1996 Muscadine

December 2007 – Lorraine and I went to the Raleigh Farmer’s Market, and when I spotted muscadine grapes, I decided I should give that a try.

I went into this knowing that I was purchasing eating grapes, not wine grapes.

1996 Muscadine

Ingredients:

Fruit 2 bushels Muscadine grapes (didn’t have a scale big enough to weigh them)
Sulfite 5 tsp sodium metabisulfite
Sugar 12 cups
Pectic Enzyme 7 tsp
Yeast Nutrient 7 tsp
Yeast Red Star Red Wine yeast

Method:

Crushed fruit, added sulfite, sugar, pectic enzyme, and nutrient.

Added sugar by the cup, stirring hard and checking hydrometer after each addition.

09/21/1996
SG 1.076
Added yeast. 09/22/1996
SG 1.076
No activity. Added Wyeast 3028 Pasteur Red Yeast to jump start it. 09/24/1996
SG 1.076
Jump start worked like a champ! Pressed fruit. 09/29/1996
SG 1.004
Racked. 01/03/1996
SG 0.997
Racked. 01/13/1996
SG 0.997
Bottled. 03/08/1997
0.996

Notes:

Yield 30 bottles
Afterthoughts This wine was VERY sharp, painful to drink. In retrospect I should have sweetened it at least a bit. No plans to make it again — the fruit quality (bought at Raleigh Farmer’s Market) was low and it’s not a grape that to my taste, anyway.

Bryan

Long time wine and beer making ....