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Old 08-27-2010, 02:08 AM   #1
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Default Louisiana wild Muscadine

As I was riding around my grandfather's farm today admiring all the cotton starting to bloom I discovered several muscadine vines. I really want to make some homemade alcoholic beverages. I have several questions before diving into yet another project.

Is there anyone out there who can give this first timer helpful hints?
How hard is it to make muscadine wine?
Can I use Fleishmann's bread yeast from the grocery store?
Is it ok to use all muscadines or should i mix grapes in with them?

Thanks for any feedback guys!

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Old 08-27-2010, 02:24 AM   #2
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http://winemaking.jackkeller.net/reques15.asp
http://alabrew.com/recipes/Muscadine%20Wine.html
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Old 08-27-2010, 02:44 AM   #3
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thanks for the info. shelly.
I dont have access to campden tablets. Or at least I havent found where to buy them yet.

Do you have to use them?
From what i gather campden tablets are used to kill any wild yeast growing on the skin of the muscadine.
Couldnt i wash the muscadine's in scolding hot water to clean them instead of using campden?

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Old 08-27-2010, 02:52 AM   #4
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No, you really can't just wash off the wild yeast and bacteria, I'm afraid. There isn't any substitute for campden (which is also known as potassium metabisulfite). There are winemakers who don't use campden, though. They just sanitize, and hope that the yeast they pitch can outcompete any stray bacteria. Or, they do a "wild" ferment and allow it to ferment with whatever is on it. I don't recommend doing that, but I know that some do. In my opinion, you're more likely to have vinegar than wine without the campden tablets. They are available at every winemaking shop, and online.

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Old 09-02-2010, 12:49 AM   #5
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I started on the muscadine today. My grandma told me to boil them first, so i boiled for 20 min. or so and am currently waiting on them to cool.
\
After it cools im going to add my yeast.
Heres the question. Should I add just the yeast or add sugar & yeast together?

Several recipes say add only yeast then wait 4-5 days then add sugar...

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Old 09-04-2010, 04:01 PM   #6
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The way I do mine down here in Vacherie, LA is to add the yeast to the grapes and let it ferment out for 3-5 days. At that point I strain out the juice and use 1.5 - 2 gallons of juice, water to make 5 gallons and enough sugar to get my SG to 1.125 - 1.130. I use EC1118 yeast but my friend uses bread yeast in his and I can not tell any noticable difference in his wine and mine. The boiling will kill the wild yeast and bacteria. I would suggest using pectic enzyme if you have it.

Everyone loves the way mine comes out. It ends up being slightly sweet, which is the way everyone down here enjoys it.

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Old 09-05-2010, 02:40 AM   #7
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thanks for the info.
I have 2 gallons of juice and added 4lbs. of sugar along with the yeast.
Its been fermenting for 3 days now.
I smelled the gases coming out of the airlock and it smells pretty good already.
I also gave my jug a good 'swishing' around earlier to make sure the yeast is working throughout the juice.
I havent bought pectic enzyme yet. Ill add the enzyme and more sugar/water in 2 days, then take my first SG reading.

Without the help of you guys on this forum I wouldnt have made it this far.
Thanks again!

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Old 09-07-2010, 03:07 AM   #8
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seperated juice from pulp today.
came out with exactly 2 gallons of juice.
first SG reading was 1.070.
added 10lbs./2 gallons water and will check SG tom.

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Old 09-07-2010, 03:16 AM   #9
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Oh, and i added 1/2tbs of Sure-Jell fruit pectin.
its all i could find around here.

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Old 09-07-2010, 10:40 PM   #10
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Heefage, Good Luck in your new venture. I just finished picking some of our muscadines and I think I'm ready to start the process....

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