toddrod -
I've got plenty of muscadines here, too.
I've decided to try a batch myself, thanks for the recipe BTW.
I just checked with my LHBS and have acid test kits on their shelves, so I'm on my way there this afternoon.
I have to presume that your SG of 1.132 is after adding the sugar,
right?
Would you happen to know the SG of just the juice itself?
Since I now understand that acid is the source of the complications, I thinking that by using no water, just pure juice, if it's SG is sufficient, and then use calcium carbonate, etc., to 'Arm and Hammer'
the acid levels into submission, the creation of a new animal may be just around the corner.
Of course, there's no guarantee that it will be a nice animal, huh?
Pogo
BTW - I read an article in the newspaper the other day about the hazzards of drinking sports drinks, which are high in acid!
They dissolve the enamel on our teeth. I realize that only winos drink wine like most would do sports drinks, and that most wines don't have the acid of muscadines, but reducing the acid level here would still be a 'win - win.'
I hope that you meant you also use the green 'scuppernongs' to make wine with, rather than 'green' brown muscadines.