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As long as the S.G. continues to drop you're good. Continue to monitor it.

Soak them in a little water over night before blending and you'll be a happy camper.

Darren is dead on here. Campden should be added after the second racking. By doing it this early you're taking a chance of stalling or stopping fermentation. For a more flavorful wine another gallon or 4.25# of blueberries is required, keep this in mind on your next batch.

If you've had no issues doing it that way then more power to you but I'll continue to put it under an air lock once the S.G. reaches 1.010 as I like a CO2 blanket at that point. Like most coats, it gives me a warm cozy feeling knowing I have a level of protection.

By waiting that long to add the air lock you could be running out of CO2 for a blanket.

I wait until the S.G. reaches 1.010 and then rack to the secondary.

Placing the fruit in paint straining bags makes the process much easier especially when it comes time to strain the fruit. Also, don't forget to punch down the cap 2-3 times daily. Good luck on your venture.

I hope that was a type-o on the K-meta, if not then you'll have a devil of a time trying to get it going. 1/2tsp would have been more like it. You didn't mention how much sugar was added or the S.G. Personally, I wouldn't add acid to the mix.

Yes, use pectic enzyme and yeast nutrient. Yeast energizer is what I use to give the yeast a boost on some sluggish batches but with muscadines I don't think it's necessary. As for the K-meta you definately want to use it. 80#'s of Noble will be plenty enough for a 10 gallon batch. What does...

Really it depends on the kind of grape on hand. Some, like the mustang grape have a high acid content which could use a little dilution or softening. No information was given as to the variety of grape used. Personally I prefer the muscadine grape crushed and fermented with a little water...

Stirring daily helps keep the skins wet so that more flavor can be extracted. On muscadines all the flavor is in the skin. As the brew ferments the skins float to the top and dry out so you're missing out on flavor if they're not mixed in. If you can't be there to stir daily then some...

You can put them directly into the juicer frozen but the process will take longer and you'll consume more energy that if you first thaw them out.

The old ways are not always the best. The hulls should be pushed down at least twice daily. Once the S.G. reaches 1.010 transfer the liquid only to a carboy fitted with an air lock. You need not run a tube from the fermenter but do cover with a towel to keep out the fruit flies. Three...

Some people have different tolerance levels to deal with the acidity of muscadines. I'm like you in that I can eat as much as I want without an adverse effect from the acid where as a close friend says his lips get tingly and eventually get numb from eating them. I believe the wild variety has...

I've heard that Asians make a health tea from loquat leaves. Does anyone have a recipe for this?

If the bag is inflated then it must be sealed, is it a zip-lock or something of that kind? You stated that the air lock is bubbling away... then why is the bag inflated? Sure would like to see your set up.

It's the K-meta. Don't worry about it the taste will not be affected.

John, what PW said was correct however, Darlene muscadines aren't nearly as astringent as some other varieties

PW, the grapes you described could be most any kind of black ones since there are many that match that description. As for the figs, I'd just make sure you add enough acid. Can't give you much more to go on as far as what else to add. I tried a fig/muscadine once that was just OK but didn't...

The figs require about 2.75tsps acid blend per gallon. I try for a PH of 3.3-3.4. The recipe I use for figs calls for 3.5#'s/gallon so you could make an f-pack with the extra amount or make a 2 gallon batch. As for the muscadines, I'd use the entire volume for the wine and not worry with the...