Best Way to Prepare Scuppernongs

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RagnarTheRed

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I have a recipe in mind but need to know the best way to prepare Scuppernongs for a primary ferment.
 

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I would soak them in a metabisulfite solution (campden tabs, 1/gal) for 10-15 mins. Then dry, freeze them, thaw and add to primary/2ndary like other fruit.
 
Back in the last millennium, when my mom made Scuppernong wine, she squeezed the pulp out of the hulls into a bowl, and when the bowl was full strained the pulp through a stout cloth (a cotton flour sack), then wrung out the sack like wringing water out of wet clothes. Hopefully someone knows a better way by now! I guess if you wanted you could leave the pulp in the fermentor, but the pulp definitely needs to be separated from the hulls.
 
TIL: Scuppernongs at a grape thats native to the southern United States and I’ve never heard of them before.
 
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