I harvested 37 lbs of sweet muscadine today. i put them in the freezer to help extract more juice from them when i get ready to make my wine. i plan on making 5 gallons so i will use about 30 lbs of them, and add enough water till i get the acid level at .65 then i will add sugar untill i get sg reading of 1.095, then add 5 tsp of pectic enzyme and 5 crushed campden tablets. does this sound right? i also plan on picking more muscadines till i get about 20 lbs and will attempt to make a three gallon batch of white muscadine wine by removeing skins and geting acid level to .70 and and sg at 1.090, has anyone ever made a white muscadine wine before? i will let you know how it goes on the way.