houstongrits
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- Joined
- Jan 31, 2007
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I have been reading with interest the posts regarding use of a steamer for muscadines and scuppernongs. I would like to know the process that you use, exactly. I have a few gallon bags of scuppernongs that are frozen that I wish to extract the juice. Do you steam them then crush them further to extract more pulp? Do you then put the hulls and remains in the pulp bag? I have been steaming mine, in a sort of way, but fear that I have been "cooking" them because I am having difficulty in having the finished wine to clear. I read that if you over cook the grape that it may have difficulty clearing (despite my efforts of adding finings). Please ... someone walk me thru the steps of steaming and using the scuppernongs. Thank you. (o ... first time on the forum, hope you guys are out there!)