I did NOT add any sulphite. Should I be concerned about bacteria growth? When I add sulphite after the fermentation process (to stop the fermentation), wouldn't this kill any remaining bacteria?
Some background:
I'm making my first batch of Muscadine wine, and truly have no idea what I'm doing. But I'm having fun!
I used approx 10lbs of Muscadines and 8lbs of sugar. I put the Muscadines in a large pot and brought them up to a simmer (not boiling, but steam was coming off the juice mixture). I added the sugar and allowed it to dissolve. I used a potato masher to mash the Muscadines as best I could.
I then took this mixture and put it in a 5 gal glass carboy and filled the carboy 3/4 was full with water. I stirred this mixture well and added a package of yeast. (My SG before adding the yeast was 1.070) This is a bit low, but I'm hoping the sugar in the Muscadine skin will be enough to create the desired alcohol content)
At first all of the Muscadines settled to the bottom of the carboy and the liquid was a pale pink/purple, but after about 14 hours most have risen to the top and the liquid has turned a really dark purplish color.
I've read the Muscadines will eventually settle to the bottom, and at that point (30-45 days) I will siphon off the wine. I haven't decided exactly how I'm going to finish and bottle, but I have plenty of time to figure it out. If you have some advice, I would love to hear it.
I realize I may have not used enough Muscadines, but actually leaving them in the wine during the entire fermentation process I think will help...
Obviously I'm a real newbie, and you more experienced guys are probably laughing a bit, but I'll learn as I go. I've found for me, making mistakes and taking risks is the best way I learn.
Some background:
I'm making my first batch of Muscadine wine, and truly have no idea what I'm doing. But I'm having fun!
I used approx 10lbs of Muscadines and 8lbs of sugar. I put the Muscadines in a large pot and brought them up to a simmer (not boiling, but steam was coming off the juice mixture). I added the sugar and allowed it to dissolve. I used a potato masher to mash the Muscadines as best I could.
I then took this mixture and put it in a 5 gal glass carboy and filled the carboy 3/4 was full with water. I stirred this mixture well and added a package of yeast. (My SG before adding the yeast was 1.070) This is a bit low, but I'm hoping the sugar in the Muscadine skin will be enough to create the desired alcohol content)
At first all of the Muscadines settled to the bottom of the carboy and the liquid was a pale pink/purple, but after about 14 hours most have risen to the top and the liquid has turned a really dark purplish color.
I've read the Muscadines will eventually settle to the bottom, and at that point (30-45 days) I will siphon off the wine. I haven't decided exactly how I'm going to finish and bottle, but I have plenty of time to figure it out. If you have some advice, I would love to hear it.
I realize I may have not used enough Muscadines, but actually leaving them in the wine during the entire fermentation process I think will help...
Obviously I'm a real newbie, and you more experienced guys are probably laughing a bit, but I'll learn as I go. I've found for me, making mistakes and taking risks is the best way I learn.
