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where do you get color pro ?

Good answer Rice Guy.

I put them in fermenter after crushed and add all the other ingredients and add kmeta and leave for 24 hours then add my yeast.

That sounds good. But you will be making the wine before then. I like to freeze my Muscadines for a few days, then take them to the crusher and break them down. It seems to release more of the juice that way.

No, put in refrigerator for at least 1 to 2 weeks. It wet I’ll settle out quickly. Nd transfer to clean carbo while it is still cold. That will leave all the crystals in the old one. I recommend sweetening the muscadine. It tastes pretty rough unsweetened to me. All the awards I have won...

I have won over 22 metals with Winemaker magazine over the last 6 years including 4 this year.

The only thing I would recommend is to refrigerate the wine after finishing the fermentation process to help settle the acid crystals out. You will be surprised to find out how many crystals that will ppt out in the bottom of the carbon. I have been making muscadine wine for 9 years and have...

Using different size secondary containers make a big difference. I never add water to my wines. Thanks Dawg......

welcome!!!!!!

Glad you’re back, missed your comments!!!!

Carboy

I put the red rouge in with the start of fermentation and leave it there until I transfer to glass Carnot.

Welcome ............

Hey Dawg, get well soon...........

Welcome

Looks wonderful to me, here in USA in Alabama.

Welcome to the forum. My name is Robert R. also......................

Welcome...........................

Lalvin yeast is all I use also.

I do it all the time..............