- Aug 3, 2010
- Reaction score
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 noticed that there is only a little over 4 gallons of it. I was shooting for 5 1/2 or 6 gallons because I plan to use a 6 gallon carboy. Is there any way to increase the amount at this point, such as add more distilled water or grape juice? If not, how do I make up the excess space in my 6 gal. carboy?