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Old 03-02-2009, 02:50 AM   #11
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Does anyone happen to know what the SG is of vine rippened (those which are mature, and have dropped to the ground) muscadines and/or scuppernongs?

Just the juice itself...before it has been diluted with water and/or boosted with sugar, or anything else!

Pogo

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Old 03-02-2009, 03:24 AM   #12
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Went out in the woods and picked them, a real good crop this year

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Old 03-03-2009, 12:46 AM   #13
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I racked it on 2/10, do I need to go ahead and put the campden tablets in or wait until i rack it again?

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Old 03-03-2009, 01:19 AM   #14
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I am in S texas and never seen a wild grape crop until after middle of may actually usualy not ripe till middle of june. Muscadine in May/June Mustang grapes in June/July. How do you get them so early?

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Old 03-03-2009, 01:43 AM   #15
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I got these around september, just put them in the frezzer until i was ready to make may mash

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Old 03-12-2009, 12:53 AM   #16
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Should I add the sulfites now or the next time I rack it?

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Old 03-12-2009, 01:08 AM   #17
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Quote:
Originally Posted by Rhino View Post
Should I add the sulfites now or the next time I rack it?
You can probably wait until you rack it, unless you think it really needs it now. I usually add one campden tablet per gallon at the making of the must, and then at every other racking. I don't have an SO2 meter, so that's my "guestimation" of trying to keep the wine at approx 50 ppm.
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Old 03-12-2009, 02:24 AM   #18
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i'd like to know how your recipe turns out... although it looks like it's gonna be a while... some friends of my parents own old south winery in natchez mississippi and muscidine wine is there specialty. i'll see if i can get more info for u.


this bottles been aging for about 6 years so far... i'm shooting for 10.
its really the only kind of wine i will drink.. kindof an acquired taste for most tho

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Old 03-12-2009, 02:44 AM   #19
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Ok Thanks alot

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