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My reading is about 4.0PH. is this okay?

I just opened a Forza kit and it has two packs of yeast. EC-1118 and RC212, what is up with this?

I have just bottled a 6gal batch of Merlot and would like to store it in a fridge. The temp is 45F. The wine can stay in the fridge as long as it needs to, so what do you pros think about this?

I'm ready to rack my first batch of muscadine. What style or flavor should I top it up with?

It's Muscadine must and I think it needs more sugar, and berries. Can I just smash and add some with sugar?

You think this is too cold for secondary fermentation?

Muscadine must with a temp of 72F and SG 1.130. Added Lalvin K1-V1116 tonight. Am I on the right track?

I got my recipe for muscadine wine from the old man next door. He has since passed away. I was thinking of using some bentonite before pitching the yeast, but the recipe doesn't call for it. This would be the only change to his recipe and I wanted to know what you guys thought.

It's saying I need a 7.5 gal primary to start and I have a 6 gal glass carboy. Will it foam or bubble over?

I have 30 lbs of muscadines and would like to have a good batch of wine. Should I cook them before I try the primary ferment and what temp? I was thinking like 150F for ten min's.

Hello, I am glad to be here. I'm just starting to get into wine making.