Jack Keller's #1 & #2 Muscadine Recipes?

[bearpaw8491]

Thanks Dave! I've logged your recipe in my files and will give it a try this year when the muscadines come in. Do you remember what your begining pH was? Somewhere around 3.1-3.4 I would guess - right?
Thanks again and happy fermenting.

 

[WinoDave]

Thanks Dave! I've logged your recipe in my files and will give it a try this year when the muscadines come in. Do you remember what your begining pH was? Somewhere around 3.1-3.4 I would guess - right?
Thanks again and happy fermenting.

3.2 PH. For the Sweets, think the tart came out 2.8.
I actually combined some of last years tart wine with this years sweet wine and created a Muscadine Sweet/Tart Wine. Think the ratio was 1/3 Tart to 2/3 Sweet and it’s actually pretty good and interesting. Goes in the mouth tasting sweet and as you swallow ends up tart.
Wondering how it’s going to taste next year.

 

[bearpaw8491]

Thanks Dave, That's about what I thought pH would be for sweeter of the two but a little surprised at 2.8 for tart - any trouble getting it going?

 

[WinoDave]

Thanks Dave, That's about what I thought pH would be for sweeter of the two but a little surprised at 2.8 for tart - any trouble getting it going?

Not that I remember, I add yeast nutrient the first week to keep fermentation going.

 

[bearpaw8491]

Thanks Dave, yeast sometimes have a hard time getting started in a low pH environment. Glad your's went off with out a hitch. Will make note of this.