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As a quick follow-up, all three carboys are slowly chugging along now. Looks like the yeast won out and hopefully I'll have a drinkable product in the end.

Good news! Two of the three are now slowly bubbling. I haven't done anything to them. I guess because the overall SG was only about 1060, it just took a while with the diluted sorbate. I gently stirred the still non-responsive carboy and it definitely caused off-gassing. Maybe it's slowly coming...

Thanks for the feedback. I hoped sorbate would have a limit to how long it would be effective, but it doesn't sound like that's the case. The good news is I can get more muscadines, just not until September.

I looked around a bit but couldn't find a thread that spoke to this issue directly. Here's the story and question. I picked a lot of bronze muscadines from my Great Uncle's property and ended up with about 13 gallons of juice. My friend wanted to ferment it without dilution, so I hesitantly...

Can someone tell me about how long it takes to clear up after adding the yeast? I'm curious what the total fermentation time will end up being. I know it varies based on temperature, etc. I'm just looking for a ballpark number. Thanks