowed them to cool. Added one gallon of distilled water to my fermentingenuity bucket, with 9 lbs of sugar. Mixed it a bit and then without thinking added the yeast (Lalvin 71B-1122) and stirred some more. Then added two more gallons of distilled water. Finally added one gallon of crushed scuppernongs, and gently mixed. Covered with a cloth and tied to seal. I'm supposed to stir once a day for a week and then double strain. Then pour into my carboys and airlock for 6 weeks.
Did I do anything wrong?