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I just received the new EC Kraus catalog and am looking to replace my primary fermentation vessel. In the new catalog I see a 6 Gal. screw-top fermenter (very similar to what I’ve been using) and I also see 9 Gal.Tuff-Tank fermenter. The Tuff-Tank looks like it would save me a lot of space. Has...

Haven’t made any wine in 30 years so I’ve about forgotten all I ever knew. Anyway I’m now retired and I had enough muscadines this year to try a 5 gallon batch. Primary finished today and it is now in the secondary process. Hopefully it will turn into something fit to drink later. Jim

Hello to All Haven’t made any wine in 30 years so I’ve about forgotten all I ever knew. Anyway I’m now retired and I had enough muscadines this year to try a 5 gallon batch. Primary finished today and it is now in the secondary process. Hopefully it will turn into something fit to drink later...

Thanks for both of your quick replies. I will save that information and use at the proper time. Again Thanks.

Today my muscadine wine reached S.G. = 1.020 in the primary. I transferred the wine into a glass carboy with an “S” water trap for secondary fermentation. At this point I’ve done nothing more. It has been 30 years since I’ve done any wine making so I still have questions. At what point do I...

OK, thanks. I guess I had bad information. The S.G. is 1.020 now so it is getting close to going into the carboy. Thanks to your help.:h

OK, one more dumb question (hopefully). I was worried about the acidity of my Muscadine must. Today the PH control papers I ordered came in. I checked the must and found that according to the test strips that the PH is 4.0. That is strongly acid ......... so how do I correct this as I...

Thanks ........... I'll be watching for the magic number before I rack into the carboy for secondary fermentation.

Update -- Slow Fermentation Start Wow …… glad I just let my muscadines just sit longer in the primary fermenter without re-adding more yeast even if the fermentation action was very slow after 24 hours. It was just showing a few small bubbles when I left town on Monday. However, when I returned...

Decided to use my muscadines to make wine this year and used the recipe in the E.C. Kraus catalog. The recipe follows below. 30 lbs Muscadine (crushed in a fruit bag) 9lbs sugar 5 tsp. yeast nutrients ¾ tsp. pectic enzyme 1 tsp. wine tannin I added all of this in my primary fermenter...