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Long beginner story, but, Second year making muscadine wine. The first (3Gal.) turned out great BTW!! Now my vines are producing more and quantity is increasing. I have purchased a used crusher/destemer, although I do not pick the muscadines with stems and a used press.I am dissapoined with...

While visiting a wine store some years ago the salesperson had an aerosol can of some kind of gas that he would add (spray) to the empty space in the fermenter to keep oxygen out. I was wandering what what this may have been and could this same gas be used to fill up empty space in a carboy when...

I have a 6 gl carboy with a Amarone that has been stabilized and I am bulk aging and a 3 gl carboy of muscadine that has been stabilized as well. I was planning to bulk age a while longer. I had these in an unused room where the heat was cut off. It has been really cold here and last night I...

This is the first WE kit I have done and I am thinking about modifying the process some. The kit has an extra sugar pack that is to be added when the SG get to 1.015 or lower. I will do that per instructions. What I am think about doing different is the clearing process. I am thinking about...

Here is the short story. Day1 Crushed about 40lbs of Muscadines that had been frozen. Only got about 2.5 gallons juice. Added sugar and water to get to 3.5 gal and SG of 1.84. Added 3 campden tablets, 1.5 teaspoon yeast energizer, 3 teaspoons yeast nutrient 18 drops peptic enzyme and some...

This is the beginner section so here goes another beginner question. I have 50 lbs of muscadines, frozen at the present time. I plan to thaw crush and strain and then begin the fermentation process. I have read that juice extraction with a food mill is easier if the grapes are heated. I have...

Hi, I have a recipe for Muscadine that calls for nutrient to be added. I have on hand some energizer. Can I substitute? Mike

Hi, Time to bottle first kit. Now what to do. I am using recycled bottles that have been washed in b-brite rinsed and dry. I have bottle tree with bottle rinser that goes on top that is used to sanitize the bottle before bottling. The question is what is the precess for sanitizing and...

Hi, New here as you can tell. I have read about kits with raisins and adding Raisins as a way to give the wine more body. I would like to add raisins to a less expensive kit to increase body. I have read that raisins also contain sulfites so my question is how do you prepare the raisins to be...

Hi all, new here as you can tell. This is our first attempt at kit wine making and everything is going well I hope. The beginning SG was spot on according to directions. Primary fermentation only 1 week. Instructions said 2 weeks but the SG was right and no sign of fermentation. Temperature in...