I'm a very new "newbie", but when I find something I'd like to do, I go all out. I may have royally screwed up with this one though, since I'm not sure if I'm doing it right! LOL
When I put my last batch in the secondary fermenter, I had (all 5 gal carboys)
5 (25 gal total) Peach
3 (15 gal) White Muscadine
2 (10 gal) Black Muscadine
1 (5 gal) Peach/White Muscadine mix.
WOW--I never added it up that way before. I just had carboys all over my bathroom!
I have only bottled one batch of White Muscadine so far. That batch has turned out really good. (My first!) I have no idea of how anything else is going to turn out.
Depends. If I am making wine from fresh grapes I make enough to fill my 2 30 gal oak barrels plus enough for regular topping off and racking so usually about 40 gal each. If making from frozen juice I make anywhere from 3 to 6 varieties.