That sounds good. But you will be making the wine before then. I like to freeze my Muscadines for a few days, then take them to the crusher and break them down. It seems to release more of the juice that way.
No, put in refrigerator for at least 1 to 2 weeks. It wet I’ll settle out quickly. Nd transfer to clean carbo while it is still cold. That will leave all the crystals in the old one. I recommend sweetening the muscadine. It tastes pretty rough unsweetened to me. All the awards I have won...
The only thing I would recommend is to refrigerate the wine after finishing the fermentation process to help settle the acid crystals out. You will be surprised to find out how many crystals that will ppt out in the bottom of the carbon. I have been making muscadine wine for 9 years and have...