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I would probably just go ahead with your recipe and see how you like it after fermentation. You can adjust it then if you think it's too high. Also, it gives you a chance to order a test kit (under $15).

At 8#s per gallon you might want to check the acid level as muscadines are usually high in acid. Adjust if necessary.

Just be selective about the grapes you pick and make sure they are ripe. If you're picking bronze, the ripe ones will seem to have a translucent skin. If you're picking dark, pick only the solid purple ones. And be sure to taste along the way to confirm your choices!

I use the drip system on every batch...so far, so good, but I always treat with K-meta during filtering. Takes 30-45 minutes to filter 5 gallons. Make sure it's clear before you filter. If the filter clogs up before it's finished it probably wasn't ready to bottle.

My first year was 2011, with 23 gallons. This year I'm at 74. I experimented with lots of country wines this year to determine what I like, so I'm guessing about 50 gallons in 2013 since there some I will skip next time around.

I always filter first, add 1/4 tsp k-meta while it's filtering, then bottle immediately. I take 1/2 cup sanitizing solution and a funnel and pour the solution from one bottle to the next, placing each bottle upside down on the dishwasher racks to drain (or use a bottle tree if you have one). I...

A couple of months ago I sweetened a fermented batch of blackberry wine, after the usual addition of K-meta and sorbate. After another tasting I've decided to sweeten it a little more. Do I need to add another dose of sorbate before this second round of sweetening?

In the same low price range I like their Bergamais, while several friends prefer their Blush.

I put mine in a steaming basket over about 1/2 cup of K-meta solution in a pot. Put the lid on and let them bathe in fumes only for about 1/2 hour. No heat. So far so good!

My only experience has been with WineExpert kits, and the directions are fairly straightforward. It sounds like you have the basic equipment you need, and the kit will come with all the juice and chemicals, so go for it!

My banana wine is pretty good at 6 months old. It will interesting to see how it ages.

I usually use 5-7 pounds/gallon in fruit wines, after processing.

Everything I've read about cherry wine has said the same thing about removing the pits. Apparently they can affect the taste in a negative way. Perhaps others on this forum have had more experience and can offer other opinions.

You have mostly summarized the process I take with cherries (and most other fruit), except: Thaw fruit (remove cherry pits if you haven't already), and hand-squeeze all the juice you can get out of the pulp. I don't know if this is really necessary but my rationale is I think I get more...

I wouldn't pass judgment on any wine for at least 6 months after fermentation ends. My typical routine is to rack every 40-60 days until clear.

I refer to this one often...The Home Winemaker's Companion: Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines by Gene Spaziani.

Follow the directions exactly. Use your hydrometer to monitor SG. Pay attention to cleanliness and sanitation. And enjoy!

I have a cranberry I'm saving for Thanksgiving this year. I made it from bags of Craisins, bottled it after 5 months, and it's already quite tasty.

I had a similar experience with my first strawberry wine. The odor disappeared with time in the carboy. In fact, it was gone by the end of secondary fermentation. Just be patient with it and don't panic! I'm guessing the head room is not an issue if you are opening the bucket and stirring a...

1110 + 5 = 1115 Used a slurry from strawberry wine.