new batch of muscadine wine

[cecilias9]

We have begun a new batch of muscadine wine. We have
just over 3 gallons of juice (last year it was about 3 1/2). I have added the 5 campden tablets and stirred.

I have
read the wine journal that I kept last year, but find it not the most
helpful. Last year's batch tested at .7% acidity and this year it is
.85%. My SG is 1.066. I am sure this is because we have so few white grapes added in. I
wasn't going to use any white, but we didn't have enough grapes to use
only the dark ones. Anyway, last year I added a 1/4 tsp of calcium carbonate...
but I never did any cold stabilizing as it says on the bottle. I think
I just followed instructions from someone on the
forum. I saw one of Waldo's posts where he said he only added water instead of the calcium
carbonate. So... any suggestions?

 

[toddrod]

I would just add water to get the acid where you want it then add sugar to get the SG you want. That is how I do mine.

 

[cecilias9]

Thank you, that is what I will do.