>>20707885Yeah I've been keeping an eye on the muscadines and scuppernongs. It will be closer to August though.
But I'll open one of my bottles of last years muscadine when I get home. Should be crystal clear. By blackberry also turns out alot darker than the pink color.
Anyways, I don't use a must, I mix my sugar and water into a syrup- use a cheesecloth bag filled with the mashed fruits into the primary. Then add a yeast nutrient and hectic enzyme, pitch a champagne yeast 24 hours later. Let the fermentation go for a few weeks, then rack into a carb and rack it every month or so and bottle after about three months. Crystal clear every time and nothing every settles out.
This time of year is best to harvest and dehydrate the swamp Hibiscus.
