Red muscadine notes

Started with a 6 gallon bucket full of red.

I picked and squeezed most all the red skins and discarded them. (Maybe 10-20% remained)    Left juice and pulp.   Poured into .99 nylon laundry bad into another bucket.

Added water to get  to 5 gallon.  Sugar measured 16 brix.   I added 8lbs of sugar.  Refracto meter measured at 26 brix.  I tried to delute..added water to 6 gal.

Following the EC Krous recipe I added 5 campden tablets, 5 teaspoons yeast nurients and 3/4 teaspoon of pectin enzyme.  Let sit over night.

Added red montechet yeast after starting yeast in a glass. (Added 3 teaspoons of sugar to about 10oz of water .  Added the yeast.  Sat for 6 hours then put in juice.


26 Sept.  Pulp bag squeezed and removed.

28 Sept.  Checked sugar.  16 brix.

White muscadine Notes.

Notes on 2016 wines.   Using grapes from the Southern Vine of White Muscadines.

The Vine yielded a full 6 gallon bucket.


After washing I crushed them my using a large 32 oz plastic cup.  Poured about 2" of grapes in a plastic bucket then squashed then with the cup.  Best hand method so far.

Dumped the crushed grapes..skins, pulp and all into a .99 walmart nylon laundry bag that was in another bucket.  I kneaded/mashed the grapes around in the bag a few minutes.

Added water to bring the mix to the 5 Gallon mark.

Added: 5tsp of yeast nutrient, 3/4 teaspoon of pectin enzyme and 5 crush camp den tablets.

Measure sugar with refractormented at 12.5bix.

Added 4lbs of sugar..Mixed and stirred to get it melted and off bottom.  Checked sugar with refractometer.  Reads 23brix.  Put lid back and bubbler back on.  Will let it sit till tommorow night.