My red muscadine

[Sirs]

I wouldn't think so but thats just me I normally try to get mine close to where I think it should be when the alcohol kills the yeast and it leaves residual sugars

 

[seth8530]

Ok, bottles the wine and sweetend it as I went with a sugar syrup. The wine hit 1.012 by the time I was done adjusting it. It taste fairly well balanced considering how acidic muscadine can be. This wine is perfect served with a couple pieces of ice in it.