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Ingredients
- Â Â For TWO 5-gallon U.S. measure batches)
- Â Â approx 25 lbs Muscadines/Scuppernongs
- Â Â approx 30 pints water
- 10 lb sugar
- 2Â 1/2 tsp pectic enzyme
- 5 tsp yeast nutrient
- 5 x campden tablets, crushed
- Â Â Sufficient acid blend for .65% tartaric reading
Directions
- 1. Crush grapes to extract maximum juice from pulp
- 2. Place pulp in nylon straining bag, tie off and place in primary.
- 3. Add in sufficient 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 in sufficient sugar to reach S.G. of 1.095-1.100
- 5. Add in nutrient, pectic enzyme, and campden tablets
- 6. Cover primary and let stand 24 hrs
- 7. Pitch yeast, and continue good winemaking procedures.
- I realize which this is a pretty basic recipe, but the wine turns out rather well. Any suggestions/comments are greatly appreciated.
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