Thread: NO ----- KABOOM

This new Batch of Muscadine Wine really has shown me how time consuming the process is. If you follow the Recipe to the letter , to make 5 Gallons of Brew, Pick& squeeze 15 gallons of muscadines. To get the Fermentation going, a Starter is needed, Testing, for the correct Acid and sugar content adding Wine Yeast and Yeast Nutrient.Pick Gallon after Gallon, Squeeze, add sugar and Acid a little stuff to kill wild Yeast and 5 Gallons of water with no Cholorine and put it all in Two BIG pots over 5 Gallons each --- The Mash Fermients about 6 days before all the Grapes and seeds are removed, You wind up with 6 gallons that goes into a Glass bottle with an air lock on the top that releases SO2 Gas for about 6 months ---- The Extra is used later to refill the bottle that has to be full when Making -- I use 3, 2 LIETER glass bottles with metal tops that have to be loose to vent off the gas.. One Bottle was not Bubbling right and had a lot of yeast seddiment not settling on the bottom. I took it to the sink to loosen the top and the lid had sealed against the threads and so much Pressure had built up it took over Half an hour releasing pressure to remove the top... If I had not been watching it would have sounded like A Shotgun when it went off with New Wine dripping off the Ceiling. No - Kaboom

Take that muscadine wine one more step run it off real slow...........and make a fine muscadine brandy