The muscadine batches that I've done so far have used between 4.5 and 8 lbs of grapes per gallon. I haven't seen much onlinein the way of "all juice" (or mostly juice) recipes. I realize that the acid becomes an issue when you surpass around8lbs/gallon. I'm interested in pushingmy next batchto10lbs/gallon to hopefully intensify color and flavor. I'm figuring that I'll still need some amount of water, so that should help some. Will I have to incorporate something like calcium carbonate?
Just out of curiosity, I crushed a couple of the grapes (Black Beauty, I think) and checked the ph with the cheap strips. It read 3.2.
I generally follow guidance from Waldo's posts\video and also Jack Keller's site. This is my first post... I've been lurking for a about year.