I have a freezer full of Muscadines/Scuppernongs and am looking to make my first brandy. One question i have is about the wild yeast. I plan on using Montrachet...will i need to worry about the wild yeast at all? I will be using Ga Flatwoods recipe, but was curious if any body has macerated finished product on crushed grapes for color/flavor or if oaking was perferred? Thanks
I also have a good bit of frozen grapes from 2016 and 2015. Would they be suitable for use?
First Muscadine Brandy
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