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My red muscadine wine is okay, but I'd like it richer, fuller. I'm using Noble and Black Jumbo varieties. I add no water to the process, and go thru typical fermentation using Cotes des Blanc yeast achieving 11% to 13% ABV from year to year. I also bulk age for one year, bottle the wine and age...

I take a similar approach that you're describing, but I rack from bucket to carboy when the hydrometer reads 1.1 or 1.0 -- about 3 or 4 days. I fear too much oxygen getting to the wine and oxidizing.

Bubbles, are you keeping fruit up to 14 days under airlock? If so, how? If the fruit is in a "brewing bag", what type of bucket or carboy (with airlock) is holding the brewing bag?

I've been making muscadine wine for 5 or 6 years. The past few years, I have been pitching a tsp of Calcium Carbonate during fermentation, which brings my acidity level to about .60. I use a titration kit, which isn't easy to judge with red wines. Before bottling, I check acidity again to see if...

I use the acid testing kit linked above. For red wines they suggest adding a little water to give the wine a rose appearance. I've never tested white wines, so I can't compare, but I am able to see a color change as I add drops to my red muscadine wine sample. Perhaps it's not perfect, but it's...

I like to age the wine for 2 years, so I figure I might as well leave it in the carboy and rack as needed. And yes, I leave it in the carboy while cold crashing. Why let it return to room temp? Because I like to bottle, cork, and apply labels at the same time. Cold wine creates condensation...

Here's how I do it. Someone correct me if I'm wrong. I go from bucket to carboy and rack when sediment is settling to the bottom -- about a week or so. Then I rack to another carboy as needed -- usually 4 or 5 more times over a 6 month period, topping each time. Finally, I rack one more time...

As for adding fruit flavor to country wines, last year I made 2 gallons of muscadine wine. I saved some pure muscadine juice to top the wine after the first racking. I don't know if my experiment will work since I tasted only a sip at bottling. I'll age the wine 2 years before opening.

Last year I made a 1 gallon batch of blackberry wine for the first time. I used Cotes des Blanc to preserve the fruity flavor. My initial taste test was pleasing. I plan to make another gallon batch this year. Is there a better yeast for blackberry? Someone suggested 71B-1122 to reduce malic...

Unless you need the carboy for another project, let the wine bulk age with an airlock. I have a hand-corker and use #8 corks. If you're corking a screw-top bottle, be careful. I've read on this forum that screw-top bottles are thinner at the top and more susceptible to cracking.

I keep my muscadine wine under airlock for 9 months before bottling -- with periodic racking as needed.

Did you "cap" or airlock the gallon. Use an airlock so gases can escape.

I've used the "cake sprinkles", and followed the labels recommended "dose" along with a campden tablet with good results.

I'm not an expert, but you'll need sugar, a hydrometer to measure sugar levels in the wine, a hydrometer test jar (a class that holds the wine while you use the hydrometer), a pot or bucket for the initial fermentation, a towel to place over the pot/bucket, campden tablets, yeast, pectic enzyme...

I'm no expert, but I have found that during two years of aging, the yeast smell and taste dissipates. So don't be in a hurry to bottle. Keep the airlock on the carboy and rack as needed. I typically bottle after about 9 months in the carboy.

Several weeks ago, I opened a 2016 bottle of my muscadine wine. It was very tart, so I decided to experiment. I added 1/4 tsp Calcium Bicarbonate to a 750ml bottle along with 1 tablespoon of sugar. (I intentionally left the wine dry at bottling time in 2016.) I refrigerated this experimental...

I re-use bottles, #8 size corks, and use a cheap hand corker. Works for me.

I certainly don't need more acid from muscadine skins -- got plenty of that. And what about added tannins? I need to study up on that. I considered food coloring but I feel like that would be cheating, LOL.

A few works in progress...

I'd like to add a little more color to my red muscadine wine to make it a little darker. It's not bad now, but I'm trying to perfect the appearance and aroma. I'm considering Scottzyme Color Pro prior to fermentation. Would this help? And should I use it instead of yeast nutrient or WITH yeast...