doctorgonzo79
Well-Known Member
Here goes something,
My dad has lots of muscadines growing in his yard and we are looking to make 6 gallons of wine from them.
here is the recipe i will be using
1. five gallons of grapes, squished without removing skins.
2. 5 pounds table sugar boiled into a simple syrup. will adjust to get an OG of 1.110 or so. (Suggestions)
3. H2O added to get 6 gallons.
4. put in a 6.5 gallon bucket primary (my beer primary)
add 6 campden tabs rest 24 hours.
5. pitch 4 packs of Lalvin 71B-1122 Yeast and ferment under cheesecloth.
Adding wyeast nutrient for wine.
6. after a five day primary stage i will strain and rack into a 6 gal glass carboy; top off and proceed to age under an airlock until it looks and taste like wine.
I am debating on adjusting the pH but don't really have a clear idea of what range to shoot for. I know muscadines are pretty acidic.
Any glaring issues with this or suggestions?
My dad has lots of muscadines growing in his yard and we are looking to make 6 gallons of wine from them.
here is the recipe i will be using
1. five gallons of grapes, squished without removing skins.
2. 5 pounds table sugar boiled into a simple syrup. will adjust to get an OG of 1.110 or so. (Suggestions)
3. H2O added to get 6 gallons.
4. put in a 6.5 gallon bucket primary (my beer primary)
add 6 campden tabs rest 24 hours.
5. pitch 4 packs of Lalvin 71B-1122 Yeast and ferment under cheesecloth.
Adding wyeast nutrient for wine.
6. after a five day primary stage i will strain and rack into a 6 gal glass carboy; top off and proceed to age under an airlock until it looks and taste like wine.
I am debating on adjusting the pH but don't really have a clear idea of what range to shoot for. I know muscadines are pretty acidic.
Any glaring issues with this or suggestions?