Hey guys and gals--
I just moved my batch of muscadine pyment over to the secondary fermentation in a glass carboy, and when I gave it a taste test, it was extremely sour...I mean SOUR.
I know that the end of primary fermentation doesnt exactly provide the best representation of final taste, but I'm wondering if this is normal for muscadines, or if I neglected to add something or other to counteract the acid.
Here's the Recipe:
-~7 Gallon bags, muscadines, frozen, smashed
-~3oz rosehips, dried and crushed.
-~12 lb honey (1 gal)
-Pasteur red star champagne yeast, activated
-Yeast energizer
-Fermax yeast nutrient
26% brix
I smashed the grapes, added water, honey, and rosehips, added campden tablets, and waited until the next day to pitch my hydrated yeast. Oxygenated must by stirring with racking cane twice daily. Racked out of primary fermentation after six days.
I just moved my batch of muscadine pyment over to the secondary fermentation in a glass carboy, and when I gave it a taste test, it was extremely sour...I mean SOUR.
I know that the end of primary fermentation doesnt exactly provide the best representation of final taste, but I'm wondering if this is normal for muscadines, or if I neglected to add something or other to counteract the acid.
Here's the Recipe:
-~7 Gallon bags, muscadines, frozen, smashed
-~3oz rosehips, dried and crushed.
-~12 lb honey (1 gal)
-Pasteur red star champagne yeast, activated
-Yeast energizer
-Fermax yeast nutrient
26% brix
I smashed the grapes, added water, honey, and rosehips, added campden tablets, and waited until the next day to pitch my hydrated yeast. Oxygenated must by stirring with racking cane twice daily. Racked out of primary fermentation after six days.