- Sep 10, 2014
- Reaction score
My red muscadine wine is okay, but I'd like it richer, fuller. I'm using Noble and Black Jumbo varieties. I add no water to the process, and go thru typical fermentation using Cotes des Blanc yeast achieving 11% to 13% ABV from year to year. I also bulk age for one year, bottle the wine and age another year -- so two years aging total. I don't pay attention to pH, but I do check acid content, which is usually 6.5. When racking, I back-fill with pure cherry juice -- I like how it smooths the flavor. What can I do to get a richer, fuller wine? Right now, it looks and feels a little watered down, but it isn't.