A NEW MUSCADINE PORT

[vcasey]

They are a grape native to the US and pretty common here in the south.

 

[boozinsusan]

Oh, OK, thanks.
I thought they looked like a grape.

 

[Waldo]

Finally, going to get it going today..Stand By for further developments



Recipe as planned for now:





6 Gallon batch


30 lbs Muscadines ( Steam Juiced)


1 Liter Red Grape Concentrate
2 lbs Muntons Light Malt Extract


4 oz. Dried Elderberries


2 lbs Raisins


Liquid from 3 lbs boiled ripe bananas & Dried Elderberries( Approx 1 qt)


3 tsp Pectic Enzyme


3tsp Grape Tannin


6 tsp Yeast Nutrient


2 tsp Yeast Energizer


2 oz Bentonite


6 Campden Tablets


4 ozs French Oak Medium Toast cubes ( I will add these when fermentation begins)


1 Pack Red Star Pasteur Red yeast
Sugar to bring starting SG to 1.110


Additional juice from 12lbs Muscadines to make an F-Pack to back sweeten with.


I am planning on letting this one ferment all the way in the Primary and anticipate a finishing SG of around .990 which will leaveme withan ABV of around 16%.

 

[Waldo]

Started early yesterday morning gathering everything to get this batch going.

A couple of deviations fom my original planned recipe were that I actually ended up steam juicing 38.5 lbs of Muscadines which resulted in a yield of just a hair over 4 gallons of juice. I also went with 2 lbs of Malt .Here are a few pictures of the process.


First step, while waiting on the Muscadines to finish thawingwas to chop up my bananas

Added them and the dried Elderberries to about 2 qts water

Brought this to a boil and then simmered for about 40 minutes

Strained out the pulp and added the juice to my Primary Fermenter. Just a big plate of goop was all that was left.

Got my Steamer set up and began steaming the Muscadines. I fill ita little overhalf full and then sprinkle a couple cups of sugar over them and then fill it on up and let that steam do its thing.

As each batch finishes I will scoop out the remaining pulp and put in in a collander set in a pan and capture what juices remain from the batch. When all is said and done there is nothing but a mass of pretty much tasteless and odorless pulp.

This all resulted 4 gallons of pure, sweet smelling Muscadine Juice

I dissolved the Malt extract and 4.5 lbs of sugar in boiling water, let it cool ovnight and added it too the primary this morning along with the Red Grape oncentrate and additionalwater to bring volume to 6.5 gallon.

Gave it good elbow breakingstirring and checked my SG which was 1.140 with a must temp of 78 degrees


The batch has now been sulphited and in about another 12 hrs I will add my Pectic Enzyme . Let it set another 12-14 hours and then add my Yeast nutrient & Energizer and pitch the yeast. After fermentation begins I will add my raisins and oak chips.
Anyone see any problems with seaing it up and letting it go all the way in the Primary with the raisins in it?

 

[vcasey]

Anyone see any problems with seaing it up and letting it go all the way in the Primary with the raisins in it</font>?

I haven't had a problem yet and I actually find the fermentation goes a bit faster and degassing is much easier. I give it 1 last good stir at 1010 or so and seal it up, usually finishes in a couple of days.

 

[Wade E]

Now that just looks tasty my friend!!!!!!!!

 

[ibglowin]

Looks like the start of yet another gold medal winner!

Nicely done.

 

[fivebk]

Waldo , looks great !!!Looks soo good that I have tried dipping my wine thief in that primary bucket three times , but came up empty everytime

BOB

 

[Waldo]

Thanks all..I am ever hopeful this one will turn out good also. I just added my Pectic Enzyme and will be pitching the yeast to it tomorrow.

 

[Waldo]

Heated about 1-1/2 cups water in a small pan and dissolved the Bentonite and added it to my Primary. Dont just dump that Bentonite in, add it real slowy, constantly stirring as you add it and it will go in pretty smooth for you and not clump up.

 
Dissolved the Yeast Nutrient and Energizer and added it to the Primary and gave it a good stirring, talking to the must as I stirred, explaining in detail how I wanted it to act during fermentation and promised it some realy purdy bottles to live in if it behaved itself and did what I instructed.

 

 

[dragonmaster42]

Looking good there Waldo.

 

[rrawhide]

hey hey hey Waldo. Hi Tony.

Maybe yer can put my nome on one of them bootles, huh?

Take care and good luck with all.

later

rrawhide

 

[Waldo]

tHANKS Tony, and rrawhide iffen I knew what the hell a "nome" was I would fer shure put it on one of the bottles

 

[grapeman]

Waldo, Wald, Waldo - haven't ya ever heard of a garden (g)nome? I'm not sure how you will get it to stick though.......................................

 

[ibglowin]

Garden Gnome: A highly mythical figure that sneaks around in the wee morning hours looking for bottles of Muscadine wine to steal and drink under small river crossings........

 

[Waldo]

Ohhhhhhhhh OK...So rrawhide are you going to send me your Nome or just a picture of it?

OK, so I rehydrated my yeast yesterday evening around 3PM and pitched it to the must. This morning I have a very healthy and nice smelling fermentation in progress.

I added my raisins and French Oak chips to a sanitized knee high panty hose. Added a handful of saniitized marbles to keep it weighted down and added it to the Primary. Will give it a good stirring this evening when I get in from work and seal her up and put the airlock on it.

 

[Waldo]

Was planning on air locking it this evening but she is going, full steam ahead so may wait another day or so and ler er settle down a bit buefore I seal er up.

 

[Waldo]

Well, went back in to give it a little stirring and she did not need it. She was bubbling over the sides

I grabbed a gallon jug, gave it a good sanitizing and drew off almost a gallon.

That brought the level down enough I felt it was safe to go ahead and put an airlock on it, which I did, after I got everything cleaned up goodon the outside .

Dont ya just love this hobby !!!!

 

[grapeman]

It can keep a man on his toes, unless of course we drink too many samples while doing it!

 

[gaudet]

Samples? Samples? Lucky enough we get to bottle something..........

Looking good Waldo..... I'm holding on to that gold medal winner from last year. I mean how can you improve on it except for aging it?