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 is no pulp and hulls with it. The ph of the juice was 4 and the BRIX was 18. I adjusted the ph down to 3.4 and adjusted the SG to where I wanted it. Yeast is EC-1118 and it is fermenting at 70 degrees. At transfer I will add more frozen juice to top up.