Just moved to Oklahoma. Got tons of grapes black berries and blueberries growing. I’m glad I found your channel, sophisticated and informative. I’ll be making my first batch soon as the grapes are on the vine!
Great video and I enjoyed watching your entire process! I do hope you enjoyed the fruits of your labor. Have you ever used honey? The only time I made wine we added sugar, then honey throughout the fermentation process. It was Heavenly! Oh I so miss the homemade muscadine and elderberry wines commonly made and available when I was young growing up in NE Arkansas in the Ozark foothills. We would pick many wild fruits for several of the elderly ladies that made these wines...and they were so good. Even sold in the local liquor stores! lol My Grannie used to always have one of those huge jugs full of homemade muscadine or elderberry wines under her kitchen sink...and she only could drink about a juice glass of wine and be so drunk we'd have to practically carry her to bed! And that was only once or twice a year for birthday or New Year's celebration. But I would sneak a glass often when I would visit her when in college. I would drive home every weekend that I could get away. Such loving and precious memories. I miss her and all of my loved ones and my homes now that I am old. I have tried to find decent and realistic muscadine and elderberry wines at stores locally in Nashville, TN with very poor results. I enjoyed the last couple of bottles my husband bought me, Dunlin I believe the brand was. it was not very flavorful, but light, sweet, and so easy to drink. Great for a sweet white wine if you like that kind of experience. But I want the full on musky taste of the muscadine grape! And I want it sweet! Same for elderberry...what a mess elderberries make! They stain any and everything, so do be aware of that if you choose to make it. Oh what I would give if someone sent me some homemade wines! This old lady would be in hog heaven!
I moved to St Louis and I've found where I can buy muscadines! It's 2 1/2 hours south of where I live but I'm going to get them! lol this year I'm making 10 gallons! :)!
If you used large muscadines you really missed up. Small one are the BEST for wine. Large berries are for pies and jellies, small are best for wine and if you can get the wild ones , even better. I've been making Muscadine wine for about 10 years now and this year I really messed up and used the large berries. BIG mistake. Thank you for your follow up because a lot of home wine makers never do that, so , thank you for the follow up. Just from your initial taste I knew it wasn't the best. If it had been your eyes and facial reaction would be much different. Thank you for this post and I will be looking at other wines you make.. Keep on making! :):) Cheeers!!
Thank you for sharing. Being limited to only what is sold at the grocery store and never having made it before , yiu got to play the hand you got dealt.
A question for both of you, as I'm preparing for this year's grape season which is only a couple of months away: Is 3 pounds of muscadine grapes enough for one US gallon? Asking because I've often heard it takes 15 pounds of wine grapes for a gallon, or 10kg of wine grapes for 5L of wine. That's probably without adding sugar tho, or perhaps adding a minimum amount of sugar if necessary...which if the grapes are at 22 - 23° brix, definitely isn't necessary. Still, the difference between 3 and 15lbs is significant so I guess what I'm interested in would be, are muscadine grapes naturally sweeter than other varieties? Because I've already ordered 30kg of wine grapes...20kg of Pinot Noir and 10kg of Merlot, which I had intended to blend. In imperial measures that's over 60lbs of grapes and they weren't cheap either since the season wasn't exactly a vintage one in Europe this year. It's bad and grapes are expensive. Edit: Also now I see you weren't even fermenting it on pulp, but used just a little bit..maybe a liter of juice! What is going on, lol?! Is this some super grape variety?? And you cooked the juice?? Or at least had it at boiling or near boiling temperature. I've never seen this process. People usually go out of their way and do everything to keep the grapes at the coolest temperature possible, in order to preserve every taste and aroma note. Man, if this turns out alright...I'm ordering another 30 kilos of muscadines!! 👍👍
@@alexlarsen6413 Hi Alex, I only make 5 or less gallons of wine at a time. I simply followed a recipe I found on here and it worked! The recipe called for 30 lbs. of Muscadines for the 5 gallon batch. I used a hydrometer to figure out the AC and yes I did add sugar because I like a slightly sweet wine. MUSCADINE! MM is the BEST! :) Good luck in making your wine.
This is good information because imma make my first wine soon. I have small clusters of black muscadines are you ready for this growing wild af all up n down my oak tree in my backyard. I can’t even fine its main starting point. I think they are Alachua muscadines idk I live in Florida
I have heard muscadine grapes are very difficult to press. The freezing seemed to help but that still looked hard. Considering how thick and dark the skins were, were you suppressed as the minimal color extraction?
Try adding a little malic acid, or apple juice to adjust for the acidity you get from the muscadine grapes. This should add a little crispness to the wine.
@@DIYFermentation I said both because I do understand that you want to stay as natural as possible. I don’t mind adding a little bit of the powders, but I also like to try and do things naturally. I am at that stage where I am just trying different things in my brews, and I guess we are all just trying to build a creation that we can enjoy. I was actually surprised that you didn’t ferment with the skins to get some possible tannic properties, or maybe add a little bit of black tea. I believe the yeast that you used is known for getting some of the color and other qualities from the skins. How was the mouth feel for this wine? Was there any astringency? Nevertheless, thank you for your videos. I truly have been enjoying your channel. I always give your videos a thumbs up 👍.
2 questions hoping someone can answer If sulfites make wine last longer over pasteurizing how long ? 2.. I see many videos talk about acid levels and pH.. but no one ever test pH levels like beer brewing.. so the question I guess is what is the ideal pH level for wine.. ?? Beer seams to be in the 5.4 range
I'll leave this one to the viewers. These topics are best left to more advanced channels. This channels is more for novices not looking for technical winemaking.
@@asiasmells71 A quick google shows this. Winemakers use pH as a way to measure ripeness in relation to acidity. Low pH wines will taste tart and crisp, while higher pH wines are more susceptible to bacterial growth. Most wine pH's fall around 3 or 4; about 3.0 to 3.4 is desirable for white wines, while about 3.3 to 3.6 is best for reds.
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Just moved to Oklahoma. Got tons of grapes black berries and blueberries growing. I’m glad I found your channel, sophisticated and informative. I’ll be making my first batch soon as the grapes are on the vine!
Great video and I enjoyed watching your entire process! I do hope you enjoyed the fruits of your labor. Have you ever used honey? The only time I made wine we added sugar, then honey throughout the fermentation process. It was Heavenly! Oh I so miss the homemade muscadine and elderberry wines commonly made and available when I was young growing up in NE Arkansas in the Ozark foothills. We would pick many wild fruits for several of the elderly ladies that made these wines...and they were so good. Even sold in the local liquor stores! lol My Grannie used to always have one of those huge jugs full of homemade muscadine or elderberry wines under her kitchen sink...and she only could drink about a juice glass of wine and be so drunk we'd have to practically carry her to bed! And that was only once or twice a year for birthday or New Year's celebration. But I would sneak a glass often when I would visit her when in college. I would drive home every weekend that I could get away. Such loving and precious memories. I miss her and all of my loved ones and my homes now that I am old. I have tried to find decent and realistic muscadine and elderberry wines at stores locally in Nashville, TN with very poor results. I enjoyed the last couple of bottles my husband bought me, Dunlin I believe the brand was. it was not very flavorful, but light, sweet, and so easy to drink. Great for a sweet white wine if you like that kind of experience. But I want the full on musky taste of the muscadine grape! And I want it sweet! Same for elderberry...what a mess elderberries make! They stain any and everything, so do be aware of that if you choose to make it. Oh what I would give if someone sent me some homemade wines! This old lady would be in hog heaven!
I moved to St Louis and I've found where I can buy muscadines! It's 2 1/2 hours south of where I live but I'm going to get them! lol this year I'm making 10 gallons! :)!
I just picked wild muscadines.. gotta try to make some wine.. Thanks for the encouraging results..
If you used large muscadines you really missed up. Small one are the BEST for wine. Large berries are for pies and jellies, small are best for wine and if you can get the wild ones , even better. I've been making Muscadine wine for about 10 years now and this year I really messed up and used the large berries. BIG mistake. Thank you for your follow up because a lot of home wine makers never do that, so , thank you for the follow up. Just from your initial taste I knew it wasn't the best. If it had been your eyes and facial reaction would be much different. Thank you for this post and I will be looking at other wines you make.. Keep on making! :):) Cheeers!!
Thank you for sharing. Being limited to only what is sold at the grocery store and never having made it before , yiu got to play the hand you got dealt.
@@DIYFermentation Indeed you do! :) Now get out there and find some wild ones and I promise you you wont be disappointed :)
A question for both of you, as I'm preparing for this year's grape season which is only a couple of months away: Is 3 pounds of muscadine grapes enough for one US gallon?
Asking because I've often heard it takes 15 pounds of wine grapes for a gallon, or 10kg of wine grapes for 5L of wine. That's probably without adding sugar tho, or perhaps adding a minimum amount of sugar if necessary...which if the grapes are at 22 - 23° brix, definitely isn't necessary.
Still, the difference between 3 and 15lbs is significant so I guess what I'm interested in would be, are muscadine grapes naturally sweeter than other varieties?
Because I've already ordered 30kg of wine grapes...20kg of Pinot Noir and 10kg of Merlot, which I had intended to blend.
In imperial measures that's over 60lbs of grapes and they weren't cheap either since the season wasn't exactly a vintage one in Europe this year. It's bad and grapes are expensive.
Edit: Also now I see you weren't even fermenting it on pulp, but used just a little bit..maybe a liter of juice! What is going on, lol?! Is this some super grape variety??
And you cooked the juice?? Or at least had it at boiling or near boiling temperature. I've never seen this process.
People usually go out of their way and do everything to keep the grapes at the coolest temperature possible, in order to preserve every taste and aroma note.
Man, if this turns out alright...I'm ordering another 30 kilos of muscadines!! 👍👍
@@alexlarsen6413 Hi Alex, I only make 5 or less gallons of wine at a time. I simply followed a recipe I found on here and it worked! The recipe called for 30 lbs. of Muscadines for the 5 gallon batch. I used a hydrometer to figure out the AC and yes I did add sugar because I like a slightly sweet wine. MUSCADINE! MM is the BEST! :) Good luck in making your wine.
This is good information because imma make my first wine soon. I have small clusters of black muscadines are you ready for this growing wild af all up n down my oak tree in my backyard. I can’t even fine its main starting point. I think they are Alachua muscadines idk I live in Florida
hello tell me how many kg of sugar 1 kg
A good friend of mine lives in NC and is growing and maintaining at least 3 muskadine Vinyards, piedmont area.
It's good to have friends.
The Mad Scientist Channel 😎
Thank you.
I have a question and thanks for sharing. Why could one not use a food processor to crush the grapes vs crushing them?
The chopped up seeds will increase the level bitterness in the wine.
I’m about to get into homemade wine making. Do you really have wait a year before the wine is ready for consumption?
Nope.
@@DIYFermentation For a beginner, typically how long is the making process before it can be bottled? Great channel btw! Glad I found it.
I didn’t see you use lemon juice for this wine. I have been trying to grow muscadines down in south Louisiana. I really want to make this wine.
No, lemons were not used. Some fruits have naturally higher acidity.
I have heard muscadine grapes are very difficult to press. The freezing seemed to help but that still looked hard. Considering how thick and dark the skins were, were you suppressed as the minimal color extraction?
In the end its all about taste more so than color
Ferment the next batch with the skins in a mesh bag and the color as well as the flavor of the grapes will be enhanced as well as a bit of Tannin,
Sounds like a good idea.
Try adding a little malic acid, or apple juice to adjust for the acidity you get from the muscadine grapes. This should add a little crispness to the wine.
The apple juice sounds like a good addition, but despite malic acid being the go to choice, it's not for this channel's grocery store items theme.
@@DIYFermentation
I said both because I do understand that you want to stay as natural as possible. I don’t mind adding a little bit of the powders, but I also like to try and do things naturally. I am at that stage where I am just trying different things in my brews, and I guess we are all just trying to build a creation that we can enjoy. I was actually surprised that you didn’t ferment with the skins to get some possible tannic properties, or maybe add a little bit of black tea. I believe the yeast that you used is known for getting some of the color and other qualities from the skins. How was the mouth feel for this wine? Was there any astringency? Nevertheless, thank you for your videos. I truly have been enjoying your channel. I always give your videos a thumbs up 👍.
Is there any reason you added water to the must? I thought for grapes there is no need to add any water?
The original recipe specified water, so water was added. This channel is not focused on making technicaly perfect wines.
2 questions hoping someone can answer
If sulfites make wine last longer over pasteurizing how long ?
2.. I see many videos talk about acid levels and pH.. but no one ever test pH levels like beer brewing.. so the question I guess is what is the ideal pH level for wine.. ?? Beer seams to be in the 5.4 range
I'll leave this one to the viewers. These topics are best left to more advanced channels. This channels is more for novices not looking for technical winemaking.
@@DIYFermentation yes... I'm a novice so looking for answers.. but seeing how no one ever take a pH level I guess no one knows.. thanks for trying
@@asiasmells71 A quick google shows this.
Winemakers use pH as a way to measure ripeness in relation to acidity. Low pH wines will taste tart and crisp, while higher pH wines are more susceptible to bacterial growth. Most wine pH's fall around 3 or 4; about 3.0 to 3.4 is desirable for white wines, while about 3.3 to 3.6 is best for reds.
Turbo