What to do with 5 gallons of water/muscadine wine?

[bamajo]

I used about 60 lbs of red muscadines to make 5 gallons of wine. It is still in a carboy. Just from tasting it last racking it does not have a strong flavor and seems "watery". It is dry and the SG was 1.1. Any suggestions on what I could do to it before I get it ready to bottle to give it more flavor? If not we will just use it as hot summer drink or mix for sangria.

 

[jonereb]

No one will accuse me of being a wine expert -- so with that caveat out of the way, here's my opinion. 60 lbs of muscadines per 5 gallons is not a bad ratio. I've used less and got a thin wine -- yet it still tasted good after 2 years of aging. I recommend being patient. Are you using red or bronze muscadines? I used red.

 

[TurnipGreen]

Wrong post

 

[homebrewer_99]

Like beer, if it's too "watery" add 3 oz of Malto Dextrin (made into a slurry) to beef up the body.

 

[bamajo]

Thanks for the information! I used red muscadines. I left the skins in the primary for about 10 days hoping to get some good color. I tried pressing using a mesh bag. Maybe I missed out on extracting more color by not using a press. I will have to add that to things to buy for next year. In the carboy it looks deep red but is much lighter once it is poured into a glass. I may bottle 2-3 gallons for aging and use the rest to try and blend it with something.

 

[jonereb]

My wine also looked nice and red in the carboy, but more pale in a wine glass. I haven't tried leaving skins in for more color. I use the mesh bag approach like you -- squeeze and then toss the skins and pulp when I go to secondary. I'm hopeful that my 2016 and 2017 wine will look and taste good after proper aging.