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My muscadine red wine has been sitting in the carboy at room temperature for about 60 days now, waiting to clarify. It is still so dense that a flashlight will not penetrate. Any thoughts about how much longer it should take? A second question, maybe more critical, is that there is a thin...

I am attempting to make wine from wild muscadine grapes from my back pasture. I have followed a recipe found online and have fermented with the skins in a strainer bag for 10 days, still waiting for the SG to drop to 1.010 or less. Today I removed the skins after squeezing all the juice out and...