Making Bronze Muscadine Grape Wine with tasting

Рет қаралды 3,083

10 ай бұрын

Describes the initial steps in making one gallon of muscadine wine using bronze muscadine grapes.
Ingredients:
2 1/2 - 3 pounds of bronze muscadine grapes
4 cups of sugar
1 gallon of water
1/4 teaspoon Red Star Cote ds Blanc
1/2 teaspoon bread yeast
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 6-8 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Пікірлер: 18

@alexlarsen6413 10 ай бұрын

13.5%. That's nice! Given your starting gravity it means this went way below 1.000. Happens to me often and I know it can really mess up the back-sweetening, making you think you need more sweetness than you really do. Especially if you're only tasting very small portions while back-sweetening to taste. Technically this is so-called orange wine i.e. white wine made as if you were making your typical red - on the skins with plenty of skin contact, punching those grapes down and mixing them, which is what you had been doing for at least 3 days if I understood you correctly. It sure looks the part! 👍 Orange wines are quite in vogue these days. Anyhow, another great and timely video given that it's the grape season. I'm going grape picking literally tomorrow. Traveled from Denmark all the way to Italy just for that experience. By car. As a reward tho, I'm coming back with 50kg of Pinot Noir and 50kg of Sangiovese. Straight from Tuscany!!

@Chemist1076 10 ай бұрын

Cooked grape juice? Drinkable... high praise.

@vdoniel 10 ай бұрын

Those are Scuppernongs 😊 they are a money crop here in GA.

@VektrumSimulacrum 10 ай бұрын

I think I'm going to experiment with Red Crimson grapes and fortifying. The squeezed oranges I made into fortified wine turned out surprisingly good...only took a whole year to find out. Ha!

@beachreaper8138 10 ай бұрын

Nice job, I have watched most of your videos at least once. I know you don't do requests and as you say you have made a lot of wine but it might be nice if you could do a best wine (5) would be great. Just a thought, Thank you I have 6 gal of different wines ageing now. Carl

@mistermistere2197 10 ай бұрын

I know you said you love mead I am doing a sort of ground-breaking mead tactic now for my first mead thanks to your channel. I am using the 16oz of honey to ferment various fruits for jams (a couple a month) and saving the honey to eventually use in a mead. I am so excited about it and just thought I would share since it hasn't been done that I can find. The jam is fantastic and infused with great LAB bacterias. No luck using them as a starter for MLF though yet! Is it a melomel though if you are just doing honey fermentations with berries? I love the jams so far !

@GOzHARd901 10 ай бұрын

I have a question, wouldn't cutting the muscadines ang then macerating them in sugar be an easier way to release the juice from the flesh?

@ruddo1970 10 ай бұрын

No need for addition of tannins for grape wines? Is that something you only use for country wines perhaps? Always enjoy your presentation and am learning a lot from you! Thank you!

@DIYFermentation 10 ай бұрын

Personal taste.

@VektrumSimulacrum 10 ай бұрын

It also depends partly on how you process it. Stems and seeds have a ton of tannin so they're usually removed so wine isn't ruined by tannic bitterness. The grape skins will have tannins in it too.(skin contact with the must) From a home brewing standpoint adding tannin as an adjunct is more common to do when you're using concentrates, frozen juice or bottled juice since its likely tannin got stripped out in processing and packing.

@chrismullin2522 10 ай бұрын

Does the flavor of muscadines offset the difficulty of mashing them? (I have never tasted muscadine wine) The other fruit I have seen you use seem easier to deal with.