Ernest T Bass
Senior Member
- Joined
- Sep 20, 2010
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I visited a local winery and talked to the owner for about an hour about how to make good wine. He only made muscadine wine, he said to ferment the muscadines at as low a temperature as you can don't add any water. Was he right one either or both accounts. I started muscadine today, I used 35 lbs of muscadines and added 4 liters of water, do you think that was too much water? As I mashed each muscadine between thumb and fore finger I could tell that the pH is pretty low. Every muscadine wine I have made, the pH is always about 2.5 and 2.8, I adjust it to about 3.1 or 3.2 with calcium carbonate, is this good or should I leave it low. I know it's a long post, but, then I didn't ask all the questions I wanted to. Thanks for any and all replies.
Semper Fi
Semper Fi