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.
|Fruit||2 bushels Muscadine grapes (didn’t have a scale big enough to weigh them)|
|Sulfite||5 tsp sodium metabisulfite|
|Pectic Enzyme||7 tsp|
|Yeast Nutrient||7 tsp|
|Yeast||Red Star Red Wine yeast|
|Crushed fruit, added sulfite, sugar, pectic enzyme, and nutrient.
Added sugar by the cup, stirring hard and checking hydrometer after each addition.
|No activity. Added Wyeast 3028 Pasteur Red Yeast to jump start it.||09/24/1996
|Jump start worked like a champ! Pressed fruit.||09/29/1996
|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.|