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I don't have pectic enzyme and did not use it in my first small batch... ??

It is now at 1.134 SG. No water added and no sugar yet. Just now putting it in the buckets. Should I add sugar or water?

Actually, I just found that my "muscadine" juice is blackberry! I was told it was dark muscadine, but, no! It came from a friend of a friend who was going to do wine but decided not to. So I took it...

How do you PM on here? Lol...quite new to forums...lol

Still have the corker??

Well, I was getting my juice ready to go and was straining off some of the large pulp. I was told it was muscadine juice. I do believe this is actually a blackberry!!! Lol...anything I need to do differently??

Oh duh...just re-read the last of your message...lol...sounds good! I also tagged @garymc. Thanks for the reply!

That is what I have done with my first very small batch. I did not strain any of the pulp, though. It is quite dry right now but is still very early. It is also quite clear already! Only about 6 weeks after first rack. Plan to rack again at end of March. I did add sugar in the beginning and it...

Ok, I would like some help in starting a new batch with my dark muscadine juice. I have all these quart jars that I need out of the way...lol. I will do 6 gallons. It has a lot of pulp in it, so I am going to strain at least some of it off. I am wanting it to be on the sweeter side and not...

Ok... Was planning to get regular corks to put in them, but won't bother...thanks....

Awesome! I was planning to get better corks..these look a bit short and I don't know how old they are. 3 of the bottles still have shrink wrap on them but... Thanks for the reply!

Just found these..will they work for wine???

Ok, if you still have it by the time you come to Knoxville, I would love to have it!

The storage temperature while aging. ;)

North of Knoxville.

I am using dark muscadine juice. I had it in the house for the first 3 weeks around 70ish, when I first started. Racked and put in garage for about a week and a half at around 50ish, then racked again and returned to garage. Has been about a month since I began, on December 8. Seems pretty clear...

I had read on here that it is better to keep the wine at a cooler temperature, but just read that in the 70's in better for allowing degassing... Right now I have racked off most sediment and have it in the garage at about 50 degrees. Should I actually bring it in? This will be the first 3 month...

How close to Norris are you? I would be interested!!

Well, darn... Once I am ready to bottle, how long are you supposed to age the wine? I thought that after you have racked every 3 months and we're ready to bottle, after about 9 months, then it was ready to drink?... I will also want to backsweeten, so when do I do that?

Ok, great, thanks! One question... I just got these bottles for Christmas. Once I am ready to put the wine in them, should I use corks or can I use these toppers that came with them?