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Hi All, I just stabilized a white muscadine today. I probably should have racked it again prior to stabilizing as it was decently clear, but I added the Campden and Potasium Sorbate and stirred all of the settled matter into a solution. I was planning on clearing the wine with something after...

I have a white muscadine that has fermented dry and has been racked twice. The PH is 3.0-2.99 but I really like it. What are the consequences from being lower than the the recommended range? Thanks.

This is a red Muscadine that started with frozen grapes that we harvested last year. I diluted the must with distilled water to bring the TA down to .65% before fermenting. I added raw cane sugar to bring the SG to 1.1. Lalviin 1118 yeast. My first recognized mistake was not adding pectic...

Hi All, My Dad has been making wine and growing grapes for probably 20 years now and until this point I have just been his occasional assistant. He is having some age related memory problems now and I have assumed the hobby, his equipment and for the time being, his grapes. I've been reading...