The Southern Writers Quiz Book (Muscadine Book Series)

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Many people confuse Muscadine wines with Muscat or Moscato wines , two wines made from lightly sweet, aromatic, white European grape varieties. Muscadine wines are unique and not related to these wines, despite the similarity in names. Due to the thickness of grape skins, Muscadine grapes often have difficulty reaching peak ripeness. Because of this, winemakers frequently use chaptalization in the winemaking process to increase the alcohol content of the finished wines.

The thickness of the skin does make Muscadine wines relatively high in polyphenols and resveratrol, which are believed to provide wine with its unique health benefits. Because sugar is added during chaptalization to increase the alcohol content of the wine, Muscadine wines tend to be sweeter the minimum residual sugar is about 10 grams per liter and often higher , although it is possible to make a dry wine from Muscadine grapes.

The wines have moderately high acidity along with low alcohol content about 10 percent alcohol by volume. Think of Muscadine as being like a Beaujolais nouveau ; drink it chilled and in its youth. Because the compounds in Muscadine oxidize easily, it's not a wine made for aging. You can find commercially made Muscadine wines in some shops or online. Consider the following winemakers. The San Sebastian Winery in St. Augustine, Florida makes traditional wines and Muscadine wines. What happened? Muscadine grapes have a distinctive flavor. Scuppernongs are a type of bronze muscadine variety.

When I lived in Tennessee it was all muscadine wine — nobody ever made jelly that I knew. Saw these on Duck Dynasty. Uncle Si ate what he thought was grapes-turned out to be coon poop! Too funny. MY Friend grows these so we are gonna make us some jelly. Jackie, when I was growing up we went into the woods and helped Grandaddy pick or shake the muscadines off the vines growing up the trees.

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We have what was called purple scuppernongs scuppanines growing on an arbor in our yard. I have been able to make jelly for about three years now but I refuse to call it scuppernong. Just finished making 31 half pints from a five gallon bucket of muscadines! Before today, I had made about 20 pints. How lucky folks on your Christmas list are! Gosh, your yield is awesome. Do you use pectin in your jelly? Scuppernongs are bronze. They are a type of muscadine but muscadines are purple to black. I get juice and pectin to a rolling boil and then add sugar.

Bring that to a rolling boil and boil for 1 minute. Much easier than without pectin! Does it set up right away? I made apple peel jelly that way once and it took it almost a week to jell.

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I was ready to open all the jars and recook the jelly. I bring this to a rolling boil, and add sugar quickly ,stirring constantly. I just got my jelly I have order jelly from Amish , ga,miss. There are at least 50 different types available for purchase at various commercial growers. I live by So Easy to Preserve as well.

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It is an awesome book. I had so many grapes that I was searching for ways to use them up…I tried a cobbler using the skins. Have you ever done that? It was delicious!!! I need to get brave and try that. Maybe next year. The birds and squirrels ate all but a handful of muscadines this year. This is my first attempt at jelly making. It sounds like a lot of work, but from the pictures and comments, it must be worth it. We like a tart jelly. If I follow this recipe, will it be on the tart side? I would suggest that you only add a portion of the sugar and taste the juice for sweetness.

Then, decide if it suits your taste. Finished the first 4 cup batch at last evening. Had trouble sleeping because the directions said leave undisturbed for 12 hours. Lovely deep, clear, garnet red in color. Makes my mouth water just to look at it! Thank you soooo much for sharing this recipe. My husband says thank you, too! Thank you so much for sharing your success! I would like to make this recipe sugar free.

Since the fruit is so sweet, do you think it will set? Maybe use some pectin just in case? After you change on them down, you strain the liquid and that removes all the solid pieces. I take the easy way out and use a steam juice extractor! I decided to pop each grape so all the juice would escape. Bad idea! By the time I had finished enough for a 5 gal batch of wine my hands and arms were seriously red and itched like the dickens! They stayed that way almost a week. The next year I put them through my kitchenaid with the meat grinder attachment plates and blade removed.

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It worked perfectly. Now I just freeze the grapes first whu h causes them to pop.. The steam juice extractor does the best job though.

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Nice clear juice. I am interested in making Muscadine jelly. Would you have a Recipe to share? Thanks Mel. I followed your recipe for Muscadine jelly. After setting on the table for 24 hours, I checked jars and they had not jelled. Was ready to make another batch so after adding sugar to second batch I opened first batch and poured into juice mixture. Had purchased a thermometer to make sure temperature reached proper temperature. The second batch has set for over 24 hours and I just checked a couple of jars and they have not jelled.

What could I be doing wrong? Your email address will not be published. Leave this field empty. Being born and raised in Alabama and entrenched in southernism was a gift. It gave me an identity. I am part of a culture that embraces gracious hospitality, manners, love of God and country, frugality, family values and good honest food. Read More….

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Come and get it! Subscribe to get the scoop on all the latest juicy bits. Muscadine Jelly. Muscadines from our backyard arbor. Rate this recipe Average: 3. Next Post: Gooseberry Patch Winner!