JuiceBar
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- Joined
- Mar 30, 2022
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I'm pretty new at brewing so forgive me if I'm ignorant
I brewed a half gallon of wine from muscadines I picked from a vineyard near me. I tasted it after secondary fermentation. It tasted.... fine. It wasn't too dry, not too sweet. It had a good alcohol content. It was missing flavor. It just tasted like sugar water with alcohol. I ate a few of the muscadines before crushing them, they were delicious. But that flavor didn't end up in my wine. Any ideas what I did wrong?
Here is what I did:
- I put 1.5 gallons of muscadine grapes in a pot. I gently heated them while crushing them. This gave me about 1/2 gallon of juice
- I poured the juice and about a quarter of the grape hulls into my fermenter
- I added 1 cup of sugar, some yeast nutrient, the yeast and sealed
- This bubbled for around 12 days. It tasted a bit dry so I added another 1/2 cup of sugar
- I left this for another week and racked it to a carboy
- I left it in secondary fermentation for 6 months before bottling
I brewed a half gallon of wine from muscadines I picked from a vineyard near me. I tasted it after secondary fermentation. It tasted.... fine. It wasn't too dry, not too sweet. It had a good alcohol content. It was missing flavor. It just tasted like sugar water with alcohol. I ate a few of the muscadines before crushing them, they were delicious. But that flavor didn't end up in my wine. Any ideas what I did wrong?
Here is what I did:
- I put 1.5 gallons of muscadine grapes in a pot. I gently heated them while crushing them. This gave me about 1/2 gallon of juice
- I poured the juice and about a quarter of the grape hulls into my fermenter
- I added 1 cup of sugar, some yeast nutrient, the yeast and sealed
- This bubbled for around 12 days. It tasted a bit dry so I added another 1/2 cup of sugar
- I left this for another week and racked it to a carboy
- I left it in secondary fermentation for 6 months before bottling