Bottled the White Muscadine (Scuppernong) blend

After spending a couple weeks in cold stabilization, a large amount of tartaric acid crystals (wine diamonds) had fallen out.  I removed it from the fridge and let it come back up to cellar temp for a few days.  The wine is extremely clear, so I decided to bottle it.  The flavor is pretty good,  Still young tasting but with lots of promise to be good wine.

The cellar is filling back up

After a few bottlings, the cellar was getting a little bare of batches under-construction. I just added a couple of new batches. My 100% Apple from Fresh, but pasteurized Apple Cider. and a 3g batch from a juice concentrate Cranberry Blend.  I basically followed the same recipe for Welch's Concentrate since it is very similar.

Here is what I did

Cranberry From concentrate

7 cans (12 oz) Cranberry juice blend frozen concentrate
4 1/2lbs granulated sugar (starting SG was 1.094)
3 tsp acid blend
15 drops pectic enzyme
3 tsp yeast nutrient
water to make 3.25 gallon
wine yeast 71B-1122


The rest of what is in the Cellar is: Elderberry 5g (3g no-oak, 2g oak'd), Red Muscadine 4g, Blackberry/Concord 1g, Mead (dry) 1g, and in the Fridge: White Muscadine 1g ( Fridge, cold stabilizing)

Apple Wine update

After averting the near MESS.  I noticed on Thursday that the activity has seemed to have slowed down.  So I check the Specific Gravity and it was down to 1.005.  Time to rack,  put into a 1 gal and 5 gal with a little head space for foaming since it is still fermenting.