disclaimer: I have done 3 kit wines so far, 2 welchs, and 5 all grain beer's with water adjustments.
So I found some muscadines and picked 3 lbs with my 4 year old son. However I left tons there. We also went and picked 10lbs of blueberries today at a local farm @ $2 a lbs (inflations). I was thinking of doing a blend but now that I found so many muscadines i might go for a straight up wild muscidine.
I have never made a wine with real fruit, but I have read about it. So a couple of questions.
How much Kmeta or campden do you need to kill the bacteria on the fruit?
Acid levels?? Is there a cheap way to do it? I don't want to buy a $100 kit that I will probably lose or break after a few months. In the process of moving.....ugh.
Could I adjust with calcium carbonate after fermentaion by taste??
Age a minimum of a year I assume.
Anyone have some recipes other than jack kellers? I figure I will go with 6 or more lbs per gallon.
I have never had muscadine wine. Is it usually backsweetened? Dry? Made with a high abv....port??
I have read blueberries are hard to ferment, but maybe I should do 1 gallon by itself? But a muscadine grape and blueberry blend sounds good?
Should you remove the seeds prior to fermentation? PITA
I figure if I mess up the muscadines, at least they where free.
thanks.
Mike
I f
So I found some muscadines and picked 3 lbs with my 4 year old son. However I left tons there. We also went and picked 10lbs of blueberries today at a local farm @ $2 a lbs (inflations). I was thinking of doing a blend but now that I found so many muscadines i might go for a straight up wild muscidine.
I have never made a wine with real fruit, but I have read about it. So a couple of questions.
How much Kmeta or campden do you need to kill the bacteria on the fruit?
Acid levels?? Is there a cheap way to do it? I don't want to buy a $100 kit that I will probably lose or break after a few months. In the process of moving.....ugh.
Could I adjust with calcium carbonate after fermentaion by taste??
Age a minimum of a year I assume.
Anyone have some recipes other than jack kellers? I figure I will go with 6 or more lbs per gallon.
I have never had muscadine wine. Is it usually backsweetened? Dry? Made with a high abv....port??
I have read blueberries are hard to ferment, but maybe I should do 1 gallon by itself? But a muscadine grape and blueberry blend sounds good?
Should you remove the seeds prior to fermentation? PITA
I figure if I mess up the muscadines, at least they where free.
thanks.
Mike
I f
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