brewskiez
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- Oct 12, 2016
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I've recently been brewing all grain batches of brew got about 15 batches under my belt since last October now with some fundamental knowledge of the process I'm coming upon my first muscadine season. I live along the texas coast and specifically very close to the Colorado river in texas which is completely covered with muscadine's. I would like to make some wine since I have unlimited fruit at my disposal. I have looked up some videos on youtube and they range from overly simple to fairly involved. One guy smashes the fruit heats to near boling adds sugar and water then pitches yeast when cool enough. Another guy puts campden tablests in lets that sit 12 hours then puts pectin and sorbate or yeast nutrient lets that sit 12 hours then pitches yeast. Then after a few days takes a drill and basically oxygenates it by mixing saying hes getting all the excess co2 out and that this step is crucial. 1. In beer making oxygenation is bad is this necessary for wine and also is all the additives necessary. If anyone has a link or a typed out step process I would sure like to have it season is approaching soon.