Post by vernhumphrey on Sept 5, 2006 16:37:10 GMT -5
The muscadines are just starting to ripen. I have all the wild muscadine vines located around my place, and have picked about a gallon and a half. This will make six gallons of wine.
I ferment mine in a gallon pickle jar. I dissolve 6 cups of sugar in 3 quarts of water, then pour in a quart of mashed muscadines and spread a packet of yeast on top.
To prevent air contamination, I stretch a latex hospital glove over the mouth and make a couple of punctures in the fingers. This allows CO2 to escape without admitting germ and spore-laden air to contaminate the mixture.
Stir on the second day, and every day thereafter for a week. Strain out the mashed material and bottle -- adding water to bring it up to a full gallon. Put a toy baloon on the mouth of the bottle, also punctured.
After six weeks, strain and filter again (I use a big coffee filter), rebottle and replace the balloon for a few days, then cap or cork.
I ferment mine in a gallon pickle jar. I dissolve 6 cups of sugar in 3 quarts of water, then pour in a quart of mashed muscadines and spread a packet of yeast on top.
To prevent air contamination, I stretch a latex hospital glove over the mouth and make a couple of punctures in the fingers. This allows CO2 to escape without admitting germ and spore-laden air to contaminate the mixture.
Stir on the second day, and every day thereafter for a week. Strain out the mashed material and bottle -- adding water to bring it up to a full gallon. Put a toy baloon on the mouth of the bottle, also punctured.
After six weeks, strain and filter again (I use a big coffee filter), rebottle and replace the balloon for a few days, then cap or cork.
