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Al, thanks for helping here. As you can see by my avatar I grow muscadines and was advising along those lines.

Were they mine, I'd trim and maintain a single stalk and then train the vines onto the wire.

I can answer only one of your questions, to avoid or stop a MLF clarify with egg whites.

Muscadines contain somewhere in the order of 20 times the amount of resveratrol as do grapes.

Wade, that sounds interesting (even though I don't have a primary with a sealing top) but it would seem that you'd be extracting a lot of tannin from the seeds by exposing them long term to alcohol.

Sure, that'll work.

They're not all the same. I have some mimosa tannin but I have to admit that I've never used it.

Sure hated loosing those three. The whole batch of bottles were in a plastic tub and would you believe that an exploding bottle blew a hole in the tub.:(

I carbonated the beer way using beer yeast that was supposed to give up at 6% alc. It didn't give up as I'd hoped and exploded 3 Grolsh bottles:) If I try it again when the carbonation gets to where I like it I'll just bring the temp. up to 168F to pasturize it.

There was a spot on this evenings news about a skunk acting weird. The animal was killed and tested for rabies and sure enough it tested positive. Sometimes it's a good idea to keep your distance.

I've been using a heating pad that I attach by using twine wrapped around it and the vessel. The one I use has 3 heat settings and remains on until you turn it off.

I keep all yeast in the refridgerator to prolong it's effectiveness. When buying yeast look for the most recently date stamped packets.

Yes it does work to enhance the flavor of the fruit in country wines. By far the biggest consideration is the flavoring used. Only use premium flavorings and after you settle on a good one be very cautious adding it to your wine, a little goes a long way so do numerous taste tests.

Good idea Luc, I'll have to try that.

Life is short, savor every moment. Congrats and enjoy the experience, you'll never come this way again.

I have experienced that with muscadine and blackberry wine. After clearing (at least I considered it clear) and filtering with a #2 buon filter the wine sparkled. A year later I found sediment in the bottle but no floaties. It appears or seems that color or pigment has fallen out, just my...

Blueberries are sometimes tough to get started but well worth the time. For a 5gal batch I'd use no less than 17#'s of blueberries and run them through a food processor. Add 6tsp. yeast nutrient, 6tsp. acid blend, 1 1/4tsp. yeast energizer, and 32oz. red grape juice concentrate, 7#'s sugar or...

Go slow, "cultivated" muscadines have a delicate flavor that you don't want to mask. If you like the oak taste profile then taste test the wine starting the first week after adding the oak and then every few days thereafter.

Hey that sounds great, let me know how it turns out since I still have muscadines in the freezer.

Don't use the drill yet. Give it a month with air lock attached. Go slowly, time is on your side so don't rush it. In a month or two fermentation will cease and the wine will clear. Once this happens come back for more guidance. Patience, patience, patience.