Crushing Muscadine grapes

[Sirs]

I guess you'll just have to come back down and get more to try to do naturally, there's still plenty here

oh just bring you a cool suit so you don't get so hot LOL

 

[Runningwolf]

I can see where you too would get along just find at a party. I got to remember not to have you too in the same room. :<

The must has sulphite in it.

one too three? speeling pollice. Me thinks that sun and those grapes got to you

 

[Sirs]

didn't she say something about teaching????

 

[Sirs]

I can see where you too would get along just find at a party. I got to remember not to have you too in the same room. :<

The must has sulphite in it.

one too three? speeling pollice. Me thinks that sun and those grapes got to you

LOL you forgot find=fine

 

[ffemt128]

Did not take any acid readings. I dumped the skins into the primary from the bag. I added nutrient and yeast a few minutes ago. We'll see how it goes. Like I said before. With the skins I have 2 full primaries. I'll combine both after initial transfer and see where we end up quantity wise. It should be very nice body wise..

 

[ffemt128]

I'm hoping for a slow ferment on these. It should be good in flavor based on the smell of the juice.

 

[Sirs]

if you use the bigger one what is it 7 gallon then you should end up with abit over 5 all together if not alot more not sure how you all do yours

 

[ffemt128]

Yeasties must be working, my skins cap is at the top every couple hours and the aromas are just wonderful.

 

[Sirs]

oh you can push them 3 or 4 times a day and they'll keep coming up LOL

 

[ffemt128]

oh you can push them 3 or 4 times a day and they'll keep coming up LOL

Yep, I generally have been punching down the cap 3 times a day. Morning before work, after work and before bed. SG on these is now down to 1.06. Working well. Smells terrific combined with the Apple Spice I have going.

 

[ffemt128]

I'll be racking into a fresh carboy tomorrow. Fermentation has long ceased. I'll check sg in the am then transfer. The fermented dry wine is good, but with a teaspoon or 2 of sugar to a 10 oz glass it is outstanding already.

 

[ffemt128]

When I transferred on the 11th, sg was at .994 from 1.088 with a total of 10 gallons of wine from 30+ lbs of Reds after pressing and squeezing. I backsweetened to 1.010 over Thanksgiving weekend. Great flavor, a little thin, but great flavor. I purchased a gallon of glycerine and added 5 oz to each carboy to increase mouth feel. I'll report back next month.

I'm hoping to build my press this winter then I'll start the nobles. I may shoot for 8 gallons of must with hope of getting 6 gallons of finsihed wine from the 2 1/2 gallons of juice and 7 gallons of skins I have.