Thanks for your helpful vid. I do have a couple of questions. The vid says raise the liquid level in the fermenter to 5 gal. Then you remove the pulp bag extracting as much juice as possible. I end up with about 4 3/4 gallons of wine. When I rack back into a 5 gal carboy, it doesn't fill it up. It's at the level of giving plenty of head room for fermentation. Question is, do I add water to get the liquid level to where it's supposed to be? Or should I start with 6 gals instead of 5?
Thanks for your helpful vid. I do have a couple of questions. The vid says raise the liquid level in the fermenter to 5 gal. Then you remove the pulp bag extracting as much juice as possible. I end up with about 4 3/4 gallons of wine. When I rack back into a 5 gal carboy, it doesn't fill it up. It's at the level of giving plenty of head room for fermentation. Question is, do I add water to get the liquid level to where it's supposed to be? Or should I start with 6 gals instead of 5?
do you need amonia to make crystal meth.. I was fucked around and now these
people are feeding it into the paint i use for work(CRIMINAL ORGANIZATIONS) It is a new product they tell us. if one is being framed does that get into your system and is that another way for you to take the fall for something.. because the amonia is in your system?
hey good video, ive got 6 muscadine vines that i will be harvesting grapes from for the first time this year... 3 noble, and 3 carlos. i cant wait... i wish i had a press... they are so expensive, im gonna try and make one i guess, with a bottle jack as the mechanism...
This was a well done video and very informative. The only thing I would have done different would be to throw away the strainer bag and use a wine press at the end to get out all that valuable juice. When topping off the carboy after each racking, I'd suggest using wine or juice but not water. I bet that is some mighty fine tasting hootch. Great job Mr. James.
Would you leave the skins and pulp on the must for a bronze skinned wine? Would doing this discolor it any? I'm getting ready to make a batch of Scuppernong/Higgins and I'm going to follow your recipe and directions.
Anybody who makes wine knows that your sugar should go in before the yeast, so the yeast will have something to react with besides the fruit sugar. It makes a much smoother final result wine!!
Did you misconstrue the yeast nutrient as being the yeast? I believe if you watch again you will note the sugar was disssolved in hot water and added to the must. The SG adjusted as needed prior to the yeast being added.
WELL I ALREASDY FROZE them i dont know if that matters but there purple just a little broze just at the very tip were the are growing from vine like there not green or nothing just a little bit like at the top just didint know if that made a differance if so can i take thme out of freezer and set them out to ripin the rest of the way?
If they are already frozen then they will not ripen any further. Not sure how many you have but you could ue those to make jelly and get more for making your wine.
hey i had a question im looking to make my first batch i picked some off of vine some are a little greenish towards the top of mus but is this ok or do they have to be all the way black or purple? o by the way i love this video i am using your way by making my first batch thanks!
You want to make sure they are all fully ripened before making wine wit them. I would seperate those you have already picked that are not ripe and lay them out on a sheet or other cloth and let them finish ripening.
There is no need to drive out the CO2-it will gas off naturally during the rackings. Doing this can actually increase oxidation of the wine, negatively affecting taste.
Why is it important for you to top off the carboy to within 2 inches of the airlock after you rack? Also, would it be ok to proportion your ingredients for 6 gal. initially, put the extra gallon aside and use it to top off the carboy after racking?
I mixed a lot of purple and gold for my 3 gallon batch. Right now it's a nice light purple color. I've made a lot of wine but this is my first batch of muscadine.
It's all a matter of personal preference Bene.Sounds like you did some blending of Muscadines and Scuppernongs which is perfectly fine..I have tried some myself but prefer just sing the Muscadines alone.
If your asking about using grape juice to top off with, yes, that would be aceptable as long as you dont use too much then it would only possibly change the flavor of your wine. A cup or two would be fine though
in your recipe you say to use sanitizer to fill you carboy to the proper level to use the air lock is this correct if so what kind of sanitizer is used
What I was saying is to fill your airlock to the proper level with a sanitizing agent. I use Pottasium or sodium metabisulphite as a sanitizer. You can also use something like vodka or everclear in your airlock.
I just added the 6 tsp. of yeast nutrient and 6 tsp. of pectic enzyme to my must. I must admit that I took 3 separate acid tests and the average of those showed that I was .42% tartaric, 2.7 ppt. sulfuric. It really surprised me because this is opposite of what the recipe calls for here and at EC Kraus. I may have messed it up, but I had to go with the results of the 3 tests that I did. So I added an ounce of acid blend to my must as opposed to the calcium carbonate. I used Hunt muscadine...
stormtrooper...sorry but I just now read your questions. The color will return to your wine during fermentation. As for the water,Do not use distilled water. Your wine needs the minerals in the water. If you have good tap water then it is fine to use.
I've just processed 30 lbs. of Hunt muscadines. When I added the 5 campden tablets, it changed the color of the must to more of a "brown" color...will this continue or will it work out?
Great recipe. I just finished my first batch of muscadime wine and it turned out very, very well. I am now making a second batch. Thanks for providing such a good recipe and instructions.
Also, simmering the fruit is great for breaking down the flesh and makes extracting the juice very effective.
Hi! I am making muscadine wine from some wonderful wild berries from the banks of my land on the Mississippi side of the River. Toward the end of the slide show, you say "after racking be sure to keep wine topped up to within 1-2 inches from top"... do you top it off with simple purified water, sugar water, muscadine juice, or what? Also, I have no access to brewer store, can I just use camden tablets and simple bread yeast? Thanks again for the great video!
The optimum is to use a like kind of wine to top up with or at least one close to what you are making. I try to avoid using water as it only dilutes the wine.
You can use bread yeast but not sure what the outome will be as I have never for making wine. I may have to try a gallon batch myself and see how it tuns out.
I have some brianna grapes,and bought a 35 dollar kit with equipment and chamicals..but the instructions were slim to none, and slim left town..this video is the best I found for a first timer like me, yet:)
Its a weird video, ;) but i understood every step and im starting the process, it sure looks good all cleared at the end, i didnt get at first why you used the ziplocs, now i know its so you dont have to filter out the pulp, anyway it was nice finding you wjjames!
I have watched your video over and over and get something new out of it every time. Thanx for all your contributions and posts. It's fun to have you and others there for all of us newbies. Thanx again. rrawhide
lookin' forward to the next one - in about 2 weeks, my friend from Deparo Vineyard is giving me 8 gallons of syrah and 8 gallons of merlot. (imperial carboys) and I sure will be needing help - help - help...... I am waiting until after fermentation and balancing - so don't know just what I will need to do. later.
need to put a rubber cover over your must your get a better control
Mr1963chevy 4 months ago
Absolutely the best wine making video on here!
shooting4fun 5 months ago
great job.
Mickeym1a2n3 6 months ago
Thanks for your helpful vid. I do have a couple of questions. The vid says raise the liquid level in the fermenter to 5 gal. Then you remove the pulp bag extracting as much juice as possible. I end up with about 4 3/4 gallons of wine. When I rack back into a 5 gal carboy, it doesn't fill it up. It's at the level of giving plenty of head room for fermentation. Question is, do I add water to get the liquid level to where it's supposed to be? Or should I start with 6 gals instead of 5?
customkitt1 1 year ago
@customkitt1
You actually want 5 gallon liquid and then add the fruit bag
walterwho 1 year ago
Thanks for your helpful vid. I do have a couple of questions. The vid says raise the liquid level in the fermenter to 5 gal. Then you remove the pulp bag extracting as much juice as possible. I end up with about 4 3/4 gallons of wine. When I rack back into a 5 gal carboy, it doesn't fill it up. It's at the level of giving plenty of head room for fermentation. Question is, do I add water to get the liquid level to where it's supposed to be? Or should I start with 6 gals instead of 5?
customkitt1 1 year ago
30 pounds! we have ten acres, and we got a big bowl full. Growing wild. Hmm. where to get more grapes?
digdugdiggy 1 year ago
WWaldo iis right here.Alive and still kickin
walterwho 1 year ago
Where's Waldo?
H0U5T0N3TX 1 year ago
This has been flagged as spam show
do you need amonia to make crystal meth.. I was fucked around and now these
people are feeding it into the paint i use for work(CRIMINAL ORGANIZATIONS) It is a new product they tell us. if one is being framed does that get into your system and is that another way for you to take the fall for something.. because the amonia is in your system?
i know they pay peple off.
eagletalons2007 1 year ago
hey good video, ive got 6 muscadine vines that i will be harvesting grapes from for the first time this year... 3 noble, and 3 carlos. i cant wait... i wish i had a press... they are so expensive, im gonna try and make one i guess, with a bottle jack as the mechanism...
Weaselnest 1 year ago
Cool. If you like Muscadine Wine, watch the video for "Muscadine Wine" by Ken Will Morton on Youtube!
michelleroche 2 years ago
Nice video.
About washing the muscadines before squeezin, do you just rinse them well with plain water, or is there some sanitization that needs to occur?
slongholio 2 years ago
Jusr give them a good washing in plain water
walterwho 2 years ago
This was a well done video and very informative. The only thing I would have done different would be to throw away the strainer bag and use a wine press at the end to get out all that valuable juice. When topping off the carboy after each racking, I'd suggest using wine or juice but not water. I bet that is some mighty fine tasting hootch. Great job Mr. James.
martiwf0 2 years ago
Thanks.....Wish I had a press. Maybe some day !!!
I always try to top off with a like or similiar wine too. Appreciate the input.
walterwho 2 years ago
Would you leave the skins and pulp on the must for a bronze skinned wine? Would doing this discolor it any? I'm getting ready to make a batch of Scuppernong/Higgins and I'm going to follow your recipe and directions.
stormtrooper68 2 years ago
Yeah, that's a good one. Ison's nursery is good, too.
stormtrooper68 2 years ago
Anybody who makes wine knows that your sugar should go in before the yeast, so the yeast will have something to react with besides the fruit sugar. It makes a much smoother final result wine!!
crisisinternational 2 years ago
Did you misconstrue the yeast nutrient as being the yeast? I believe if you watch again you will note the sugar was disssolved in hot water and added to the must. The SG adjusted as needed prior to the yeast being added.
walterwho 2 years ago
Walterwho, what variety/varieties do you use? I have Noble, Higgins, Hunt, Carlos, Scuppernong, and Tara.
stormtrooper68 2 years ago
I prefer the ison
walterwho 2 years ago
WELL I ALREASDY FROZE them i dont know if that matters but there purple just a little broze just at the very tip were the are growing from vine like there not green or nothing just a little bit like at the top just didint know if that made a differance if so can i take thme out of freezer and set them out to ripin the rest of the way?
fraiserboy 2 years ago
If they are already frozen then they will not ripen any further. Not sure how many you have but you could ue those to make jelly and get more for making your wine.
walterwho 2 years ago
hey i had a question im looking to make my first batch i picked some off of vine some are a little greenish towards the top of mus but is this ok or do they have to be all the way black or purple? o by the way i love this video i am using your way by making my first batch thanks!
fraiserboy 2 years ago
You want to make sure they are all fully ripened before making wine wit them. I would seperate those you have already picked that are not ripe and lay them out on a sheet or other cloth and let them finish ripening.
walterwho 2 years ago
There is no need to drive out the CO2-it will gas off naturally during the rackings. Doing this can actually increase oxidation of the wine, negatively affecting taste.
Fermentormentor
Spygerman 3 years ago
Mr Walter,
Why is it important for you to top off the carboy to within 2 inches of the airlock after you rack? Also, would it be ok to proportion your ingredients for 6 gal. initially, put the extra gallon aside and use it to top off the carboy after racking?
The instructions are great by the way!!
taknoverflows 3 years ago
You want to keep it topped up to protect the wine from oxidation and yes it is a great idea to have extra for topping up. I do this myself
walterwho 2 years ago
it's not vinter, it is vintner !
stonerj0e 3 years ago
Well here in Arkansas we are Hillbillies and not all that refined yet. We only make country wines so we are just "vinters" LOL
walterwho 3 years ago 3
Mr. James,
Does the color of the muscadines not matter?
I mixed a lot of purple and gold for my 3 gallon batch. Right now it's a nice light purple color. I've made a lot of wine but this is my first batch of muscadine.
Thanks,
Bene
Dbene 3 years ago
It's all a matter of personal preference Bene.Sounds like you did some blending of Muscadines and Scuppernongs which is perfectly fine..I have tried some myself but prefer just sing the Muscadines alone.
walterwho 3 years ago
awesome..sir, just a query can i use a Can grape juice instead? is it ok? coz, i just want 2 try it in a small quantity..tnx
Spirogyra101 3 years ago
If your asking about using grape juice to top off with, yes, that would be aceptable as long as you dont use too much then it would only possibly change the flavor of your wine. A cup or two would be fine though
walterwho 3 years ago
in your recipe you say to use sanitizer to fill you carboy to the proper level to use the air lock is this correct if so what kind of sanitizer is used
robsto2 3 years ago
What I was saying is to fill your airlock to the proper level with a sanitizing agent. I use Pottasium or sodium metabisulphite as a sanitizer. You can also use something like vodka or everclear in your airlock.
walterwho 3 years ago
I just added the 6 tsp. of yeast nutrient and 6 tsp. of pectic enzyme to my must. I must admit that I took 3 separate acid tests and the average of those showed that I was .42% tartaric, 2.7 ppt. sulfuric. It really surprised me because this is opposite of what the recipe calls for here and at EC Kraus. I may have messed it up, but I had to go with the results of the 3 tests that I did. So I added an ounce of acid blend to my must as opposed to the calcium carbonate. I used Hunt muscadine...
stormtrooper68 3 years ago
Sorry, actually only 1/4 tsp. of pectic enzyme...
stormtrooper68 3 years ago
stormtrooper...sorry but I just now read your questions. The color will return to your wine during fermentation. As for the water,Do not use distilled water. Your wine needs the minerals in the water. If you have good tap water then it is fine to use.
walterwho 3 years ago
Is there any kind of water that we should/shouldn't use? Tap, distilled, spring? Does it matter? Help!
stormtrooper68 3 years ago
I've just processed 30 lbs. of Hunt muscadines. When I added the 5 campden tablets, it changed the color of the must to more of a "brown" color...will this continue or will it work out?
stormtrooper68 3 years ago
Yeah I freaked out too when my pretty purple must turned greenish brown. The color will settle out overnight and the pretty color will return again
feanor06 3 years ago
thanks, fearnor06
stormtrooper68 3 years ago
Great recipe. I just finished my first batch of muscadime wine and it turned out very, very well. I am now making a second batch. Thanks for providing such a good recipe and instructions.
Also, simmering the fruit is great for breaking down the flesh and makes extracting the juice very effective.
nocensor123 3 years ago
That is it in a nutshell, I make my own and one question. The Calcium Carbonate, what does that exactly do? I have never used it.
shooting4fun 3 years ago
The calcium carbonate reduces the tartaric acid of the Muscadine
walterwho 3 years ago
Hi! I am making muscadine wine from some wonderful wild berries from the banks of my land on the Mississippi side of the River. Toward the end of the slide show, you say "after racking be sure to keep wine topped up to within 1-2 inches from top"... do you top it off with simple purified water, sugar water, muscadine juice, or what? Also, I have no access to brewer store, can I just use camden tablets and simple bread yeast? Thanks again for the great video!
feanor06 3 years ago
The optimum is to use a like kind of wine to top up with or at least one close to what you are making. I try to avoid using water as it only dilutes the wine.
You can use bread yeast but not sure what the outome will be as I have never for making wine. I may have to try a gallon batch myself and see how it tuns out.
walterwho 3 years ago
excellent video, well done
I have some brianna grapes,and bought a 35 dollar kit with equipment and chamicals..but the instructions were slim to none, and slim left town..this video is the best I found for a first timer like me, yet:)
redwine65 3 years ago
Glad you enjoyed the video and it was hopefully helpful to you. If you have any other question, feel free to e-mail me.
walterwho 3 years ago
Thanks redwine
walterwho 3 years ago
Awesome.I became a winemaker last year. I'm in love with the hobby. You look like a hell of a craftsman. wink wink.
Dbene 3 years ago
Why thanks Dbene...
walterwho 3 years ago
Willie...I love Willie!
HonkyScott 3 years ago
Its a weird video, ;) but i understood every step and im starting the process, it sure looks good all cleared at the end, i didnt get at first why you used the ziplocs, now i know its so you dont have to filter out the pulp, anyway it was nice finding you wjjames!
TERRANCIO 4 years ago
Waldo
I have watched your video over and over and get something new out of it every time. Thanx for all your contributions and posts. It's fun to have you and others there for all of us newbies. Thanx again. rrawhide
smedleypoo1 4 years ago
Thanks rrawhide. I am glad you have enjoyed it. I am plannin on doing another one soon and hopefully do a better job of it.
wjjames26011 4 years ago
waldo
lookin' forward to the next one - in about 2 weeks, my friend from Deparo Vineyard is giving me 8 gallons of syrah and 8 gallons of merlot. (imperial carboys) and I sure will be needing help - help - help...... I am waiting until after fermentation and balancing - so don't know just what I will need to do. later.
rrawhide.
ps* - you did a great job on the video.
smedleypoo1 4 years ago
I think you may be using Power Director for your video editing
SIMPLELAMA 4 years ago
Actually I used a combination of Adobe & ArcSoft's Showbiz
wjjames26011 4 years ago
Do you sell this?
svillethomas 4 years ago
The wine or the video? LOL
The answer to both is No..but I give a lot of it away !!
wjjames26011 4 years ago
I was talking about the wine.
svillethomas 4 years ago
hey thnx for the video i wanna learn how to make mw own wine!
hugo20496 4 years ago
Beautiful! Glory to God!
isaacsumner 5 years ago