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Old 08-12-2008, 07:37 PM   #11
Pogo
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toddrod -

If you have yet to add the sugar, then THAT is the OG!!!

I can't imagine where it would end up after adding 15 pounds of sugar!

This is VERY high! 1.132 equals a Brix of over 31!

Ripe grapes are considered ideal at a Brix of 22, which = 1.0982.

There must be something else at play here, the acid I guess, to yield such numbers.

Are you fermenting with all of the skins and pulp in the fermenter, too?

I need to study this further.

Pogo

 
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Old 08-12-2008, 08:12 PM   #12
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To clarify = That SG is after fermenting the juice, pulp and skins by themselves for 3 days. I then pressed and strained the juice. Took 1.5 gal of juice and then added the sugar and water. Then I took the gravity reading. Sorry for the confusion.

 
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Old 08-17-2008, 01:41 AM   #13
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Quote:
Originally Posted by toddrod View Post
One thing I noticed is that I sure need some pectic enzyme in this stuff. The top od my fermenters look like they have some sort of a jelly layer on top.
I've never used muscadine, but I had a batch of wine with a lactic bacteria infection once; it looked like sort of jelly-like too. You might want to check for that by swirling & looking for "oily" or "ropy/stringy" bits. I've seen test kits for this in a catalog, but never used one. Just thought I'd mention that as a "just in case" type of thing. Hope your wine isn't infected. Regards, GF.

 
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Old 11-04-2008, 05:02 AM   #14
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I racked my muscadine wine into another carboy today. It is some good tasting stuff but is still somewhat sweet. I do believe that I will need to add some acid to it as there is very little bite on the tongue.

What would be better. Adding grape tannin or acid blend. I will be getting some acid test strips from work today to check ph.

I also plan on adding some oak chips and letting it age.

 
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Old 11-04-2008, 02:29 PM   #15
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Quote:
Originally Posted by toddrod View Post
I racked my muscadine wine into another carboy today. It is some good tasting stuff but is still somewhat sweet. I do believe that I will need to add some acid to it as there is very little bite on the tongue.

What would be better. Adding grape tannin or acid blend. I will be getting some acid test strips from work today to check ph.

I also plan on adding some oak chips and letting it age.
I don't think tannin and acid blend should be either/or. You may need both. I'd take out a sample, and add the acid blend to see how it improved it. Also, if it's sweet, maybe it's not done fermenting and if the SG drops, you may have too much acid. So, check the SG first to see if it's finished or if it may be stuck.
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Old 11-10-2008, 04:19 AM   #16
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I did a little playing around with a little of the wine today. I added some acid blend and tannin. It did make a big difference in the taste of the wine. I ended up adding 1/2 tsp of tannin and 1 tsp of acid blend to one of my 3 gallon secondary and will leave it sit for a while and recheck. I do not want to go overboard.

 
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Old 08-26-2009, 09:27 PM   #17
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Just a revist to my topic. It has been a yr since the first batch. Final ABV% came out to 10% on this batch using Montrachet wine yeast. Was hoping for a little more ABV but the flavor is great but it is a little sweeter than I like. I made a second batch using Champagne yeast and the ABV came out to 12%. Added acid blend and grape tannin to both batches. The second batch definitely is better tasting than the first batch. I think this yr I will go with 2 gal of juice for the recipe.

 
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Old 08-29-2009, 04:04 AM   #18
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and how much you'd like to reduce it. I've used calcium carbonate to reduce acid in grape wine

 
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Old 08-29-2009, 06:14 AM   #19
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I do not know if it is just me, but I do not find my homegrown Ison and Darlene variety of muscadines have alot of acid as compared to the wild growing varieties. That is why I added acid blend to my batches, but then again, I only used 1.5 gallons of juice to a 5 gallon batch.

 
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Old 09-03-2009, 08:59 PM   #20
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You can freeze grapes as well, make more batches as your equipment frees up.
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