It's been a year since we started making our own muscadine wine and today we are going to give it a taste to see if aging it made it any better. #muscadine #wine
This is my first year at making wine as well. My dad had 40 acres of Blueberries and Peaches in Arkansas and would always have about 40-50 5 gallon glass containers going after harvest time with all of his overripe and #2s. I very distinctly remember the smell every time I would walk in the shed...mmmmmm. He passed in 2008 from Cancer but I have always had a feeling deep down inside to try my hand in wine making. My little muscadine and blackberry patch isn't near as big but I've planted some peach and plum trees as well so hopefully in a few years they will be added in with the blackberry and muscadine wine... Anyway make a long story short I love your videos and hope to grow with you in the winemaking world..... WooPIG!
You're welcome to use our filter any time. Our scuppernong wine has always been sweet without backsweetening but, like yours, the muscadine is very dry. I would love to give y'all a bottle of the wine my parents made in 2008 or 2009. It's still excellent but I only have 2 bottles left. We've dumped 5 gallon carboys of muscadine vinegar on a couple of occasions. You can always backsweeten in the bottle if needed. Heck, you can backsweeten by the glass.
Hello Shane, we have made lots of wine. My basement have a lot of carbon bottles buckets like yours. We made baco wine, we have a refractor too. And a bottle tower. Jim actually put a sink in the basement to make washing bottles easier. We make a baco and Niagara mixture. The peach wine he made was delicious. He makes the red dry wine. 💕NonnaGrace
Hey Shane. Thanks for this awesome video!! I have a question about my vines. I trimmed them this year and now they’re so thick I don’t know if sunshine will penetrate the leaves!! Can I trim them now? TIA
Hi, you done a video on sweeten up some of the wine do you remember it I made muscadine wine this year and 1 batch is not sweet enough I have it all ready bottled thanks
Just bottled my first batch of muscadine wine last week. Wish I would’ve done this sooner since hurricane Ian took it down to a nub along with all the mango and avocado trees and others. So My wife likes the wine little sweeter than me but I think we over sweetened it unfortunately..so I guess I will have to order a couple more vines and start over so I can try it again. Have you ever tried using the bentonite for clarity?
No I just rack a few times and it comes out crystal clear every time. Sorry to hear about that. Hope yall recover soon. Check out Isons nursery for those plants
Everything I’ve read is that Muscadine wine should be aged for 6 months and then consumed. However, what I have found is that 3 years is the best. Most of the fruity flavors and all of the off flavors disappear. Scuppernong however should be thrown out immediately or never attempted at all. 😂
Nope Nope Nope. Don't always believe what you here or read. Scuppernong wine is actually our favorite. Nice clean white wine with a delicious muscadine flavor. And the muscadine wine we make is awesome. I've aged them and I've drank them straight from the carboy always good
Hi Shane Not related to this video but I noticed you put a tarp down and covered it over with mulch? I’m debating on doing the same but I know it would be a good weed control but I worry the monthly fertilizer will not get to the roots though the tarp. Any advice？
I've hear some really negative feedback on the seedless fry. (As in no one had a good thing to say, lack of production was the main complaint.) Surprised that you have had success with them. How's your production on that vine?
Don't bother with the filtration system. I have one that cost me even more...the equivalent of over $200. I used it twice and never again. It's a pain to clean, it's slow and frankly; you just do not have home filtration systems that are truly capable of sterile filtration like those in professional wineries. They don't exist. Basically you'll just throw that money away. The best thing you can do at this scale is, using enough pectic enzyme at the front end and just take your time. The wine needs to age anyway. Within 2 - 4 months before bottling, it'll clear out on its own. In the odd case of a stubborn wine that just won't clear out even after several months, it probably means you have an issue with a protein haze and the best cure for that is bentonite. It's a natural clearing agent, and works miracles. The one time I needed it seemed like magic as I was watching my wine go from hazy to crystal clear within 3 days. And one advice regarding back-sweetening: Campden tablets or potassium metabisulfite isn't enough to stabilize your wine on its own. It protects it from other bacteria, wild yeast and from oxygen. However, the cultivated wine yeast we're all using, is incredibly resistant to free SO2, which potassium metabisulfite salt releases into the wine. That is why we use that to keep all the other bugs dormant, while allowing our cultivated yeast to take over the must and ferment it. So, in order to properly stabilize your wine before back-sweetening, you need to use both potassium metabisulfite and sorbate. The latter coats the yeast cells, prevents them from multiplying and thereby from growing a viable colony once you introduce more sugar. Hope this is at least somewhat useful.
