Muscadine f-pak

[Sammyk]

I believe my muscadine is done.

The hydrometer is sitting just slightly below 1.000. No bubbles in the air lock for several days now.

I did not have a hydrometer at the start of this wine. Is there any way to know what the alcohol is now? It is fairly clear but all that can be tasted is the alcohol. Little or no sediment that we can see in the 1 gallon carboy

The only thing added was the lalvin yeast (don't recall which one but one recommended at the wine supply), pectin, yeast nutrient, sugar and water. Sugar was not inverted.

Other then an alcohol taste there is not much fruit taste. Can I add some frozen grape juice? Or what else?

 

[djrockinsteve]

Ayer it has cleared and aged you can back sweeten. It will really enhance the flavor.

 

[PCharles]

Sulfite and Sorbate

Hey, I'm in the same boat, being just about ready to add my f-pak to some scuppernong wine I've been working on. I didn't see that you had added sulfite and sorbate to your muscadine. Make sure to do that before adding your f-pak or it may very well start fermenting again.

I added these to my scuppernong about two weeks ago. I'm simmering down 1.5 gallons of grapes. I've had it on a low heat for several hours, wanting to reduce the fluid and end up with a syrup. I still have a bit of concentration to accomplish. I was gone for several hours so I've turned the heat up a bit. I thought I might chill the concentrate and add a touch of k-meta to it before I add it to the rest of my wine. I wouldn't mind racking the concentrate off the lees. I did remove the skins and any seeds before applying much heat.

Best of luck with your project.

Paul

 

[Sammyk]

I added one campden yesterday to the gallon. Have not added the sorbate yet because I am not sure when to add that.

Can anyone answer the other questions in my first post?

 

[Flem]

Sammy, add the potassium sorbate before you backsweeten. As far as your ABV is concerned, there's no easy way to calculate it without having your initial SG. That being said, one could assume that your starting SG was somewhere between 1.085 and 1.100. That would give you an ABV of between 11.3 and 13.3%. Not real accurate but it'll give you a range. I hope this helps.

 

[Sammyk]

Thanks Flem.

This was just going to be a one time "making" because we had extra grapes.
So we did not invest in much equipment or supplies.

It is still in the 1 gallon carboy with an air lock.

Since I added one campden yesterday, what is the advantage of letting the wine set any longer?

 

[Sirs]

I really don't think you'd need an F-pack with any of the muscadines unless you added a ton of water muscadines are really good for keeping their flavor even with water added....sorry just don't see how an F-pack is really needed.

 

[Flem]

Thanks Flem.

This was just going to be a one time "making" because we had extra grapes.
So we did not invest in much equipment or supplies.

It is still in the 1 gallon carboy with an air lock.

Since I added one campden yesterday, what is the advantage of letting the wine set any longer?

Even though your wine may look clear, I'm sure, at this early stage, that there's a lot of sediment held in suspension. If you don't care about sediment in the bottle, go for it. Good Luck!

 

[ffemt128]

I really don't think you'd need an F-pack with any of the muscadines unless you added a ton of water muscadines are really good for keeping their flavor even with water added....sorry just don't see how an F-pack is really needed.

I agree with Sirs on this one. Really shouldnt need an fpac with Muscadine unless they were heavily diluted. I would kmeta, sorbate and back sweeten and I think you'll find that the flavor comes back nicely. It's also very good finished dry. JMHO

 

[PCharles]

f-pac for Scuppernog

The only reason I was considering an f-pack for my scuppernong was to sweeten. Yesterday I simmered down about 1.5 gal of scup grapes. The final concentrate is a bit sweeter, but still has that tart flavor.

Another thing I did yesterday was to do a bench trial blend with of scuppernong wine mixed with apple wine. This sweetened the taste, while knocking down the tartness. I didn't check the pH, but I'm sure it is higher.

Rather than adding my f-pac concentrate, I believe I'll just blend. I'm glad I have 10 gallons of apple to play with. I can blend some with the scups and have plenty left for other projects.

As for the left over f-pac, it makes good sipping juice just as it is.

Cheers,
Paul

 

[Sammyk]

How long from start to finished wine with muscadine (red variety)?

 

[Sammyk]

Should have been clearer. Those that have made muscadine, what is your experience on time from start to finish?

 

[Sirs]

fastest I've had any go is probly abit over 3 months but that was an oddity never had one clear that quick before it was a bronze was really odd but wicked good. Sorry to say it didn't last long at all... most will clear fairly decent in 6 to 8 months if your wanting it no dropping anything clear let it sit quietly in some corner for as long as you can take it lol again that ugly patience word pops up

 

[Sammyk]

We have one gallon and would like to use 1/2 gallon for Thanksgiving when we will have out of state company. Just a little over 2 months.

We are not big drinkers. We would each probably have a glass at night. We only did this as something to do because from now until January is our "down" time from our on line shipping business.

 

[Sirs]

unless you drop by and grab some from me I doubt you'd be drinking any of yours that soon, I could be wrong God knows it wouldn't be the first or last time but that would be pushing it

 

[Sammyk]

Thank you for the offer, Sirs. You are about an hour from us, we are near Hickory.

 

[Sirs]

you can ask anyone I stand by most of my offers at least for grapes course my wine has been accused of being rocket fuel but don't know that I've had to many decline getting more lol