From: gc126@cleveland.Freenet.Edu (Glenn A. Santa Cruz)
Newsgroups: rec.crafts.winemaking
Subject: Muscadine grapes (was Re: Help making wine)
Date: 18 Aug 1995 04:41:21 GMT

I plan on starting 10 gallons of muscadines next week. Someone was
generous enough to give me roughly a quart of juice a couple of years
ago, so I started it as a small batch and it was quite honestly some of
the best wine I'd ever tasted (my first taste of muscadine.) The recipe
I plan to use follows: (for 2 5-gallon U.S. measure batches)

approx 25 lbs Muscadines/Scuppernongs
approx 30 pints water
10 lbs sugar
2 1/2 tsp pectic enzyme
5 tsp yeast nutrient
5 campden tablets, crushed
Enough acid blend for .65% tartaric reading

1. Crush grapes to extract maximum juice from pulp
2. Place pulp in nylon straining bag, tie off and place in primary.
3. Add enough water to adjust acid level to .65; if necessary, acid
blend may be used when water level is appropriate but acid is not
4. Add enough sugar to reach S.G. of 1.095-1.100
5. Add nutrient, pectic enzyme, and campden tablets
6. Cover primary and let stand 24 hours
7. Pitch yeast, and continue good winemaking procedures.

I realize that this is a pretty basic recipe, but the wine turns out
rather well. Any suggestions/comments are greatly appreciated.

From: fazekasb@mindspring.com (Bryan Fazekas)					
Newsgroups: rec.crafts.winemaking
Subject: Re: Muscadine wine recipe--comments?
Date: Tue, 26 Aug 1997 23:25:26 GMT

My question is why add water at all? I did a batch of Muscadine last
Fall, and my recipes was something like:

80 lbs muscadine, crushed
3 tsp pectic enzyme
1 tsp sodium metabisulfite
3 tsp yeast nutrient
12 lbs sugar

The biggest issue I had initially was getting the brix high enough. I
don't think I wrote it down any place, but my initial brix was about 13.
Adding water would have made the situation worse.

Not sure why you would need acid blend. My final acid was about 0.8, a
*bit* much for a red. I *really* wish I had cold stabilized prior to
bottling.

But since I didn't, I cold stabilize *after* bottling. <G> Before
opening a bottle I put it in the coldest spot in the refrigerator
for at least 4 days (preferrably a week). Drops a lot of tartrate crystals.

The final result is fairly tasty. Muscadine is *not* my first choice for
a wine, but I count the experiment a success.

From: Cards@home.edu (Cards Fan)
Newsgroups: rec.crafts.winemaking
Subject: Which Muscdine Recipe?
Date: Thu, 25 Sep 1997 14:33:28 -0500

I have two muscadine recipes. Does anyone have any suggestion or
suggestions concerning either. I am planning to make a 6 gallon batch.
Each is for 10 gallons.

Recipe #1
approx 25 lbs Muscadines/Scuppernongs
approx 30 pints water
10 lbs sugar
2 1/2 tsp pectic enzyme
5 tsp yeast nutrient
5 campden tablets, crushed
Enough acid blend for .65% tartaric reading

Recipe #2
80 lbs muscadine, crushed
3 tsp pectic enzyme
1 tsp sodium metabisulfite
3 tsp yeast nutrient
12 lbs sugar

The question offered (actually listed in the original message) was why
dilute with water? Does anyone out there have any experience here?

From: Muscadines&wine @noware.net
Newsgroups: rec.crafts.winemaking
Subject: Re: scuppernog wine recipes
Date: Mon, 21 Sep 1998 04:31:29 GMT

1 peck (8 qt us) Grapes
1 Gal. us Water
4 to 5 Lbs sugar
yeast

This is what my Grandaddy has used in the past and he has made some good
wine. I only hope that I too some day will be as good a wine maker. You
make wine to please your taste if you can do that you have made the best
that you can.

I use the 2 pounds of fruit to 1 gal of wine you can add more fruit for
more body or if you want to cut down on the amount of sugar added.