Making Wine From Cider
- Thread starter Dejay2
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What is the other 40% of the cider?
summersolstice
Well-Known Member
I'm guessing the other 40% is water. You might try adding some Welch's concentrate - red or white, depending upon the cider. I've had both red and white Muscadine wines, some sweeter than others.
If it's water, that's fine. I was wondering if there is anything in there like high fructose corn syrup or sorbate (a preservative).
That should ferment alright. I'd check the SG as is, and then probably cut it with some welch's, as mentioned. I wouldn't not add any acid blend until after it's done fermenting, then add to taste, since there's a lready acid in there.
I'd ferment it alone, and taste it, then maybe mix it with Welch's if needed. A well made muscadine wine can be very good.
Jack Keller has recipes from muscadine grapes- you have basically already just done the first steps (juicing the grapes) so I'd go with one of those recipes. http://winemaking.jackkeller.net/reques15.asp
You probably don't have to adjust the acid at all- that's been done for you when the manufacturer diluted the juice. You also don't need to add 2.5 pounds of sugar- that would be too much, if your SG is already 1.070.
I'd bring the SG to 1.090-1.100 as indicated in the recipes. That would be approx. 1/2 pound sugar, I think.
You probably don't have to adjust the acid at all- that's been done for you when the manufacturer diluted the juice. You also don't need to add 2.5 pounds of sugar- that would be too much, if your SG is already 1.070.
I'd bring the SG to 1.090-1.100 as indicated in the recipes. That would be approx. 1/2 pound sugar, I think.
One other thing before I go. Jack Keller recipe uses Motrachet yeast. I have Red Star Premier Cuv'ee, which is what I use in most of my wines. Is that not, six of one and half dozen of an other? I have the othe additives, Yeast Nutrient, Pectic Enzym, and Camden tabs, mentioned in the recipe. Thank again
Sure, that would be fine. I use montrachet more often in fruit wines (it's supposed to leave more bouquet and complexity, especially with rhubarb wine) but with muscadine cider, that wouldn't be an issue at all.
