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Have roughly 75-100 lbs.of each in the Crossville,Tn. area if anyone is interested LCW

Took 12 gallons of muscadine wine all primary fermented toegether in 3 6 gallon buckets all tested same in acidity and SG syphoned in 4 3 gallon carboys first 3 all doing well last one it took almost a quart of finished wine to top off the carboy.First 3 doing great the 1 finished with a quart...

In a 6 gallon bucket fermenter how many lbs.of muscadines in a strainer bag would you feel safe with so you would have adequate space?LCW

I have 63 lbs.of muscatines and 42 lbs.of seyval blanc.The fermenters I have are 6 gallon size.My question what size fernenters do I need to do a good job.Will doing insmall batches work ?LCW

I have 7 vines of chambourcins in mid. Tn that are about ready and my schedule is so screwy I'm not sure if I can do them justice if anyone is interested give me a shout.LCW

Is there an affordable destemmer and press made for a small home wine maker? If so where would I look?LCW

What variiety would be best for my area in Tn.and where would you purchase them?thanks LCW

I need to get a couple more where would be the best place to look and would you go with the 5 gallon or 6 gallon

Just got back in to our So. Fl. digs for the winter and as usual my carambola(starfruit) trees are loaded and I know it can make a decent wine any ideas.If any of you winemakers are venturing into so. Fl.and are intersested let me know and you can come by and I'll give you enough to make a batch...

Some way I inadvertingly mixed K-sorbate instead of k-met I then proceeded to add 3 teaspoons of the mix to 3 gallons of muscadine must consisting of 22 lbs. of muscadines 9 qrts.water and 6 3/4 lbs. of sugar.no yeast has been added.Shall I just continue and add the yeast tomorrow or what.I did...

Gettin ready to empty the freezer and have 48 lbs of red muscadines.These are a domestic variety not sure which one,Anyone have a good recipe to start with.LCW

I have 48lbs.of cleaned muscadines in my freezer.At the present I have 2 6gallon primary fermenters.Should I split the grapes into 2 24lb. batches for the primary fermenting and will this give me enough room to work.Thanks LCW

I'm about to purchase a ph meter I've read about the Hanna PHEP but don't have a clue.I just have a small home winemaking hobby.any help would be greatly appreciated.LCW:fsh

I'm about ready to rack for the second time And before I'm finished and ready to bottle I'm pretty sure I'll need to add sugar.After adding the sugar I'll add the p sorbate then do I have to stabilize the wine.As you can tell I'm pretty new to thisThanks LCW

I reside in So.Fl. in the winter and have several mature carambola trees but have never tried to make any wine out of the fruit this yr.I'm planning to try a batch any ideas LCW

this spring I will be adding sugar to a batch of chambourcin.It is in a 3 gallon carboy how do I go about figuring out how much wine I will displace and what do you do with it.LCW

Looking for a crusher destemmer to be used for roughly 100-200lbs of grapes a year and maybe some fruit Any ideas? LCW