Frozen muscadines

[jpike01]

I bookmarked these folks the others day but I know nothing more than what Google told me. It is the only place I have found that has 5 gallon pails of juice. I just saved the info in case I am ever on a road trip in that direction.

http://www.benjaminvineyards.com/5.html

 

[jamesngalveston]

as i said before...i only got 50lbs this year, and its still clearing...
i hope to get lots more this year, with watering and fertilzer.
mine are wild...not a cultivated variety.

 

[Fabiola]

It would but boy that will be an expensive wine.

Yea very expensive, but if this juice is OK, I start shopping for prices somewhere else...

 

[Julie]

Yea very expensive, but if this juice is OK, I start shopping for prices somewhere else...

Yes that juice would work, don't add any water just use straight juice

 

[reefman]

that's a standard wine bottle size. 750ml = 2.36oz. I wonder how much will be lost during fermentation...any ideas?

 

[reefman]

I bookmarked these folks the others day but I know nothing more than what Google told me. It is the only place I have found that has 5 gallon pails of juice. I just saved the info in case I am ever on a road trip in that direction.

http://www.benjaminvineyards.com/5.html

That place is about 2 hours from my daughters house. I'm gonna give them a call.
Thanks for the link

 

[Ernest T Bass]

Julie, how much water can you add to the muscadine juice after pressing and still retain the smell and taste. After pressing and measuring the juice add the water and add the hulls back in the must.
Thanks
Semper Fi

 

[Julie]

Julie, how much water can you add to the muscadine juice after pressing and still retain the smell and taste. After pressing and measuring the juice add the water and add the hulls back in the must.
Thanks
Semper Fi

Hi Bud,

Haven't seen you on here much. I'm not sure how much water, my last
batch I added about a gallon to make a three gallon batch. I add enough water to bring my acid down to .80% - .85%. Also ferment on skins until sg is down to 1.000

 

[Ernest T Bass]

I've been making one gallon batches of muscadine wine, trying to make one that smells and taste like muscadines. Made one that was really good, kept good records and followed them, but can't repeat it. I've made most of em with just juice. Even made one with just juice and after it fermented I added a gallon of crushed muscadines and let that set for a week and still no flavor or smell of muscadines. I'm about to run out of muscadines and need help, anybody got any ideas?
Semper Fi

 

[jamesngalveston]

i will chime in.
i made a wild muscadine wine last year with 50 lbs of muscadines.
I made it the old way.
add sugar, to the crushed muscadines and after 10 days strained.
and put in 3 1 gallon carboys..
it has now been 7 months...its clearing and taste like a muscadine you just picked.

 

[Julie]

Bid,
I really believe muscadine need to ferment on the skins to get a good flavor, have you tried fermenting on the skins?

 

[Ernest T Bass]

James, how did you know how much sugar to add? Did you just assume the SpGr was about 1.040 and that is should make 3 gallons?
Semper Fi

 

[reefman]

Depends on the alcohol content you want in your wine. Most bring SpG to about 1.080.
Keep adding sugar till you get there. Grapes vary in sugar content (brix), so the amount of sugar added depends on the starting point. "your mileage may vary"