>>2765420>>2765417>>2765407Yeah I think doing it this way is the only way to make it work. I suppose you could try to pasteurize amd stop the yeast that way, but I'd imagine it would impact the taste.
I've never gone down this road though and am just content with a regular process, that way I can backsweeten if I decide to do so. I've made wines out of most wild fruits- wild passion fruit, dew berry, wild plum, etc. And I have a number of producing citrus and pear trees I've made wines from as well- but truthfully of the country wines I've made, the muscadine is the best. It actually starts to taste like a legitimate wine after about a year in the bottle.
The wild muscadines are in right now actually. I'll probably be putting a batch in the primary tomorrow. By November last years' batch will be old enough to start drinking.