I’ve made two batches of wine so far (kits with just the juice). My father-in-law has provided me with 10 lbs. of freshly picked Muscadine grapes and has requested that I turn it into delicious wine.
I’m a fairly experienced all grain beer brewer, but I’m used to using BeerSmith for my recipes.
Can anyone here walk me through the process of making wine with fresh grapes? I’m looking for a step by step if anyone has the time. I’m making a 6 gallon batch.
- How much juice should I look to get out of the grapes for a 6 gallon batch?
- As far as the stabalizers and clarifiers, how much of which kinds?
- Recommended gravity readings for the different stages?
- For this style of grape, how long should I age it if at all?
Any and all advice is appreciated!