muscadine -- first timer

[gaudet]

Add about 3 pounds of sugar, dissolve it in some of your must by boiling it on the stove top. It will add 0.028 to your current gravity of 1.06 making it 1.088 making you have a potential alcohol of about 12.5%

 

[cecilias9]

Oh, thank you very much, appleman! will do.

 

[cecilias9]

Thank you, Gaudet. Am getting ready to do that now.

 

[gaudet]

Did we mention we love pictures??

 

[cecilias9]

Pictures? Well, I am not that great with a camera or a computer, but I will see what I can do.


Question: It seems that the recipes call for one pkg of yeast whether you are making one gallon or five gallons. How can that be?

 

[gaudet]

Yeast multiply rapidly.... One pack is usually enough, but sometimes you may have a difficult to start must. If you want to get a jump start on the yeast you can take a cup or two of your must before you sulfite it and make a yeast starter.

 

[cecilias9]

Well, my SG is 1.09 or very close to it, and the temperature is 76 degrees.I hope one degreewon't matter. So... I am adding my package of Montrechet yeast! Well here is the picture!!!

 

[Waldo]

Alright !!! Now caress that femnter a little,, sing to the must and tell them yeasties what good little boys and girls they are and to get to work on that sugar

 

[cecilias9]

Will do, Waldo, will do. Thanks so much. You are my inspiration!

 

[cecilias9]

Oh my goodness! Snap, Crackle, and Pop have come to my kitchen. They are working in my must! YAY!

 

[Wade E]

Sounds like you have a good fermentation going and it also looks as if you did darn good with the computer and the camera!

 

[Waldo]

Play it a little Blues music for a couple of days and when you transfer to carboy play it some good classical

 

[cecilias9]

WHOA!!! I thought I was supposed to stir gently twice a day, HOWEVER, my juice is stirring itself. It looks as ifthere is amotor inside and I have a little riverrapids in a bucket!!! Is all still well at this point???

 

[cecilias9]

Thank my son for the pictures... he's seventeen... no way I could have gotten them from my phone to the computer

 

[cecilias9]

I can't believe myself! I filmed a video with my phone and uploaded it to youtube: My son is a GREAT teacher! Muscadine wine churning itself: <a href="http://www.youtube.com/watch?v=tOolLXjbonI" target="_blank">[ame]http://www.youtube.com/watch?v=tOolLXjboNI[/ame]
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How cool is that!!!

 

[Waldo]

Video has not uploaded yet Cecilias but you do need to punch down the strainer bag with the skins twice a day and oh yes...Here is something for you to shoot for.....This is a picture of an "06' Muscadine I did

 

[cecilias9]

Oh my gosh... How Beautiful!!!


I watched my video here: http://www.youtube.com/watch?v=tOolLXjboNI so it must be up now. I copied the link though into my address bar. I don't have any skins as one of your posts to me said to take them out on day four, so I did. That was yesterday.

 

[cecilias9]

The link isn't working. oh well, you can copy it into the address bar and it works fine. ???

 

[Danny]

Saw you're from Tennessee, Cecilias9. Where from? I live in the Columbia area south of Nashville and will have my first crop of muscadines this year. Actually got interested in muscadines (had never heard of them before) by watching Waldo's video a number of years ago.


Planted 4 vines three years ago and one got winter killed the first year. This year, though, the three that made it through have a LOT of grapes on them which are just starting to ripen.


Getting a brix on the few I've checked after picking from 18 - 23. From what I've read this is fairly normal, but wonder what others have seen.

 

[Wade E]

Im amazed at the fermentation you had going on that batch, Ive never seen anything that active in my life. Can you post the recipe you used including the amount of energizer or nutrient? Are you re-engineering a Lava lamp? Hehehe