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Old 10-02-2010, 02:18 AM   #21
Oct 2010
baton rouge
Posts: 29

I cant wait till the wild vines flower near my house.

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Old 12-14-2010, 03:38 AM   #22
Oct 2009
Posts: 391
Liked 7 Times on 6 Posts

Todd, your experiences with the new improved cultivated Muscadines mirror mine.....

The old recipes used wild grapes that were massively sour with a brix of 15 or 16..... They also have a very intense "Musky" flavor....

The new Ison's varieties produce grapes that will easily run 22 - 23 brix... Higher if you let them sit on the vine until they shrivel a bit.... and the flavor doesn't have much of the funky musky weirdness of the really old fashioned grapes.....

I tested my batches last year - The reds Acid came out spot on without any water..... The straight Bronze was actually on the low side on acid - I ended up blending it with the Red to bring it up into the right range....

Sampled it this year during bottling... Quite good and without the weird funk that Muscadine wine sometimes has....


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Old 12-14-2010, 04:13 AM   #23
May 2008
Posts: 233
Liked 4 Times on 4 Posts

A winery owner told me my white muscadine wine, to him, reminds him of a very good Sauvignon Blanc with a mellow pleasing muscadine flavor.

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Old 02-18-2011, 02:05 PM   #24
Feb 2011
Valdosta, GA
Posts: 1

I leave mine on the skins for a little longer than that recipe calls for..I also add sweetner after all fermentation is done at about 2 pounds per 10 gallons as it is usually dry without it and most people prefer the muscadine wine to be sweeter.

I use Montrchet yeast. This wine is a deep burgandy color and very pleasant... the acid seems right each time I make it.

I use grapes I picked myself from the family farm here in Georgia. I usually use a mix of scuppernogs and muscadines (about 25% are white grapes the rest I use the dark purple/ black ones)

I ALWAYS freeze my grapes before crushing. I will pick approxiamtely 20 gallons of grapes. theya ll go into the freezer for atleast a week .. then I pull out enough for a batch or two.. and leave the rest in the freezer for 6 months when grapes aren't in season and pull them out.

The freezer helps to break down the inside cell structure of the tough muscadine. This really helps me to juice them.

I always use yeast nutrient and a spoonful of acid blend along with my grapes. 20% is water rest is juice.

The wine really mellows out after a year but at two years it is as fine of a wine as can be had. It looses some of it boldness and unique flavor but picks up some other more complex flavors.

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Old 10-08-2012, 02:56 AM   #25
Oct 2012
Terrell, TX
Posts: 1

I made wine from wild muscadine grapes growing in a state park. The wine had a tangy taste that my wife really liked. I asked her what type of wine kit she would like me to use for my next wine and she said muscadine over a cabernet, ice wine or zinfadel. I add to add sugar to my harvested muscadine grapes but did not adjust the pH. Perhaps they were picked early before the sugar content was high and before the pH was higher. I probably wont be able to reproduce what she liked unless I harvest more wild muscadine grapes in Texas. I was looking for a muscadine wine kit because in Texas the harvest for wild muscadine grapes has already passed for this year. Anyone know where I could find such a kit

Now a complaint: I entered my date of birth and was insulted with an add on this site with a picture of some very busty and sexy women around the age of 50 with the the following statement: " We don't like older men. Come join us". Is that what my date of birth was used for? To be insulted by an add for old desperate unmarried men?

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Old 09-19-2016, 06:39 PM   #26
Sep 2016
Posts: 1

Hello I also live in Louisiana and if u would like to donate muscadine
I am trying my first batch now but taste bitter can contact me at Bkhurd46@gmail.com

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