Bottling Day (My First Batch)

The wine is nearly 2 months old. Clear and stable.  I had sweetened it a couple weeks ago and it actually tastes OK. A little off the dry mark and good flavor, a nice light table wine and cheap.  A little more time in the bottle and might actually taste real good.

Tennessee Apple (First Racking)

Checked the S.G. and it was below 1.030, so I racked it into the secondary fermenter last evening.  Taste good, a little yeasty, it actually has a beer type taste.  I would imagine that would be from of all the yeast and CO2 in the must.

My Wine projects. Back to front (White grape concentrate), Muscadine Noble from grapes (2gal), and Tennessee Apple.

Tennessee Apple Wine

Finally located some 1 Gallon jugs.  A freind of mine brought back some from Tennessee. Only Problem they are full of Apple Cider from The Apple Barn,  2 solutions; drink it or make wine from some of it.  Found the following formula from Jack Keller's site which I followed.

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• 1 gallon pure apple juice (no preservatives)
• 1 lb. granuated sugar
• 1-1/2 tsp. acid blend
• 1/2 tsp. pectic enzyme
• 1/4 tsp tannin
• 1 crushed Campden tablet
• Champagne yeast and nutrient 

Put juice, sugar, crushed Campden tablet, pectic enzyme, acid blend, and tannin into primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24 hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5 days), rack into secondary fermentation vessel and fit airlock. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

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The only change I made was the Yeast I used Red Star Montrachet.  And made sure I added the correct sugar for an SG of 1.090. This morning 12 hours after putting in the stater, the Must fermenting well.

Muscadine Racking (3 weeks in secondary)

Racking went smoothly.  Had to make up some volume after racking off the lees. I used some cheap Merlot I had on hand and some water.  This gives a full 2 gallons still.  Took a taste, Alcohol Level is real high (about 16.4% before topping up),  I may sweeten it at the end to bring some flavor back, time will tell. But there is the underlying flavor of the Muscadine Noble grape.  The Wine is completely dry with SG at 0.990.  Added 1 Campden tablet per jug and Potassium Sorbate to hopefully stop the Yeast.   Now to put it to rest for a couple of months.

Ramblings

I am thinking of making a Blueberry Port styled wine and possibly a Cranberry Wine for the holiday season next year (2010).  Since fresh cranberries will start being available soon.  I will be definitely starting my Pumpkin wine in the next couple of weeks.

Pumpkin Wine

After I my research, I have decided on the Jack Keller's Pumpkin recipe he has posted on his website.