This is my formula I used for this years batch
1 3/4 gallon of juice from Ison muscadine variety
Water to make 5 gallons
1/8 tsp of grape tannin X 2
2 tsp plus a 1/2 tsp Acid Blend (came out to .45% Tartaric)
Sugar to get SG 1.125 (approx 14 lbs)
Lavlin EC-1118 wine yeast
Fermented just the grapes and yeast for 4 days and then pressed to get the juice. Then added everything to primary fermenters.
1 3/4 gallon of juice from Ison muscadine variety
Water to make 5 gallons
1/8 tsp of grape tannin X 2
2 tsp plus a 1/2 tsp Acid Blend (came out to .45% Tartaric)
Sugar to get SG 1.125 (approx 14 lbs)
Lavlin EC-1118 wine yeast
Fermented just the grapes and yeast for 4 days and then pressed to get the juice. Then added everything to primary fermenters.