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Try planting the seeds. I'm told most will germinate.

32 muscadines (9 varieties), 2 grapes, both B 17, 2 pears, 2 peaches, 1 fig, 7 pecan, 12 citrus

After harvesting garlic in the spring I plan to make garlic top/shallot wine.

Just completed a batch of blackberry flavored with mesquite chips... A little too young to say yae or nae.

I've made a 2 gal. Batch of shallot wine that I use for cooking only.

Well said!

You likely already know this but just in case... Muscadines do not reach their full potential for flavor and sugar content until the shine or gloss has been replaced by a very dull or drab appearance.

If it were me I'd get rid of them and put in a known variety that you can count on.

I have a 5 gal batch in a carboy that is pure juice from a steam juicer. It took about 80# of mixed muscadines for the batch. This is my first attempt using 100% juice.

Sounds like a plan. You're using pure juice, are you going to press or steam juice? My vines didn't produce as much as normal this year, maybe I over pruned them.

Hey Todd, good luck with your venture. What varieties of muscadines will you be using?

I zested 12 grapefruit as you did and used a pint jar filled with ever clear. I only had to add 5cc to a 2 gallon batch of grapefruit wine to make a astonishing difference. I've also done tangerines but haven't used any yet.

I also got rid of the supreme. Darlene is OK just not a heavy producer... I've had those since 1999. Black beauty is a heavy producer and real good for fresh eating...I've made wine with them but nothing to brag on. Ison is a better wine grape for me anyway. Sugargate is my favorite for...

I don't have sweet Jenny but I do have one Pam. I can't tell the difference between Pam and Darlene... Well not much anyway. So what have you pulled up? I have 2 vines of q21b17 grapes that were salvaged from the LSU ag dept when they were trying to develop a wine grape for the south. It's a...

You stated that some varities should be pruned in the spring. Why wait until then if the vines are dormant now?

Oak is not the only wood used to enhance the flavor of Wine just the most traditional. I plan to toast pecan hulls for the next batch, especially for blackberry, which is ,I think most receptive fruit wine for flavor enhancement of wood. Jack Keller has also used mesquite... Among others.

I've made it with dried flowers from Mexico. I used 1.2# mixed with 5 frozen containers of white niagra concentrate for a 5gal batch and it turned out to be over kill. Half as much flowers would have been closer to what I was looking for... it was overpowering.

My recommendation would be 7#'s/gal. for cultivated muscadines. If using the wild ones less are required since they have a stronger flavor in my opinion. For a 5gal batch figure on 1-1 1/2 gal of water and figure on ph of 3.30~3.25. The 5gal paint straining bag works well, I use it from the...

I don't add color additives other than the F pack.

It robs some but not all the color. Pour a little red wine in a glass and stir in a little K-Meta and see what happens.