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Thanks Turock. The juice tastes good, like grape juice. If the acid is still high after fermentation, what would you recommend?

Thanks for your help whackfol. My acid test kit asks for a 3ml wine sample and 3ml sodium hydroxide. Nowhere does it list the normality of the NaHO. The kit instructions are to multiply the ml of the NaHO used by .25 Testing with the color regent in the kit I used 6ml of NaHO to get a...

TA is off the charts. I crushed Black Spanish this weekend, put in the primary, added meta. Checked the ph today with my meter and ph is 3.34. Checked TA with the ph meter and the color change method and it takes double the quantity of sodium hydroxide as the quantity of must sample to get...

I'm thinking argon is the best choice for topping off. Coravin has tested the effects for 10 years on high quality finished wines. http://www.coravin.com/ Thoughts?

Thanks for the feedback. I'm studying your recommendations and adjusting my plan. More questions later

I've never made wine but I have a lot of muscadine in the freezer and more on the vines. Following is my initial recipe plan. Please make constructive recommendations with explanations why. Thanks Red Muscadine Recipe •50 # Noble Muscadine •Crush grapes and place in 10 gal. Initial...

We made cases of Muscadine Jelly last year Our current plan is to freeze them in 5 or 10 pound packages. That gives me a year to sharpen winemaking skills in small batches or sell them. Still interested in furnishing grapes for a share of the wine. Maker would need to be in my area to reduce...

I'm between Dallas and Texarkana, North of Tyler I have no equipment It would be great if several people made the wine. We could select what we like and try making it ourselves next year.

We anticipate harvesting 1000 to 2000 pounds of Muscadine grapes, mostly white Carlos but also some red Noble. We would like to partner with some experienced winemakers to test different recipes. We have never made wine. Suggestions or offers?