PCharles
Senior Member
- Joined
- Apr 22, 2011
- Messages
- 460
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- 10
f-pac for Scuppernog
I'd like to add an f-pac to 5 gallons of scuppernog and would like to check on the process. The pH of the wine is 3.3 with an SG of 1.000. The wine is currently very clear. I degassed the wine with my vacume pump. There was very little gas... slow release of small bubbles. I just added a shade under 1/4 tsp of k-meta followed by 1.25 tsp of k-sorbate. I plan to let the wine sit for two weeks before adding my f-pac.
Yesterday I was able to get out and pick another gallon of a mix of scuppernog and muscadine grapes. They were nice and ripe for sure. I have them in the freezer now. I would have picked another gallon, but was in a hurry. I expect to pick another gallon next week. It's my plan to crush these grapes and simmer them down. Strain out skins, seeds, ect, and continue to simmer to a syrup. I'll add this to my wine followed by additional pectin. I'll let this sit for a month or so. I expect I'll have to rack several times. In another month I figure I will be ready to add clearing agent.
I may add a bit of sugar, add one last 1/4 tsp of k-meta, then bottle.
Comments and suggestions are appreciated.
Thanks, Paul
I'd like to add an f-pac to 5 gallons of scuppernog and would like to check on the process. The pH of the wine is 3.3 with an SG of 1.000. The wine is currently very clear. I degassed the wine with my vacume pump. There was very little gas... slow release of small bubbles. I just added a shade under 1/4 tsp of k-meta followed by 1.25 tsp of k-sorbate. I plan to let the wine sit for two weeks before adding my f-pac.
Yesterday I was able to get out and pick another gallon of a mix of scuppernog and muscadine grapes. They were nice and ripe for sure. I have them in the freezer now. I would have picked another gallon, but was in a hurry. I expect to pick another gallon next week. It's my plan to crush these grapes and simmer them down. Strain out skins, seeds, ect, and continue to simmer to a syrup. I'll add this to my wine followed by additional pectin. I'll let this sit for a month or so. I expect I'll have to rack several times. In another month I figure I will be ready to add clearing agent.
I may add a bit of sugar, add one last 1/4 tsp of k-meta, then bottle.
Comments and suggestions are appreciated.
Thanks, Paul
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