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i bet you could blend out those mustangs with a bit of concord concentrate and add the honey and it would make a nice payment blend.

It's been awhile and I have moved away from my vines. The Pyment I made (and it was delicious) was based on a traditional muscadine wine recipe. I substituted local honey in place of sugar. I wanted to use locally sourced honey because I was thinking that it would be cool if the bees honey...

In case anybody does a search and finds this post - I made the muscadine pyment / mead and wow! A year later I opened the first bottle and it is amazing! You can buy muscadine wine but you cant find a muscadine pyment. Do yourself a favor - give it a try.

I don't know from strawberries but I did muscadines and was kind of upset about all the pulp that I wasn't able to squeeze out - but after a few days with the pectin enzyme and fermentation it all goes away and all that's left are peels and seeds- good luck Kevin

Howdy - well I racked my wine today - fermentation had really slowed down (no bubbles) so I checked sg and it was 1.000 - so I guess that's as dry as it gets- I tasted it last week and it had a "hot" alcohol taste - today's taste was much better! Still a little worried as the wine is very hazy /...

Hello! I have 9 gallons of muscadine wine (jack keller's) recipe working in my secondaries... Things went so well that I went out and picked my vines again and came up with after squeezing 3 gallons of pure juice - I was thinking about making a muscadine honey mead/pyment ... My question is how...

I'm into day 2 and my primary is rolling! Surprisingly a lot of heat is coming from the brew... Guess that's what's supposed to happen. I did a SG check and from 1.100 24 / 14 pa 2 days later it's 1.30 8 / 4 percent pa. Starting to smell like wine. Is this normal?

Outstanding! Then I'm gonna let it do it's thing... One last question - when I was at my not-so local home-brew shop a couple of weeks ago they were out of Montrachet so I picked up red star Pasteur red / what do you think... Should I use the red or maybe go find some Montrachet (they may have...

Hello again / thanks... So I ended up with 4 gallons of juice 1.060 / 15 ball / 8 pa Per my recipe I added 2.25 pounds of sugar per gallon for a total of 8 gallons... Well I realized I added sugar for a recipe that called for 1 quart juice to 3 quarts water and since I had opted for a 2:1 ratio...

Hello, I'm harvesting my muscadines and I have a huge crop. I've been squeezing grapes today and I have very close to 3 gallons of undiluted juice. My question is I am trying to plan my wine and most of the recipies call for 1 quart juice to 3 quarts water - I have a 6 gallon carboy, and I...