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"i have settled on my fav's, apple/pear blend, blackberry, blackberry/elderberry mix, strawberry, sour cherry, , apple, peach, skeeter pee port, i have several sargents yellow crab apples bushes i use kinda like a tanning, for a popping finish" Does this mean muscadines didn't make the cut for...

When you rack, don't rack from one carboy to another sitting right next to it. Have the full one on the floor and the new one up on a table or counter, so the vacuum is lifting the wine. It will have to pull harder to lift it up to an elevated carboy.

One of the reasons for using Lalvin 71b-1122 yeast is that it eats some of the acid and you don't have to take other actions to reduce the acidity as much. The other reason is that it leaves more fruit taste and aroma.

That's a good point. I forgot about pectic enzyme. I use it with crushed grapes and I would use it with the juice with pulp. If there is a pectic haze in the juice without pulp, the first thing to do is add pectic enzyme. If the juice was heated in the canning process, you can count on active...

Lalvin 71B-1122 is commonly used on muscadines, but without the skins, it might not matter so much. You could strain the pulp, or let the yeast have its way with it and then rack off what's left of it. I have always made my wine from crushed muscadines including the skins. I usually drink my...

You will find they are easily propagated by layering. I also just cut off some almost pencil diameter cuttings and stuck them in the ground in late February (zone 7 SE Missouri.) The layers were just about 100 percent success and the cuttings were more like 40%.

I have some aronia wine and a lot more blended aronia/elderberry and aronia/muscadine in carboys. I also have some bottled. I like it better blended with the other fruits so far, but being aged in the bottle could change that preference. The berries don't contain a lot of juice and are too small...

Ison is productive. One member reported weighing and tracking 200 pounds of muscadines picked off one Ison vine. He was in Louisiana.

You might try Muscadine Growers on Facebook. https://www.facebook.com/groups/581310545314262/ Are the Dixie Reds productive?

Elderberries are not very acidic. ph around 4.65

The first thing I would go to is pectic enzyme.

That looks good!

What do you do in your middles?

I don't have a good answer, but I can tell you some mistakes I made. I used landscaping fabric in the row, pinning it down every so many feet and covering it with wood mulch to keep the wind from blowing it away. The wind blew dirt into the mulch and it, of course, decayed and became better soil...

If the stems of the leaves and the tendrils are green, it's a bronze. If they have some reddish tinge, it's a purple. I don't know of any leaf patterns, but I don't know what I don't know.

It's not a flower stem that has been cut off below the flowers?

Well, I finally found a crusher someone had for sale. It has adjustable rollers, so it's good for muscadines. I have some supremes and majesties that are pretty big. I've gone from 20 gallons of wine a year to more like 80, so this had to happen. Got a press, too.

Sorry for another post without content. But you can't please everybody.

Another member pointed out that vines other than vinifera grapes do not constitute a vineyard, so I deleted my hardy kiwi pics.

The only thing on my laptop was video, so I deleted it in order to comply with the original post.