Do you have a good recipe for muscadine's or scuppernong's
Six pounds per gallon is standard. For a 5gal batch, 30#'s is required. Plus,
1/4 tsp pectic enzyme (liquid)
5 tsp yeast nutrient
1/4 tsp K-meta
2 gals. water
8#'s sugar, target SG 1.085-1.090
Do not add acid!
Yeast, montrachet or RC 212
Reserve 1/2gal juice for back sweetening
Let set on skins (for at least) 24hrs before pitching yeast. When S.G. reaches 1.010 transfer to secondary and then follow normal wine making procedures.