Washed bottles in preparation

[olusteebus]

for bottling 5 gallons of Scuppernong/white grape and peach concentrate blend. It smells good and the acid and ph were alright. I am going to taste and see if it needs some acid blend and or glycerine for body.

I may clean more bottles in preparation for bottling 6 gallons of a Merlot/Blackberry blend. I got 64 ounces of merlot concentrate and added 5 jars of smuckers blackberry jam. I made a cab and blackberry blend once (recipe from LongTrain) and it was one of the best wines I have made in my short career.

Can I add liquid tannin to the merlot before bottling?

 

[olusteebus]

A friend of mine gave me a packet of white muscadine juice someone gave him. It was only enough to make about 2 gallons of wine and I did not want to fool with that. I went to a vineyard near me and picked another batch of scuppernongs in late september. They looked bad but man they had a high brix.

I crushed them best I could (built a homemade crusher which did not work good). To that I added cans of white grape and peach concentrate (frozen.\). Fermented that out and it aged probably 7 months or more. Never would clear. I just left it alone and it pretty much cleared (I thought. It was a darker wine). I was careful to not touch the bottom of the carboy and jugs (6 1/2 gallons) to not get this whispy matter.

I had tried pectic and supercleer but could not clear it.

I thought it was clear but only after I bottled it I see that it is a little cloudy. I was afraid the taste was a little lame also.

I chilled one bottle (a remnant) and had some last night. I really liked it. It has a subtle taste of muscadine and a hint of the peach in it. I may try that again.

Gonna give my friend about 10 bottles and keep the rest.