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I started a batch of blackberry wine (Tom's recipe) on August 27 at 8 am in an eight gallon bucket. S.G. was 1.120.....might have been a false high reading since most the liquid in the berries had not yet integrated with the must. August 28 at 8:30 am pitched the yeast rehydrated with...

I started a new batch of muscadine wine with about 40 lb. of fruit yesterday. Was only able to add 1.5 gallons of water to my 8 gallon primary fermenter after getting all the ingredients and fruit in the bucket. The recipe I'm using calls for 4.5 gallon of water addition. Am guessing the...

I have ~40 lb. of muscadines thawing now and am going to start a new 6 gallon batch soon. Have some oak chips I could throw in the must. What are y'all's thoughts on oaking muscadine wine? Good idea or not? And.....if the consensus it to oak, should this be done in the primary or secondary...

The S.G. is 0.992. Racked to another carboy and added 2.5 tsp of potassium sorbate. Also racked my first batch of Muscadine wine today also, but forgot to take a picture. This is the second time it has been racked. About a month to go before backsweetening.

Have got my first two 6 gallon batches of muscadine wine going now. Have read a number of recipes. One recipe says stabilize the wine with Campden tablets the first time you rack it to another carboy. Another recipe says to stabilize the wine right before you get ready to bottle it. What...

This batch has been in the secondary fermenter for 2 weeks now. The Sp. Gr. measured 1.00 today. Take a look at the picture (sorry it is sideways, stupid iPhone). The cloudy bottom layer is about 5 inches deep. I didn't have the proper straining bag for my fruit when this batch was made...