I bottled this batch up today and I am not impressed with flavor profile I got with the D47 yeast. I much prefer my previous batch with EC118 yeast. It gave a much smoother flavor profile similar to a Sauvignon Blanc.
Whether I am making red or white muscadine wine I only ferment on the skins for 3 days. That is what works for me. No, your yeast will not take off again once you add in the additional water and sugar as your yeast are still actively fermenting anyway. I add the bentonite and yeast nutrient once I have added everything in the carboy to continue the 1st stage of fermentation.
Everything has been going great...I don't know if your on Facebook but I've got videos of all my current progress on there. I've been having trouble posting on YouTube. You said you fermented for 3 days on juice and skins...how do you know your ready to rack to glass? Won't our yeast take off again when we dilute our juice with sugar water in the carboys? When do you put in your bentonite and yeast nutrient?
It is better if you can adjust the ph before fermentation but I routinely adjust after fermentation. It all works out. For the yeast, once the grapes are crushed you should add the Potassium metasulfite and let sit for the 24 hours and then add your yeast.
I crush mine by hand but I also use this big metal stomper, normally used to compact soil, to crush them. Put the grapes in a container and then just hit them with the stomper.
The amount of sugar will depend on the SG of your juice. Use you hydrometer to help you adjust it.. It only took me 20 lbs of grapes to get my 2.75 gallons of juice
What you are seeing in the beginning of the video is the crushed grapes, the juice and enough sugar to get the juice to SG 1.10. All of this is intially fermented in a big rubbermaid container.
It cut me off : /. 1.) what's initial fermentation storage do you recommend for 90-100 lbs. of grapes ( I already have the 2 7gallon buckets)? 2.) how much sugar do you think I'll need? 3.) what's the best way to crush these grapes?
It truly is...which brings me to some questions. I didn't really get a good look at the initial fermentation storage you used. I'm having a hard time figuring how I'm going to do this. I have two 7 gallon buckets with airlocks for for initial fermentation and two 6.5 gallon carboys for when I rack it over. I plan to use your recipe but just up the volume. 2.75 gals. of juice to 3.75 gals. Of sugar water. I plan to buy 90 lbs. Of muscadines so 1.) what initial fermenting storage do you reco
Thanks for the complement. I really did this video because there was only one other decent muscadine wine making video on youtube and I knew there was alot of people wanting this information.
I can't tell you how much I appreciate you taking the time to document, video, and post this recipe. I've followed your thread online and it's great to have all this info from years of you perfecting this recipe as a resource. This is my first venture in wine making and I plan to post the process as I go along. I start crushing grapes this weekend. Thanks again!
Hey man, it's Cody from x-ray. Just wanted to compliment you on the vid. Keep it up bro!
factor6962003 1 week ago
Much better flavor today. I guess some of what I was tasting was some of the sulfur.
toddrodrigue 1 month ago
I bottled this batch up today and I am not impressed with flavor profile I got with the D47 yeast. I much prefer my previous batch with EC118 yeast. It gave a much smoother flavor profile similar to a Sauvignon Blanc.
toddrodrigue 1 month ago
Thank you again!
conwaykid17 4 months ago
Whether I am making red or white muscadine wine I only ferment on the skins for 3 days. That is what works for me. No, your yeast will not take off again once you add in the additional water and sugar as your yeast are still actively fermenting anyway. I add the bentonite and yeast nutrient once I have added everything in the carboy to continue the 1st stage of fermentation.
toddrodrigue 4 months ago
Everything has been going great...I don't know if your on Facebook but I've got videos of all my current progress on there. I've been having trouble posting on YouTube. You said you fermented for 3 days on juice and skins...how do you know your ready to rack to glass? Won't our yeast take off again when we dilute our juice with sugar water in the carboys? When do you put in your bentonite and yeast nutrient?
conwaykid17 4 months ago
It is better if you can adjust the ph before fermentation but I routinely adjust after fermentation. It all works out. For the yeast, once the grapes are crushed you should add the Potassium metasulfite and let sit for the 24 hours and then add your yeast.
toddrodrigue 4 months ago
Okay...got the three packets. How would you recommend that I add it. Can I adjust my ph after initial fermentation? I dont have a titration kit yet.
conwaykid17 4 months ago
I am using D47 on this one. Nothing wrong with Montrachet and I would use 2-3 packs for the 13 gallons.
toddrodrigue 4 months ago
Do you recommend a better yeast than Montrachet?...if I'm making 13 gallons do I use three packets?
conwaykid17 4 months ago
Thank ya sir
conwaykid17 4 months ago
I crush mine by hand but I also use this big metal stomper, normally used to compact soil, to crush them. Put the grapes in a container and then just hit them with the stomper.
toddrodrigue 4 months ago
The amount of sugar will depend on the SG of your juice. Use you hydrometer to help you adjust it.. It only took me 20 lbs of grapes to get my 2.75 gallons of juice
toddrodrigue 4 months ago
What you are seeing in the beginning of the video is the crushed grapes, the juice and enough sugar to get the juice to SG 1.10. All of this is intially fermented in a big rubbermaid container.
toddrodrigue 4 months ago
It cut me off : /. 1.) what's initial fermentation storage do you recommend for 90-100 lbs. of grapes ( I already have the 2 7gallon buckets)? 2.) how much sugar do you think I'll need? 3.) what's the best way to crush these grapes?
conwaykid17 4 months ago
It truly is...which brings me to some questions. I didn't really get a good look at the initial fermentation storage you used. I'm having a hard time figuring how I'm going to do this. I have two 7 gallon buckets with airlocks for for initial fermentation and two 6.5 gallon carboys for when I rack it over. I plan to use your recipe but just up the volume. 2.75 gals. of juice to 3.75 gals. Of sugar water. I plan to buy 90 lbs. Of muscadines so 1.) what initial fermenting storage do you reco
conwaykid17 4 months ago
Thanks for the complement. I really did this video because there was only one other decent muscadine wine making video on youtube and I knew there was alot of people wanting this information.
toddrodrigue 4 months ago
I can't tell you how much I appreciate you taking the time to document, video, and post this recipe. I've followed your thread online and it's great to have all this info from years of you perfecting this recipe as a resource. This is my first venture in wine making and I plan to post the process as I go along. I start crushing grapes this weekend. Thanks again!
conwaykid17 4 months ago