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Old 08-23-2012, 03:53 PM   #1
Feb 2012
yorkville, Ga
Posts: 51
Liked 1 Times on 1 Posts

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?

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Old 08-23-2012, 10:38 PM   #2
Aug 2012
Posts: 34
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Less yeast,
The yeast will multiply as it eats the sugar.

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Old 08-23-2012, 10:46 PM   #3
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts

Originally Posted by McGee3 View Post
Less yeast,
The yeast will multiply as it eats the sugar.
Yes. If you are concerned with the yeast starting then do a starter instead.

2 cups water
1/2 cup honey
1/4tsp of your nutrients.
1 pack of yeast
Cover with cheese cloth and 2 hours later pitch the starter.

Honey is acidic so this will help acclimate to your must too. Also think about using some pectic enzyme to help extract your juices from the grapes.
A painting says a thousand words. But a painting while on good mead just looks funny!

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