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It is a very good wine with sweet corn, even the stuff from the can.

I put down a heavy layer of 13-13-13 when the buds swell and then put 3-4 inches of grass clippings for mulch. I do water but only when needed.

Here are my 1yr old Kiowa and Osage blackberries as of yesterday https://www.youtube.com/watch?v=Lbrw-zwWsfU

welcome from down the road in Vacherie

I am looking forward to my 1st harvest of Osage this year. They make very pretty pink flowers and the plants are loaded. They are supposed to be one of the best tasting blackberries on the market according the the plant breeder from the U. of Arkansas. This will also be my 1st year...

max 50ft apart for pollination. Off course the closer the better. My trunks are 10ft apart but the arms go all the way to each other. I have a video on youtube showing my setup with t post and fence top rail. Production with muscadines is all about the pruning, watering, soil and...

That is more for sausage making and lard pressing.

I for the last 2 years I have been adjusting mine to 3.4 and have gotten pretty good results.

yes, the pulp was treated with pectic enzyme

I crushed 1st with my fruit crusher. The wooden one that EC Kraus sells. Then pressed with my fruit press. Another thing that I liked about the wine from the Isons done this way was that the tannin levels were reduced alot. I have been giving away most of my Isons lately just because of that...

Update - Bottled this wine up today. The wine made from the Ison pressed juice is exceptional. I find it has more of the muscadine aroma compared to the wine made from the juice of Sweet Jenny / Pam. I am glad I tried this.

I bottle in 1 gallon jugs and it might take me 1.5 weeks to drink it all. I do not notice any difference in flavor

SwampDog - get with me next year. I will have plenty to give away then and will post again when they are ready

A friend of mine did the pear concentrate and the smell was amazing.

With the ph 3.2 and adding the acid blend to this, won't it drop the ph even lower? The adjustment of acid / ph has always confused me. So I take it this is a full juice wine? No water additions?

I have one of each and notice no difference between them. I use them for my big batches of muscadine wine.

Gary, those look great. Can you tell us about the flavor?

Doing something totally new this year with my muscadines, both bronze and purples. Instead of fermenting on the pulp I decided to just crush and press both the types of muscadines and use this juice to make all white wine. It is amazing how much different the juice of my Isons taste when there...

So far while I am cooking a jambalaya I have had Dragon's Blood, Tropical Daze, Blackberry Merlot, white muscadine and blackberry. All homemade by me

This is hard to believe that there is no one in south east Louisiana on this forum that does not want some of these wonderful grapes. On a side note, they also make an awesome jelly.