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.