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First for me ... started new batch of muscadine yesterday. Brought SG up to 1.090. Added crushed campden tabs, yeast energizer and nutrient, pectic enzyme. 1 hr later, SG is 1.070. Brought back up to 1.090. 2 hrs later, SG is 1.070. Brought it back to 1.090. 12 hrs later, SG is 1.070...

I have zero experience with acid measuring/adjustment. Here’s the situation: First time with a Homewinery concentrate “kit” – concentrate (1 Merlot, 1 Blackberry), yeast and acid for each. Acid packs are labeled “Merlot acid” and “Blackberry acid”, have no idea what’s actually in them...

Just ordered blackberry and merlot concentrates from Homewinery.com. Never made wine from concentrate. Do y'all start the ferment in the carboy per the instructions or start in a bucket for the first week then transfer? Any other tips/suggestions? TIA!!

Followed Dave's instructions. Initlal mixing was Sunday afternoon. Hydrated and pitched yeast, EC-1118, Monday (16 hrs later), starting SG 1.090. Yeast was working well in the measuring cup before pitching. 12 hrs later, no activity, 24 hrs later (today) no activity. Must temp is 66. So...

Busy day at the “winery” yesterday: Bottled 10 gals of blackberry, 5 gals of cherry, 5 gals of “original” peach, 2 gals of “new” peach (new recipe) and 2 gals of strawberry. Then racked 15 gals of red muscadine and 5 gals of white muscadine. After all that work (and the mandatory...

Understand why starting sg should be 1.090 (or higher) ...why is 1.010 the magic number for transfer to secondary? Have 3 batches of red muscadine going, 2 are at 1.018, 1 at 1.020 and 1 batch of white muscadine at 1.024. All started at 1.110. Will be topping off with 1 gal of water for...

What would be a good starting SG for muscadine (Nobles) that I'm going to top off with 1 gal of water once I transfer to the carboy? 5 gal batch.

About to start my first batch using the hydrometer from start to finish. The basis for all my recipes (5 gal batches) is X lbs of fruit, Y lbs of sugar. 1/2Y lbs of sugar is added to 1 gal boiling water, then added to fruit when cool along with yeast that was started at least 4 hrs before...

Follow up to my SG post. Started a new thread so the new question didn't get lost in the first thread ... added 1 crushed Campden tab and 1/2 tsp Sorbate to each gal of strawberry. Campden tab made the wine cloudy. No sign of clearing after 12 hours .... now what????

Been making wine 3 years. Learned “old school” from my Dad … no chemicals, hydrometer checks, etc just fruit, yeast, sugar and water. Wine always comes out good but started researching ways to make it better when I found this site. So here’s the situation … first ever strawberry. 5 gal...