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How Many Pounds Of Grapes?


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#1 carl38

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Posted 17 August 2008 - 11:36 AM

Could someone please tell me approximately how many pounds of muscadine grapes would it take to make 5 gallons of wine? Thanks for your help in advance.
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#2 red_feet

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Posted 17 August 2008 - 01:57 PM

QUOTE (carl38 @ Aug 17 2008, 02:08 PM) <{POST_SNAPBACK}>
Could someone please tell me approximately how many pounds of muscadine grapes would it take to make 5 gallons of wine? Thanks for your help in advance.
Carl


I've never used muscadines, but based on my experience with other varieties, 5 US gallons would take 55 to 60 pounds.

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#3 Bunghole

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Posted 17 August 2008 - 02:06 PM

QUOTE (carl38 @ Aug 17 2008, 02:08 PM) <{POST_SNAPBACK}>
Could someone please tell me approximately how many pounds of muscadine grapes would it take to make 5 gallons of wine? Thanks for your help in advance.
Carl


I see people posting alot of messages about pounds per grapes to make gallons of wine and the answers are around 15 to 18 pounds per gallon. I guess the size of the grapes determine how much of the juice is obtained.

I never bought grapes or pressed a grape for its juice to make wine. I just buy the juice already done for me

Just my 2 cents

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#4 SouthernMan

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Posted 17 August 2008 - 02:33 PM

Some recipes call for 6 - 8 lbs of muscadines per gallon, but I don't know if that makes a light or medium bodied wine. Just today, I picked 12 lbs of large muscadines and if I go by some recipes on the net, I only have enough to make 2 gallons.
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#5 muscadine

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Posted 17 August 2008 - 07:24 PM

For a medium bodied wine 30-35# of muscadines for a 5gal batch is a good place to start but jack it up to 65-70# (the last batch I made) and you've got something that's full bodied and fruity but you have to deal with the acid.

#6 Wade's Wines

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Posted 17 August 2008 - 07:35 PM

QUOTE (muscadine @ Aug 17 2008, 08:56 PM) <{POST_SNAPBACK}>
For a medium bodied wine 30-35# of muscadines for a 5gal batch is a good place to start but jack it up to 65-70# (the last batch I made) and you've got something that's full bodied and fruity but you have to deal with the acid.


Please explain to me: If you're using 100% juice, how can the amount of fruit used adjust it from light to full bodied? I know with blackberries you get a darker body with more berries, but you're not using juice only, but berries in water and sugar. What am I missing?
It seems more fruit would just mean more wine, not more body.
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#7 NorthernWiner

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Posted 17 August 2008 - 07:42 PM

QUOTE (Wade's Wines @ Aug 17 2008, 09:07 PM) <{POST_SNAPBACK}>
Please explain to me: If you're using 100% juice, how can the amount of fruit used adjust it from light to full bodied? I know with blackberries you get a darker body with more berries, but you're not using juice only, but berries in water and sugar. What am I missing?
It seems more fruit would just mean more wine, not more body.

Wade, my (possibly incorrect) assumption is that he is adding water to 30-35 lbs. to make 5 gallons.

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#8 muscadine

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Posted 17 August 2008 - 07:50 PM

I may be off base on the body...maybe just more fruity and a stronger flavor but that's how I see it. I didn't use 100% juice to begin with. I reserved some of the free run juice to add in as a sweetener and to top off with but all of the hulls and pulp were fermented. I started with one gal. of water to dissolve the sugar and progressed on from there.

#9 Jack Keller

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Posted 17 August 2008 - 08:46 PM

QUOTE
Please explain to me: If you're using 100% juice, how can the amount of fruit used adjust it from light to full bodied?

Wade, this will only confuse you if you don't understand what is being said. References to 30-35 pounds of grapes per a 5-gallon batch assumes you will get about 2 gallons of juice and add 3 gallons of water. Most native grapes, like muscadines, suffer from hyperacidity. You can deal with the acid in different ways, but dilution with water is the most common. If you want to use pure juice, you'll need in the neighborhood of 60-75 pounds of grapes to start with, and then you either accept a high acid wine that will take years to smooth out or you take other measures to buffer it, remove some or alter it (add chemicals, cold precipitate excess tartaric as potassium bitartrate, or inoculate for malolactic fermentation).

QUOTE
I know with blackberries you get a darker body with more berries....

For the record, you get darker wine, not darker body.

#10 Wade's Wines

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Posted 17 August 2008 - 08:56 PM

Thanks, Steve and Jack. Makes perfect sense.
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