James, when we lived in Arkansas, we picked muscadines by hand and ate them
as we picked them. Nothing acidic there. There are two wineries in Altus
AR that make it from muscadines. One is Wiederkehr Wine Cellers, Inc. You
might call them and ask them how they do it. I know they have one called
blush muscadine that is fantastic tasting. I have two bottles in my storage
area from them.

Dwayne




"William Frazier" > wrote in message
...
>
> "james" > wrote "Regarding the question about "too
much
> sugar" I typically add no more than 8 oz to the gallon of my blackberry to
> get a pretty sweet wine. I've added 12 oz to the gallon of the muscadine
> and as was said it seems to mask the acidity not really sweeten the wine."
>
> James - The 8oz/gallon is about 6.3% sugar and 12oz/gallon is about 9.5%
> sugar. I agree...this is a lot of sugar and the wine should be sweet.
>
> " I'm using the same North Carolina muscadines that a local winery uses
> > to produce a great wine. The winery owners say to use 12-15 pounds of
> > grapes per gallon and that they add nothing else except yeast. "
>
> Is their wine sweet? Maybe they don't tell everything about their
> procedure.
>
> Bill Frazier
> Olathe, Kansas
>
>