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Arne, I'm not kidding. This stuff taste great. It's probably 12%. We had a party a few nights ago. A friend of my daughter came over, I ask her to try it. She said she really didn't like wine to much but she gave it a try. I couldn't get her to stop drinking it once she started. 4 or 5 glasses...

Well I wanted to give an update. I added a pack of crystal light raspberry ice and a pack of wild strawberry to the gallon. Done this with 2 batches so far and everyone that has taste it thought it was great. I have 1 more gallon that's ready but I keep telling everyone it's not ready cause it...

Hey Charlietuna, Thought about that also. Was thinking like 2 packs per gallon. It's just an experiment. I mean like, how does Boones farm make wine so cheap. And I know some people that like to drink that. I do think Kev was right though. I should have added some super nutrient. It wouldn't...

ShockwaveCT, not sure exactly, but your saying 760 oz in the carboy. That's almost 6 gallon. What size is your carboy? Your formula looks close though from what I can tell. U would need roughly 2.15 oz of 95% for every 85 oz of wine.

Thanks for the replys so far. So Kev, are u saying I should add some tomato paste now or when I first started it? And what would you consider a small amount for a gallon batch? Thanks....

Well, a month ago I took a gallon jug and put in 2 lbs of sugar. Filled the jug with hot water and stirred until all the sugar was disolved. The next morning I pitched in a pack of Fleischmann's ActiveDry Yeast. There's about a 1/4" of lees on the bottom right now. I'm getting a bubble about...

Welcome and happy brewing.

Well I still don't know what's going on. Wade, I shook it up good I thought. It looks like it is going to settle just about the same as it was. Maybe it is all lees. It just seems like a lot to me. I think I'm just going to wait for a month from original transfer and see what happens. I'm not...

Starting SG was approx 1.1, It was in the primary about 8 days. It's still going strong. The air lock is bubbling about once a second. I'm really not sure if the lees is the total 5" or if it's just sticking to the side of the glass. The color is so deep purple it's hard to tell if it's clearing.

Well, not really. This was my first batch in a long time. I forgot how important it is to keep accurate records. I have some notes but not all of them. I'll try though. I didn't have a acid test kit when I started this. Everyone just said that Muscadines have a lot of acid so I added calcium...

Welcome, I'm in Fl. now but originally from about 70 miles south of Buffalo. When I was a kid I picked grapes at a welches grape field in Westfield N.Y. Small world, I think u'll like the forum. I don't miss the snow no more.

I'm making my first batch of muscadine wine. I put it in the secondary, a 5 gallon carboy on March 27th 2010. There looks to be about 5" of sediment. The wine is a very very deep purple. I'm getting concerned about the amount of sediment and when I should re-rack? I started with 35#s of grapes...

I have an arbor of muscadines. Picked 35# and it's started already. But there is a lot of sediment. Thats why I ask. Sorry I got off subject.

Just have to ask....... Did your Muscadine have a lot of sedament?

LOL, a big what? This is good..................

Well, I put it in a 5 gallon carboy today. I liked the taste. I could sure taste the oak chips and the jelly too, a little bit. I think it will be ok. It's been about 10 hrs since I put it in the secondary and right now I'm getting a bubble about every 10 seconds. I have ideas about the next...

Hey Carmen, I just talked to my aunt. She said my grand parents lived about 1/2 way between Smithport and Johnsonberg. Dang, I was going to ask when the family reunion was, maybe julie could use that in her sched.

Welcome Carmen, I think you'll like it here. I'm kinda new also and have got some good info already. I'm down here in Fl. now but my mom and dad and grand parents, aunts and uncle's all lived near Punxsutawney. I spent many a weekends there as a kid. Happy brewing and have fun.........

Thx for the thread. But I do have a question before adding a starter. Originally, I used Red Star Montrachet yeast which has a tolerance of 8 -10% alcohol. If my beginning SG was 1.11 or 14 1/2% and now it's at 1.052 or about 6 1/4% that would mean I have approx 8 1/4% right now. I think my...

I've been doing searches for making a starter. I find a lot about adding a starter but not how to make one. When I started the wine I used Montrachet yeast. If I make a starter can I use Lalvin 71B-1122? If I can use the 1122 how would I make this starter and do you pitch it right away?