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Thanks for all the recommendations. The hardest criticism will be from my wife when she has to drink it…

Recipe is handwritten from my great-grandfather and it describes the wild yeast from the skins. Any thoughts on adding yeast at this point? Or ride it out with the wild yeast? I do have EC-1118 in the pantry from a dewberry wine earlier this year.

Will adding pectin enzyme at this point impact the yeast at all? The yeast is the wild yeast from the grape skins.

OG was 1.095 when placed into carboy. I have not taken SG since it was put in carboy two days ago. Airlock is still bubbling, so I know it’s still fermenting. Thanks!

Long time reader, but first time poster. I’m in the secondary fermentation phase of making wild mustang grape wine. The juice from the primary fermentation was very syrup-like and didn’t filter very well, so made the decision to only filter through a colander. Based on the picture, there’s...