Brownish Colored Primary???

[The Winer]

I live in East Texas where there is an abundance of muscadine grapes. I decided to try my hand at wine making for the first time. Once the grapes were crushed the juice was a pretty shade of burgundy. After the sugar and other standard ingredients (less yeast) were added the color of the juice turned to a dark tan color. I was not prepared for this color shift. <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />

I need to know if this is normal for this type of grape or if I am already in trouble right out of the gate.

Appreciate any help.

 

[smurfe]

How long are we talking from the crush to adding the sugar and yeast? Was it immediate? I have never had that happen to me the few times I have used Muscadines. Maybe Waldo can jump in here. He has made a lot of Muscadine wines. I rarely use them. I love the fruit but don't care much for the wines.

 

[ibglowin]

Yep, where's Waldo on this one?

And welcome to FVW Forums! Glad you found us.

 

[The Winer]

From the time I introduced the sugar and other chemicals (less yeast) to a noticable shift in color was about less than a half hour. All appears to be going well within the must but the dark shade concerns me. Was just curious if this is just a property of the Muscadine?

 

[Wade E]

What ingredients did you add? Ive seen many a wine change color and then change back slowly once clearing.

 

[The Winer]

To the raw juice sugar was added as well as Yeast Nutrient, Pectic Enzyme and the Postassium Metabisulfite. Added the yeast today. Solution still appears brownish. Placed a drop on white towel and there is a slight shade of purple so there may still be hope.


Thanks

 

[Wade E]

I know Waldo did say there is an oxidation problem with these so maybe next time you should use Ascorbic acid also.

 

[The Winer]

I really appreciate the suggestions. As a newbe to this hobby I am trying not to set the bar too high to make sure I do not get over discouraged but by George my second try better be perfect!

 

[Wade E]

Good use of the name George as in case you dont know he is the owner of this forum and the site!

 

[The Winer]

Today is day 3 since my yeast was added. Still no visible change. Since this is my first I fear that I may be over reacting to this non reaction. Seems that from all that I have read that something should be visible. Is there such a condition that would yield a batch un fermentable? Discouraged!!!

 

[grapeman]

How many pounds of muscadines did you use for what size batch? In other words I'm trying to figure out if you used opure juice or diluted it. Muscadines are VERY high in acid. If you use pure juice without some water, the acid may be too high to get the fermentation well started. It could just be slow to begin, but I suspect the acid is too high to begin.


Making a yeast starter might help a lot. Use a bit of warm water of grape juice, add a bit of sugar and the yeast when the temp is about 100-105deg. That will get a nice foaming starter, When it is going good, use a bigger container and put about a cup of your must in it, add the starter. When that is going well, add two cups of juice. Keep repeating until you have a good gallon going well, then add all that to your must. That should get it going. I would still check the pH and TA to ensure the must is fermantable.


You picked a challenging grape to make your first wine with. The best of luck to you. I hope it gets going and turns out great.

 

[Waldo]

From the time I introduced the sugar and other chemicals (less yeast) to a noticable shift in color was about less than a half hour. All appears to be going well within the must but the dark shade concerns me. Was just curious if this is just a property of the Muscadine?

Muscadines are notorious for oxidizing, and quick. One way to partially overcome this is to freeze them for at least 2-3 weeks before processing them.This not only breaks down the cell structure of the fruit and skin it also seems to aid in the extraction of color from the skins. Since becoming a proponent of steam juicing the challenge is not quite as great but it does still exist. Readin your later posts I like appleman would need to know what ratio of juice/water your mix was made from and if it was almost pure juice then you will only get itgoing with a good starter as instructed by appleman. An option for putting some color back in it is to add about1 can of wELCHS frozen grape concentrate for each gallon you are makingor just leave it as is and it may not be very pretty but it will be very good in about 2 years

 

[The Winer]

We started with 9 lbs of raw grapes for a one gallon batch. The raw juice yield used was 3 qts and 1 qt water.
The S.G. is monitored daily and has remained at 1.95 since the start.
Is there anything that could be done now to salvage what has been done or would we best off starting over?



Thanks

 

[Waldo]

If you have any, add about 1/2 tsp yeast energizer and give it a good stirring. Also chech your must temp as you want it around 75 degrees.If this doesnt get it going I would add about another half quart of water and make a good yeast starter as appleman instructed and see if that won't kick er off.