Brew-Dude
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- Jan 26, 2015
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Hello to all in the Brewing universe. In the past couple of days I've picked approximately 20 gallons of muscadine and scuppernong grapes. I have all necessary equipment and ingredients however I am lacking a sweet muscadine wine recipe. In doing my research I found that there were two methods that seem to be most popular. One being hand crushing or using some tool to crush the grapes to expose their innards. Or whatever they're called. In the second method I've seen involves pretty much the same thing with the addition of simmering the crushed grapes for a short period of time before adding them to the primary.
Also I've heard where some people press their grapes before they go into primary While others pressed their grapes after primary to get all of the juices out. Which method is best?
As I've never done a fresh grape wine before, I'm looking for some pointers or even a really solid recipe to get me going. Or at the very least shown another thread where this topic has come up. I'm looking at doing 2 5 gallon batches.
Thanks for your help!
Cheers
Also I've heard where some people press their grapes before they go into primary While others pressed their grapes after primary to get all of the juices out. Which method is best?
As I've never done a fresh grape wine before, I'm looking for some pointers or even a really solid recipe to get me going. Or at the very least shown another thread where this topic has come up. I'm looking at doing 2 5 gallon batches.
Thanks for your help!
Cheers