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2 nights ago we bottled the first batch of muscadine wine using the afformentioned recipie. after 32+ days in the "primary ferminter" we "racked" the wine into a glass carboy and added 1 campden tablet per gallon total of 4 tablets. it sat in the carboy for about 3 weeks and the air lock...

okay i have had the muscadine wine in a carboy for about 3 weeks now. (i think you guys would call it secondary, still trying to catch onto the lingo ) it has setteled out and is very clear. as far as i can tell the air lock hasnt bubbled in about a week. i am thinking of bottling it now...

-------------------------------------------------------------------------------- i dont know anything about specific gravity and using it to make wine. we have a recipie that was passed down through the family and follows as: 3 qts uncrushed fruit (any fruit will do) 9 lbs sugar 3...

first of all thanks for the great advice on the muscadine wine. it turned out very good it is settling out very nice. going to try apples with same recipie and need some advice on crushing apples. has anyone every made apple wine from fruit? if so any and all advice would be very much...

me and my wife are making our first batches of muscadine wine. they have been in the ferminters for 32 days. the recipe we have calls for them to be in the ferminter for 30 days, but the fruit has not all settled to the bottom. we were told by an old timer that when it is done all the grape...