Blackberry/Muscadine Blend Batch
- (7lbs) of Muscadines frozen
- (9) 18oz. jars of Great Value seedless blackberry preserves
- Place frozen muscadines in 5 gallon bucket
- Cover with water and add 1/4 tsp of k-meta
- Let muscadines soak in k-meta for 10 hours
- SG reads 1.040
- Added enough sugar to bring SG to 1.090
- Added yeast nutrient for 5 gallons.
- Added 2 tsp of Acid Blend
- Create yeast starter and feed every 4 hours
Around Midnight added yeast starter to must
Continued...
Stirred and syphoned to secondary This morning...11/3/11 holding 1/2 gallon under airlock for topping off.
ReplyDeleteTransferred to secondary on 11/4 Racked off gross lees today 11/7(Jam wine has a lot more bottom muck for some reason). Added one can of white grape concentrate for body and topped with 1 bottle of commercial cabernet.
ReplyDeleteBottled the Blackberry/muscadine blend today. It had been sitting on oak since the last racking which appears to be undocumented but took place in Dec. FSG: 1.008, PH: 3.2. The jam wine has a tendency not to ferment completely dry which I usually find desirable as it adds just enough sweetness to the wine.
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