I had too many muscadines & scuppernongs last year. We made so much jam, that we had to stop. At that point we boiled and mashed all the rest and squeezed through cheesecloth and put the liquid in jars for future jam making (instead of adding sugar and putting up in jars for jam). Is it possible for me to take these jars of liquid and make wine? They have been sitting for 14 months in sealed jars. Did the boiling hurt them? If it can be done...would you suggest just matching the amount with sugar and add yeast? (does it need nutrient since I boiled it).
Just add neutral,sugar & drink it as is?
too many muscadines
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Cornbread
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too many muscadines
Moonshine ain't nothing but lots of love and goodness distilled into liquid. It will love you like a big woman wearing a straw hat
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Dnderhead
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Re: too many muscadines
just starting gitting sereaus with wine Id say yes but you mite have a problum with pectin ,you will have to use enzymes to clear.
Id try,, your "juice" pectic enzymes,,, and top with water to 1.90 SG. add some wine yeast (do not use bread yeast)
after it slows down (about 1 week) rack into secendary.,,then after 30 days rack agin do this untill clear and no sedament.
then bottle. there are additives that can be used to hurry things up if you want.
Id try,, your "juice" pectic enzymes,,, and top with water to 1.90 SG. add some wine yeast (do not use bread yeast)
after it slows down (about 1 week) rack into secendary.,,then after 30 days rack agin do this untill clear and no sedament.
then bottle. there are additives that can be used to hurry things up if you want.