Recent content by JuiceBar

Thanks Coffee. Does this mean that I should leave a few inches of liquid at the bottom of the carboy when bottling?

The other day I realized I don't really know what is happening when wine ages. On a scientific level. Why does the flavor mature over time? Can anyone fill me in?

Why do you simmer the grapes?

They are very chewy. Not great for eating. But they do make a great jam. Thank you for the info. Freezing them sounds like the easiest solution.... if I can make room in my freezer. Good to know. Thank you!

😂 @bernardsmith Thank you so much for the information! Muscadines can be white or red. I'll be picking red. Sounds like I need to begin fermentation with the grape hulls for 2 weeks before pressing. Thank you!

I live in the American south and the muscadine grapes are about to ripen at a vineyard near me. I've really only had experience making wine from bottled or frozen juices. Do you have any tips for using fresh grapes? From the books I've read they suggest that you crush the grapes, squeeze the...

Thank you Drewch I tried adding some acid to a sample. This made my tongue numb it was so acidic. I tried adding some sugar to another sample. This helped a bit, but still didn't bring out the grape flavor. It seems I can't salvage it. I may just turn it into sangria 😁. Next time I'll do Jack...

Thank you TkmLinus. I am curious. That recipe calls for a lot of additional water and sugar. Wouldn't that dull the muscadine flavor?

Thank you ncbrewer! I'll experiment at bit so see if I can fix my futures batches

I'm pretty new at brewing so forgive me if I'm ignorant I brewed a half gallon of wine from muscadines I picked from a vineyard near me. I tasted it after secondary fermentation. It tasted.... fine. It wasn't too dry, not too sweet. It had a good alcohol content. It was missing flavor. It just...