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Thanks for the replies, everyone. This is a lot of information to process, and it is greatly appreciated.

Thanks for the reply. My thoughts were that by doing this, half would be CO2, half alcohol... But, again - I suck at making wine

1. Crush 30 lbs. of Muscadine grapes in a clean, sanitized 5 gallon plastic bucket - add 5 crushed Campden tablets to the mixture, and add sugar syrup until the S.G. of the juice measures 1.158 (potential ABV of 21%) I do this to hopefully end up with a finished product that has 10.5% alcohol...

@rustbucket - I'll check out that thread!

Thanks everyone for the help. I now know to rack the wine after about 2 weeks so that the dead yeast can be left behind. @Stressbaby - thanks for the links and info. I'll get some new yeast...

I go by the name Engineeredgarden, but you can call me EG for short.... I have been making homemade wine for about 5 years now, and came here to learn how to consistently make a desirable wine.

Pillswog, that is the smell

Does that mean that I am not waiting long enough?

Thanks for your reply. I can't explain the smell. But, the first time that I encountered such a smell was when I attempted watermelon wine for the first time. I notice it before bottling. I typically let it work for about 8 weeks, then try it once the airlock shows signs that fermentation has...

First time poster, here - but, have been making homemade wine for about 5 years, now. The only ingredients that I use are : fruit juice (mainly Muscadine grape juice from my fruit), yeast, sugar, pectic enzyme, and of course Campden tablets to sanitize everything with. My success is 50/50, but...